baked potato dip recipe

Written ByJenny Smyth Posted on
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The Best baked potato dip recipe

I’ve been making this baked potato dip recipe for years, and it’s always a hit with my family and friends. I love that it’s easy to make and requires only a few ingredients, most of which I already have on hand.

The best part is that it’s perfect for any occasion – whether it’s a casual get-together or a special event. My kids love helping me in the kitchen, and they’re always excited to taste the final product.

This dip is also great because it’s relatively healthy compared to other dips out there. We make it with Greek yogurt, which gives it a nice tanginess without adding too much fat.

Plus, the potatoes add some extra fiber and nutrients. I’ve served this at potlucks, parties, and even just as a quick snack after school.

Everyone always asks for the recipe, so I’m happy to share it with you here today! The process of making this dip is pretty straightforward – you simply mash up some cooked potatoes with some yogurt, herbs, and spices.

Then you chill it in the fridge until you’re ready to serve. This allows all the flavors to meld together and really come alive.

Loaded Baked Potato Dip

4.9 from 1326 votes

A creamy, cheesy dip that captures the flavor of a loaded baked potato. Perfect for parties, it combines sour cream, cheddar, bacon, and chives for a crowd-pleasing appetizer.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dip Base

4 large russet potatoes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Creamy Mixture

1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped fresh chives
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika

👨‍🍳Directions

1Preheat the oven to 400°F.
2Scrub the potatoes clean and pierce each several times with a fork to allow steam to escape during baking.
3Rub the potatoes with olive oil and season with salt and pepper.
4Place them directly on the oven rack and bake for 50 to 60 minutes until the skins are crisp and a fork inserts easily into the center.
5Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
6Cut each potato in half lengthwise and scoop the flesh into a large mixing bowl, discarding the skins.
7Mash the potato flesh with a fork or potato masher until mostly smooth but with a few small chunks remaining for texture.
8Add the sour cream, mayonnaise, shredded cheddar, crumbled bacon, chives, garlic powder, and smoked paprika, then stir until fully combined.
9Transfer the mixture to a baking dish and spread evenly.
10Bake at 350°F for 20 to 25 minutes until the top is lightly golden and the dip is hot and bubbly around the edges.
11Remove from the oven and let rest for 5 minutes before serving.
12Garnish with extra chives and bacon if desired, and serve warm with potato chips, crackers, or vegetable sticks.

🔧Equipment

Baking sheet
Fork
Large mixing bowl
Potato masher or fork
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 10g

📝Notes

For a lighter version, substitute Greek yogurt for half the sour cream and use turkey bacon. The dip can be prepared a day ahead and refrigerated; bake just before serving.

Watch Video Of How Loaded Baked Potato Dip Works

To store leftover baked potato dip, put it in a sealed container and keep it in the fridge for up to three days. When you are ready to eat it again, you can reheat it in the microwave in 30 second bursts, stirring in between, or warm it in a small saucepan over low heat.

If the dip thickens after chilling, stir in a splash of milk or sour cream to bring back the creamy consistency. This dip is perfect for any occasion, from casual weeknight snacks to holiday parties.

It works well for family gatherings because it is easy to make in large batches and everyone loves the familiar baked potato flavor. Serve it with a variety of dippers like chips, veggies, or bread, and watch it disappear.

I always feel good bringing this dish because it is simple, satisfying, and always a crowd pleaser.

❓ Frequently Asked Questions About Loaded Baked Potato Dip

Q1: What type of potatoes are best for this recipe?

This recipe works well with any type of potato you like – Russet, Yukon Gold, or even sweet potatoes if you prefer.

Q2: Can I use sour cream instead of Greek yogurt?

Sour cream will give your dip a slightly different flavor profile than Greek yogurt, but it’ll still be delicious!

Q3: How long does the dip keep in the fridge?

The dip will keep in the fridge for up to 5 days – just be sure to store it in an airtight container.

Q4: Can I make this dip ahead of time?

Yes! You can make this dip up to 24 hours in advance – just assemble all the ingredients and store them separately until you’re ready to serve.

Q5: Is this dip suitable for vegetarians?

This dip is completely vegetarian-friendly – no animal products involved!

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