Baked Potato Dip Food

'BAKED POTATO' DIP

Steps:

• Heat oven to 350ºF.
• Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese spread and half the onions; mix well.
• Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
• Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

IDAHO BAKED POTATO DIP

Steps:

• Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
• Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
• Bake 15 minutes or until heated through. Sprinkle with green onion.

LOADED BAKED-POTATO DIP

Steps:

• In a medium bowl, combine sour cream, cheese, scallions, and bacon. Stir in milk; season with salt and pepper. Garnish with more cheese, scallions, and bacon. Serve with potato chips.

LOADED BAKED POTATO DIP

Steps:

• In a medium mixing bowl, whisk together sour cream, garlic salt, onion powder and hot sauce. Add cheese, chives and bacon. Mix well. (Reserve some bacon and chives for garnishing.)
• Chill for at least 2 hours or up to 24 hours before serving.
• Garnish with reserved bacon and chives and serve with warm waffle fries for dipping.

MASHED POTATO DIP

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
• Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

BAKED POTATO DIP

Steps:

• In a medium sized bowl, combine all ingredients.
• Mix well.
• Refrigerate at least one hour.
• Serve with potato chips.
• (Thick or ruffled chips stand up to this dip better.).

BAKED POTATO DIP

Steps:

• Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.
• Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.
• Add the butter, sour cream, 1 cup bacon, 3/4 cup cheese, salt, garlic, onion, and pepper to the potatoes in the bowl.
• Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions.
• Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.
• Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips. Enjoy!

LOADED BAKED POTATO CHIP DIP RECIPE

Steps:

• In a mixing bowl, combine cream cheese and sour cream until blended.
• Add in 5 sliced green onions, 1 cup cheddar, and 1/2 cup cooked bacon bits.
• Spread mixture in a deep dish pie plate, or similar sized baking dish (about 1-2 qt). Make sure it is microwave friendly (if heating that route) or oven safe (if heating that route).
• Top with remaining cheese and cook.
• If microwaving, cover with plastic wrap and cook for about 5 minutes.
• If cooking in oven, cook uncovered for about 20 minutes in a 375 degree F oven.
• When done cooking, top with remaining green onions and bacon. Serve hot with potato chips.

EVERYTHING BAKED POTATO DIP

Steps:

• First, bake or boil one potato. You may cook the potato in the microwave, or oven. Then chop it into chunks.
• Place all the ingredients into a mixing bowl and stir until everything is well combined. Taste the dip and season with salt and fresh cracked black pepper to taste.
• Transfer to a serving bowl, and sprinkle on top with extra shredded cheddar cheese, bacon bits, and freshly minced chives.
• Cover with clear wrap and chill for at least one hour, or until you are ready to serve.
• Then serve with your favorite corn chips, crackers, or an assortment of fresh veggie sticks.
• Serves 6 to 8 servings

LOADED BAKED POTATO DIP

Steps:

• Put everything in the bowl. (I save a little bacon and chives to garnish with.)
• Mix. We are really cooking now. Pour it into your container and let chill for at least 1 hour and up to 24 hours.
• Garnish with the reserved bacon and chives. Serve with some chips or waffle fries.

LOADED BAKED POTATO DIP

Steps:

• Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into a colander set over a bowl to drain and cool to room temperature; finely chop cooled bacon.
• Stir 6 cups sour cream, Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Spread sour cream mixture into a football shape in the center of a serving platter. Spread bacon over the top to resemble the outside of a football.
• Place 1/4 cup sour cream in a piping bag; pipe 1 line on each end of the "football" and 1 set of "laces" down the center of the "football". Spread 1 1/2 cups chopped green onion around the "football" to resemble "grass".

LOADED BAKED POTATO DIP

Steps:

• If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
• Meanwhile, prick the potato all over with a fork, then place on a microwave-safe plate. Microwave on high for 6 to 10 minutes or until soft and cooked through. Let cool. Slice the potato in half, then carefully scoop the insides out into a mixing bowl. Discard the skins.
• With a fork, mash the potato until smooth. Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper. Add the cheddar, 2 tablespoons of the chives, and all but 2 tablespoons of the bacon. Stir to combine. Taste and add additional salt or pepper as desired.
• Transfer to a serving bowl, then sprinkle the remaining bacon and chives over the top. Serve warm or at room temperature with potato chips. (For directions to serve hot, see recipe notes below).

BAKED POTATO DIP II

Steps:

• Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

LOADED BAKED POTATO DIP

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, sour cream and milk in large bowl until blended. Add potatoes, cheddar, and half each of the onions and bacon; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 min. or until hot and bubbly. Top with remaining onions and bacon before serving.

LOADED BAKED POTATO DIP

Steps:

• In a large bowl, mix together sour cream, ranch seasoning and salt until combined. Stir in the cheddar cheese, green onions and bacon. Cover and refrigerate for about 2 hours.
• Serve with wavy potato chips, fresh veggies or waffle fries.

BAKED POTATO DIP

Steps:

• In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.

LOADED BAKED POTATO DIP

Steps:

• Mix everything and enjoy scooping with potato chips.

LOADED POTATO SKIN DIP

Steps:

• Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
• Meanwhile, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be). Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil. Spread in an even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes.
• Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
• Pour the oil and garlic mixture into the bowl of a food processor and puree. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.
• Transfer the dip to a shallow serving bowl. Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions. Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping.

LOADED BAKED POTATO DIP

Steps:

• Cook bacon in skillet to crisp. Let cool and then crumble.
• While bacon is cooling, in a medium bowl mix sour cream, both cheeses, scallions, chives, jalapenos if using, hot sauce (this will not add heat) and pepper. Stir well.
• Add crumbled bacon and stir well.
• Transfer to serving dish and serve or refrigerate for later. If making ahead of time, let dip sit at room temperature about 30 minutes before serving to soften.
• Just before serving, garnish with the extra bacon, chives and if desired, chopped jalapeno.
• Makes approximately 3 cups.
• Cook's note: If serving with baked potato skins, prepare skins as follows:
• Bake several small white or yellow potatoes until fork tender. Let cool slightly then cut potatoes in half. Spoon out potato pulp and save for later. Place potato skins on baking dish (if potatoes are large, you may cut them in quarters). Drizzle with olive oil, sprinkle salt and/or Parmesan cheese. Bake in 350F degree oven until crispy, 15-20 minutes.

LOADED BAKED POTATO DIP/SPREAD

Steps:

• Mix all of the above items together and serve with crackers or whatever you want.

LOADED BAKED POTATO DIP

Steps:

• Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped green onions. Serve with your favorite potato chips or pretzel crisps.

LOADED BAKED POTATO DIP

Steps:

• Mix everything and enjoy scooping with potato chips.

BAKED COWBOY DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
• Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
• Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
• Sprinkle green onions over top before serving.