Tastes Just Like Loaded Baked Potato Dip Food

LOADED BAKED POTATO DIP

Loaded Baked Potato Dip image

I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They're ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 10 servings (2-1/2 cups).

Number Of Ingredients 6

Ingredients

2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries

Steps:

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

Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.

LOADED BAKED POTATO DIP

Loaded Baked Potato Dip image

This loaded baked potato dip combines all of the fantastic flavors of a classic loaded baked potato - sour cream, bacon, cheese and scallions. Scoop away with potato chips!

Provided by Michelle

Categories Appetizer

Time 10m

Number Of Ingredients 4

Ingredients

16 ounces sour cream
12 ounce package bacon, cooked and finely chopped
8 ounces sharp cheddar cheese (shredded (about 2 cups))
2 green onions (thinly sliced)

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.

Nutrition Facts : Calories 401 kcal, Carbohydrate 2 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 87 mg, Sodium 503 mg, Sugar 1 g, ServingSize 1 serving

LOADED BAKED POTATO DIP

Loaded Baked Potato Dip image

Creamy, decadent Loaded Baked Potato Dip with bacon, sour cream, and chives. No one will be able to stop eating this addictive appetizer!

Provided by Erin Clarke / Well Plated

Categories Appetizer

Time 30m

Number Of Ingredients 11

Ingredients

1 large russet potato
8 ounces thick-cut bacon (cooked*)
8 ounces plain nonfat Greek yogurt
8 ounces reduced-fat sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup freshly grated sharp cheddar cheese
3 tablespoons chopped fresh chives (divided)
For serving: kettle-style potato chips

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).

Nutrition Facts : TransFat 1 g, ServingSize 1 of 6, Calories 321 kcal, Carbohydrate 12 g, Protein 14 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 54 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g

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