Loaded Baked Potato Dip
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!
For the longest time, the only way I ever made a baked potato was in the microwave. Sometimes you just can’t argue with quick and easy, right? Well, once I started baking them in the oven, there was no turning back for me – baked potato perfection! I typically keep it fairly simple when I have baked potatoes and usually top them with butter, salt and a lot of pepper. However, there really is nothing better than a loaded baked potato when you’re feeling the urge to splurge. A steaming hot baked potato topped with mounds of sour cream, bacon, cheese, and chives. This is heaven for most of us carbaholics (and cheese and bacon fanatics) – so much goodness!
Now imagine everything that is awesome about a loaded baked potato and throw it into a dip that you can scoop up with potato chips. A favorite meal/side dish instantly became one of my favorite appetizers – behold the loaded baked potato dip!
While it takes a little bit of patience to wait for a baked potato in the oven, this dip definitely satisfies my quick and easy soft spot for microwave baked potatoes. This loaded baked potato dip contains only four ingredients, and it can easily be made in less than 15 minutes. It’s one of the most outstanding dips I’ve ever chowed down on… supremely addictive.
I’ve made this countless times over the last handful of years and each and every time it’s met with oooh’s and ahhh’s. When people ask what’s in it, no one can believe how simple it is to make. Keep this recipe on hand for an easy party dip – it’s great for everything from the Super Bowl to a casual get together and summer picnics!
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One year ago: Top 10 List: Favorite Pie & Tart Recipes
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Loaded Baked Potato Dip
Ingredients
- 16 ounces (453.59 ml) sour cream
- 12 ounce (340.2 g) package bacon, cooked and finely chopped
- 8 ounces (226.8 g) sharp cheddar cheese, shredded (about 2 cups)
- 2 green onions, thinly sliced
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on January 31, 2012.
Love this dip? Here are a few of my other favorites:
Jalapeno Popper Dip: Spicy, creamy, cheesy and a crunchy topping!
Spinach Dip: So easy and delicious – you wouldn’t even know it’s on the healthy side!
Slow Cooker Spicy Beef Queso Dip: Best. Queso. EVER!
I made this dip for New Year’s Eve with my family. It was absolutely delicious and everyone went crazy for it! It is essential, however, to use good quality potato chips (who would have thought there would ever be a use for that sentence?) – not generic ones. This dip is very thick, so cheap chips will break easily!
Hey! Thanks so much for this simple but delicious recipe. Even though the chip was meant to be the potato component, my friends and family preferred it when I crumbled up some potato in it – they loved the little chunks mixed in (boiled or heated in the microwave-doesn’t have to be perfect as it isn’t the “star”). I also mixed half regular sour cream and half reduced fat so it was a tad more healthy and a little less thick (no broken chips!)
I want this. Love baked potato
I made this dip for my office pitch in, and everyone loved it. I followed your directions exactly, then added a bit more bacon and chives. It was perfect!
I have been making this dip for a long time and it is great. The only addition is to add a package of Ranch Dressing to it. Everyone loves it and it makes alot. So I don’t feel so guilty I use Trader Joes reduced guilt potatoe chips with it.
I tried this the day you posted it and it has been a huge hit at home and when I make it for our employees, it just disappears and I’ll hear someone say, “No, it’s not any good try something else.” Then they take the bowl away to their own table. Making it ahead of time and giving it time to sit so the flavors enhance is the key, it needs no other ingredients IMHO. Home Run Michelle.
To others, you do need to let it sit out at room temp for it to “soften up” a bit”.
I’ve made this enough times I don’t follow the recipe exactly so I add more of this or less of that to make the consistency easier to dip but still taste amazing.
Well…. there were a couple of things that I did to this already awesome:) idea!
After baking the potatoes I added the center’s within the mixture.. and lastly I sliced up raw potatoes and made homemade potato chips to serve with the dip.. some flavored with salt and vinegar and the other with dry ranch seasoning! You could use as many variations as you would like!
Just tried this. It was good, but too thick to “dip” chips without breaking. Also, VERY salty. I think this would be great mixed into mashed potatoes though. Thanks!
Brought this to a little gathering this evening, and it was a big hit. Thanks, Michelle!
YUM! I just made it and realized it was missing something. It then dawned on me I was eating it with my fingers. It’s even better when you use potato chips!
I made this with half a package of Ranch dressing mix. Yum!!! Big hit at our party! Thank you!
Made this with part cream cheese instead of sour cream, and a little smoked gouda in addition to the cheddar. It was a-MAZ-ing. I also had trouble getting chips to successfully scoop it, so I heated it. It was delicious as warm, melty dip, even reheated many times. It was quite the salt overload though. I had to limit my portions.
I made this for a bacon themed party and followed the directions but it was just too thick! Even the wavy thicker chips would break when someone tried to dip it. I felt kind of bad for bringing it. All the other recipes I’ve tried here have been awesome but I was surprised that this was in the top 10.
Hi Mimi, I’m sorry you were disappointed. The next time you might try taking it out of the refrigerator at least 15 minutes before serving to let it come up to temperature a bit if you found it hard to dip.
I have just done these then loded back into the skins, baking for 10 mins.
Delicious!
Love this next time I’m at the store im going to get everything for this. And my Chives I have planted are growing and will be perfect for this. Oh and if you want to have even better baked potatoes you need to roll the uncooked potatoes in butter or cold bacon fat then set a cast iron pan out and pour in Kosher or coarse sea salt and place the buttered up potatoes on the bed of salt and bake for a hour till done. The skin is so crisp and yummy and the inside is so fluffy.
Don’t need a special occasion for thie. Just the dip and a bag of chips
I made your recipe. Really nice flavors. I’ve posted it on my Danish food blog, if you’re Curious. (There is a translator on the sidebar) Thank you for the inspiration. http://ellevildmad.wordpress.com/2013/03/16/loaded-baked-potato-dip-dip-til-kartofler/
I made this more than once during our Ohio State football Saturdays last fall. Big hit with all the fellas, so thanks for sharing!
I make this with 1 1/2 tsp. Worcestershire sauce added, then you put it in a hollowed out sourdough round, wrap in 2 layers of tinfoil and bake at 325′ for 50 minutes. It is sooooooo good warmed and served with the bread you would not believe it! I have made it for years and get so many request from family and friends!
I just made this today for a Super Bowl party and its fantastic!!!
Clever idea! Sounds great. Think the only change I’ll make is to serve the dip with crispy waffle fries!
I just made this and it’s amazing
I’m making this now to shove my face with while watching hockey all day!!! Welcome back, NHL.
Imagine my surprise when I discovered that despite my frequent usage of your recipes, I haven’t managed to score any of the “The best of Brown Eyed Baker 2012” last year. In a desperate attempt to remedy that, I made this dip for the New Year’s Eve party. I think it should definitely count, especially since none of the dip survived past midnight ;)
I made this dip for a party this past weekend! It was a huge hit! Thanks for the recipe!
Hi!
I will be making this for a new years party but dont like the house smelling of bacon, do you think it would be as good with ReadyCrisp bacon?
Btw, i’m excited, this looks delicious!
Hi Christine, I am not sure what ReadyCrisp bacon is (you’re talking to a girl who LOVES the smell of bacon, ha!), but I can tell you with 100% certainty that this will be better with real bacon ;-) If you really don’t want it, you can substitute something else, but it likely won’t taste the same.
I made 1/2 a recipe of this to test drive it for a party on Friday and it’s amazing! Thank you so much! I can hardly wait to bring it to the party :)
Hi Michelle!
Thank you for posting this. It looks great! I’ll be making this dip this week for a dinner party. I’m thinking of making if the night before. Do you think it would hold up, taste fresh and not get too soggy if I do this? Thx again.
Hi Karly, Definitely! I would take it out of the fridge maybe 15 to 30 minutes before you plan to serve it.
Thank you for your quick response. I’m very much looking forward to making this! :) Happy Holidays.
How many potatoes does this call for? The recipe does not say….
Hi Trina, There are no potatoes in the actual dip. You use potato chips to dip with.
Is it better with chives or the scallions? anyone have an opinion on this?