Loaded Baked Potato Dip is loaded, pun intended, with flavor without even baking a potato! This easy dip is perfect for piling on some waffle fries or chips. My Cheesy Bacon Chicken Dip is another favorite around here! If you want to include the potato, give my Twice Baked Potatoes recipe a try.
Loaded Baked Potato Dip
I am always tempted to order a loaded baked potato at a restaurant, but it seems a bit daunting and filling when I also have the main course I want to enjoy. So, I have really been missing out. That is until I decided to make a Loaded Baked Potato Dip where I could enjoy as much or as little of the same great flavors! Plus, I don’t have to worry about baking a potato! Bonus!
Loaded Baked Potato Dip Ingredients
This has got to be one of the easiest and most delicious dips around! After the bacon is cooked and the jalapeno is diced, it’s a matter of putting all the ingredients together–no baking needed! You don’t even have to make the waffle fries if you wanted to simply use chips. I just think the thicker the potato used, the closer the Loaded Baked Potato Dip is to the classic loaded potato.
As far as the bacon goes, you can cook that a few days in advance. Just lay them flat on a baking sheet and pop them in the oven (cooking times vary but I like to cook mine at 415° F for 18-20 minutes). Once they are cooked through, set them on paper towels to drain. You can chop them when you are ready. Other items you will need are:
- Cream cheese
- Sour cream
- Shredded cheddar cheese
How to Properly Cut Jalapeno Peppers
Knowing how to seed and slice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all! However, removing the seeds from a jalapeno is touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. If you have ever cut into a jalapeno all willy-nilly you may have experienced the accidental eye or nose contact. Trust me, you do not want to experience this. To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut. Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!
How to Make Loaded Baked Potato Dip
I have been saying how easy this recipe is, and I am going to prove it to you now. When a recipe is supposed to be easy, I am often surprised at how uneasy it may actually be. The ease of this recipe will not let you down! Ready? All you do is get a small bowl and mix together the cream cheese, sour cream, cheddar cheese, bacon, and jalapeno. That’s it! Oh, and top it with chives for some color and mild flavoring to the dip. I bought frozen waffle fries from the store to pair with the Loaded Baked Potato Dip, but to keep it simple, choose any form of potato you would like! In fact, offer a few varieties for you and your guests to choose from, like potato chips and french fries!
NOTE: It is best to use room temperature cream cheese. One trick to get the cold cream cheese to room temperature fast is to fill a metal dish with hot water and submerge the contents of the foil packet into the water. The cream cheese will be at room temperature in about 5-10 minutes.
Are you Looking for More Cheesy Dips and Appetizers?
Loaded Baked Potato Dip is loaded, pun intended, with flavor without even baking a potato! This easy dip is perfect for piling on some waffle fries or chips.
- 8 ounces cream cheese
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 8 thick-cut bacon strips, chopped and cooked
- 1 small jalapeno, diced
- 1/3 cup minced fresh chives
- waffle-cut fries, cooked to package directions.
In a small bowl, mix together cream cheese, sour cream, cheddar cheese, bacon, and jalapeno.
Top with chives.
Serve the dip cold with hot waffle fries.
Hold Up! Want to know a fun twist to this recipe?
Pop it into a skillet (this is a 6-inch skillet) and heat at 350°F for 15-17 minutes. This dip is just as amazing served HOT as it is cold!