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Loaded Baked Potato Dip

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"I love a good baked potato, loading it up with bacon, cheese, onions, and sour cream, letting all the textures and saltiness melt into a fluffy base, and then dipping my potato chips into it. Wait! What!? I know, people think it's a bit weird, but I think it's delicious. Still, I have figured out a way to make my strange eating quirk into a socially acceptable double-potato extravaganza by turning the baked potatoes into a dip -- with all the same toppings. Then I just serve it with potato chips, and suddenly people stop making fun of me and start digging in."

List of Ingredients

◦  7 jumbo baking potatoes
◦  1½ cups sour cream
◦  1½ cup (1 stick) salted butter, softened
◦  4 ounces cream cheese
◦  2 cups shredded Cheddar cheese, divided
◦  8 slices thick-cut bacon, cooked and crumbled, divided
◦  ½ cup chopped green onions, divided
◦  2 tsp garlic powder
◦  2 tsp kosher salt
◦  1 tsp ground black pepper
◦  Vegetable oil, for greasing


Recipe

Preheat the oven to 375° F. While the oven is heating up, wash and scrub the potatoes under cool water.

Place the potatoes in a casserole dish and bake for about 65 minutes, then remove from the oven. Let the potatoes cool. Reduce the oven temperature to 350° F.

In a large mixing bowl, start scooping out the meat of the potatoes. Add the sour cream, butter, and cream cheese, and mix until well incorporated. Sprinkle in 1 cup of the shredded cheese, half of the crumbled bacon, and all but 1 tablespoon of the green onions. Stir to combine; then add the garlic powder, salt, and pepper. Mix the ingredients.

Lightly oil a 9x13-inch baking dish. Add the potato mixture and smooth it out. Sprinkle the remaining cheese, remaining bacon, and remaining green onions on top of the dish.

Bake in the oven, uncovered, for 30 minutes. Serve with your favorite chips.


Makes 8 servings