Description
This creamy loaded baked potato dip captures all the flavors of stuffed potato skins in 10 minutes. Top it with melted cheddar and crispy turkey bacon bits.
Ingredients
- ½ cup instant potato flakes
- ½ cup whole milk, warmed
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 3 tablespoons ranch seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1½ cups sharp cheddar cheese, shredded and divided
- 8 slices turkey bacon, cooked until crispy and crumbled
- 4 green onions, thinly sliced and divided
- 2 tablespoons fresh chives, chopped
- Wavy potato chips for serving
- Waffle fries or tater tots for serving
- Fresh chives for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch pie plate or oven-safe skillet.
- Combine the instant potato flakes with the warmed milk in a small bowl and let sit for 2 minutes until the flakes absorb the liquid.
- Beat the softened cream cheese in a large mixing bowl using an electric hand mixer until smooth and fluffy.
- Add the sour cream, rehydrated potato flakes, ranch seasoning, garlic powder, onion powder, and black pepper, then mix until well combined.
- Fold in 1 cup of shredded cheddar cheese, half of the crumbled turkey bacon, and half of the sliced green onions using a spatula.
- Transfer the mixture to the prepared pie plate and spread evenly, then top with the remaining ½ cup cheddar cheese and remaining turkey bacon.
- Bake for 15 to 20 minutes until the cheese is melted, bubbly, and the dip is heated through.
- Remove from the oven, sprinkle with the remaining green onions and fresh chives, and serve immediately with chips or fries.
Notes
- Use Greek yogurt instead of sour cream for a tangier, protein-packed version.
- Swap instant potato flakes for ½ cup mashed potatoes from leftover baked potatoes.
- Add ¼ cup pickled jalapeños or diced banana peppers for a spicy kick.
- Replace ranch seasoning with a homemade blend of dried dill, parsley, garlic powder, and onion powder.
- Use pepper jack cheese instead of cheddar for extra heat and flavor.
- Make the dip cold by skipping the baking step and refrigerating for 2 hours instead.
- Soften the cream cheese at room temperature for 30 minutes before mixing to ensure a smooth, lump-free dip.
- Warm the milk before adding to potato flakes so they rehydrate quickly and blend smoothly into the dip.
- Reserve some turkey bacon and cheese for topping so every scoop looks as good as it tastes.
- Serve the dip in a cast iron skillet to keep it warm longer at parties.
- Make the dip base a day ahead and refrigerate, then add toppings and bake just before guests arrive.
- Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 to 45 seconds or warm the entire dish in a 325°F oven for 10 to 12 minutes until heated through.
- The dip can be frozen for up to 2 months in a freezer-safe container, though the texture may be slightly grainier after thawing. Thaw overnight in the refrigerator before reheating, and stir well to recombine any separated ingredients.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American