Loaded Baked Potato Dip
This creamy Loaded Baked Potato Dip is the ultimate game day appetizer, perfect for dipping with crispy roasted potato wedges or waffle fries. Serve it at parties, holiday gatherings, or anytime you need a crowd-pleasing snack.
Easy Loaded Baked Potato Dip Recipe
Appetizers and finger foods are always a hit, whether you’re hosting a laid-back game night or an elegant holiday gathering. They set the tone, break the ice, and keep guests happily snacking from the moment they walk in the door. One of my personal go-to recipes for these occasions is this irresistible Loaded Baked Potato Dip.
I recently served it at a small get-together with friends, and it completely stole the show. I paired it with crispy roasted potato wedges and waffle fries for dipping, and people couldn’t get enough. You know it’s a winner when everyone is asking for the recipe before the night’s even over!
It’s rich, creamy, loaded with bacon, cheddar cheese, green onions, and sour cream, basically everything you love about a loaded baked potato, but in dip form. Whether you’re prepping for game day, a holiday party, or just need a crowd-pleasing snack, this dip checks all the boxes.
Ingredients to Make Loaded Baked Potato Dip Recipe
Checkout this quick list of ingredients you’ll need to make easy Loaded Baked Potato Dip: (Scroll down for full printable recipe card.)
- Sour Cream – Sour cream forms the base of this creamy dip.
- Bacon – Crispy cooked bacon for a smoky flavor.
- Onion – Green onions or fresh chives for a mild onion flavor and a pop of color.
- Spices – Garlic salt, granulated garlic, onion powder, black pepper and a few dashes of hot sauce for spice.
- Cheese – Shredded sharp cheddar cheese for a cheesy taste.
- Fries – Baked waffle fries for serving.
How to Make the Best Loaded Baked Potato Dip Recipe
- Cook Bacon – Fry bacon until crispy, then remove to paper towels to drain grease.
- Shred Cheese and Chop Onion – Use freshly grated cheese and slice green onions.
- Combine – Whisk together sour cream, garlic salt, granulated garlic, onion powder, pepper and hot sauce.
- Add Mix-Ins – Add cheese, green onion or chives and crumbled bacon. Stir well. (Reserve some bacon and chives for garnishing.)
- Refrigerate – Chill for at least 2 hours or up to 24 hours before serving.
- Garnish and serve with warm waffle fries for dipping.
Kitchen Equipment to Make Baked Potato Dip
- Large skillet to cook the bacon.
- Cheese grater. Freshly shredded cheese has more moisture, better texture and taste.
- Sharp knife and chopping board.
- Medium bowl and balloon whisk for combining the sour cream and spices.
- Large sheet pan to make the waffle fries.
Recipe Variations, Tips and Substitutions
- Cheese – You can use any flavor of cheese that your family enjoys. Use colby jack cheese, mild cheddar cheese or pepper jack cheese.
- Double the Recipe – This recipe easily doubles if you’re hosting a larger gathering. Serve it from a 9×9-inch baking dish.
- Fresh Herbs – You could replace the green onions with chives or use fresh parsley or basil to expand the flavor profile.
- Sour Cream – You could swap out some of the sour cream with plain Greek yogurt.
- Ranch Dressing Mix – You can use one 1 ounce package of dry ranch seasoning in place of the seasonings called for in the recipe.
- Bacon – You could use turkey bacon in place of classic bacon. Real bacon works best.
Storage and Leftovers
- Make-Ahead Tip – This dip can be made and transferred to an airtight contain then chilled in the refrigerator up to one day in advance. Garnish the top with reserved bacon and chives just before serving with warm waffle fries.
- Serving Options – You could serve this dip with Crispy Baked Potato Wedges or Roasted Honey Chipotle Sweet Potato Wedges in place of waffle fries. You could also dip regular french fries in this dip or serve with potato chips with ridges, or use it as an actual baked potato topping. It’s your call.
- Leftovers – Keep leftover Loaded Baked Potato Dip thoroughly chilled in an airtight container in the refrigerator for up to 3 days.
- Freezer – I don’t recommend freezing this dip as the sour cream will separate when thawed.
More Southern Style Baked Potato Recipes to Make
Baked potatoes are perfectly delicious all on their own as the complementary side dish. There are ways of incorporating them into other recipes that you may like to try. A few mentions:
- Loaded Baked Potato Soup will warm you up from the inside out.
- Baked Potato Nachos double as an appetizer or side dish.
- Make these Nested Potato Skins in a cupcake pan.
- Twice Baked Potatoes with Spinach, Bacon and Eggs are an impressive brunch dish.
- For the air fryer fans Air Fryer Baked Potatoes.
- Roasted Honey Chipotle Sweet Potato Wedges will upgrade your side dish menu.
- Classic Twice Baked Potatoes.
- Baked Potato Bites from Diethood.
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Helpful Kitchen Items:
Loaded Baked Potato Dip
Ingredients
- 1/4 lb bacon cooked and crumbled
- 2 cup finely shredded sharp cheddar cheese
- 1/3 cup sliced green onions or snipped fresh chives
- 1 16 oz container sour cream
- 1 tsp garlic salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/4 tsp black pepper optional
- 1-2 tsp hot sauce adjust to taste
- baked or fried waffle fries for serving
- garnish with a sprinkle of black pepper, reserved green onion/chives and bacon
Instructions
- Fry the bacon strips in a large skillet over medium-high heat until crisp. Remove to paper towels to drain grease, then chop.
- Shred the cheese and chop the green onions or snip the chives.
- In a medium mixing bowl, whisk together sour cream, garlic salt, granulated garlic, onion powder, black pepper and hot sauce.
- Add cheddar cheese, green onions (or chives) and crumbled bacon. Stir with a large rubber spatula or spoon. (Reserve some bacon and onion or chives for garnishing.)
- Cover with plastic wrap or transfer to an airtight container. Chill for at least 4 hours or up to 24 hours before serving.
- Serve garnished with reserved bacon, light sprinkle of black pepper and green onion or chives, with warm waffle fries, potato chips, potato wedges or veggies for dipping.
Notes
- Cheese – You can use any flavor of cheese that your family enjoys. Use colby jack cheese, mild cheddar cheese or pepper jack cheese.
- Double the Recipe – This recipe easily doubles if you’re hosting a larger gathering. Serve it from a 9×9-inch baking dish.
- Fresh Herbs – You could replace the green onions with chives or use fresh parsley or basil to expand the flavor profile.
- Sour Cream – You could swap out some of the sour cream with plain Greek yogurt.
- Ranch Dressing Mix – You can use one 1 ounce package of dry ranch seasoning in place of the seasonings called for in the recipe.
- Bacon – You could use turkey bacon in place of classic bacon. Real bacon works best.
I’m sorry, maybe this is silly, but I was expecting potatoes to be in the recipe based on the title. “Slices” of chives threw me as well. Nonetheless, it looks delicious and I will definitely be trying this soon.
The recipes look good
Recipe looks great! But I have to know…where did you find that gorgeous chip and dip?
Isn’t that gorgeous? This recipe is from a cookbook review I did for Southern Living, so that dish is theirs.
Mandolins span the gamut in price and quality. Williams-Sonoma or any specialty kitchen store will carry them. QVC, Amazon and beyond.
Melissa, could you tell me where I can buy a mandolin waffle fries maker. thank you Jodine Sauerman.
If you have a mandolin waffle fries are simple to make. Slice as many as you like, leaving the peel on, then fry until crispy and golden at 350-360°F.
THE DIPS SOUND YUMMY. DID YOU MAKE THE WAFFLE FRIES? DO YOU
HAVE A RECIPE? THANK YOU