Loaded Baked Potato Dip

My friend Sarah brought this dip to a Super Bowl party years ago, and I literally hovered over the bowl the entire night. The way the smoky bacon cuts through the creamy cheese base is absolute magic. I've been making it for every gathering since, and it's always the first thing to disappear.

Last summer, I made a triple batch for my cousin's backyard barbecue. My uncle, who usually just grabs a burger and disappears, ended up standing by the serving table for twenty minutes, chip in hand, telling anyone who'd listen about how this was the best thing he'd eaten in months. That's when I knew this recipe was a keeper.

Ingredients

• 1 cup sour cream: This creates the silky base that makes the dip so incredibly creamy and scoopable
• 4 oz (115 g) cream cheese, softened: Room temperature cream cheese blends smoothly without any lumps
• 1 cup shredded sharp cheddar cheese: Sharp cheddar gives you that pronounced cheesy flavor you expect from a baked potato
• 6 slices bacon: The smoky, salty crunch is non-negotiable here, so cook it until perfectly crispy
• 1/4 cup chopped fresh chives: Fresh chives add that mild onion flavor and bright pop of green
• 2 green onions, thinly sliced: These bring a fresh bite that balances all the rich dairy
• 1/2 tsp garlic powder: Just enough to give background depth without overpowering the other flavors
• 1/4 tsp black pepper: Adds a little warmth and complexity to the creamy base
• Salt, to taste: Depending on your bacon brand, you might need just a pinch or none at all
• 8 oz (225 g) sturdy potato chips: You need chips that can hold up to this thick, loaded dip

Instructions

Crisp up the bacon:

Cook bacon in a skillet over medium heat until it's satisfyingly crispy. Drain on paper towels and crumble into bite-sized pieces once cool enough to handle.

Make the creamy base:

Beat together sour cream and softened cream cheese in a medium bowl until completely smooth. This step is worth taking your time with to ensure no lumps remain.

Load it up:

Fold in cheddar cheese, most of the crumbled bacon, chives, green onions, garlic powder, black pepper, and salt. Save some bacon and green onions for that pretty garnish on top.

Assemble and serve:

Transfer the dip to your serving bowl and sprinkle with the reserved bacon, chives, and green onions. Serve immediately with sturdy potato chips or refrigerate for up to 24 hours.

Save

This dip has become my go-to contribution for potlucks because it travels well and always earns me recipe requests. There's something about the combination of hot, crispy bacon and cool, creamy dip that makes people feel instantly at home.

Make It Your Own

I've discovered that swapping in Greek yogurt for half the sour cream lightens things up while keeping that tangy creaminess. Sometimes I'll add a scoop of leftover mashed potato to make it even more authentic to the loaded potato experience.

Serving Strategy

The key is using sturdy chips that won't shatter when you scoop. I've also learned to set out a small spoon alongside the chips because some guests prefer to eat this like a proper dip rather than double-dipping their chips.

Storage Solutions

This dip keeps beautifully in the refrigerator for up to three days, though the bacon will lose some of its crunch. The flavors actually meld and improve overnight, making it perfect for prep-ahead entertaining.

• Bring the dip to room temperature for 30 minutes before serving leftovers
• Sprinkle fresh bacon bits on top to revive that crispy texture
• Never freeze this dip as the dairy will separate and become grainy

Save

Watch this disappear at your next gathering and prepare for everyone to ask for the recipe. There's nothing quite like the sound of happy conversations sparked over a really great dip.