Baked Potato Dip
Credit: Well Plated
1 cup (approx. 6 pieces) Bacon, Thick-Cut
2 lg Russet Potatoes
1 cup Sour Cream
1 cup Plain Greek Yogurt
1 tsp Onion Powder
1 tsp Garlic Powder
3/4 tsp Salt
1/2 tsp Pepper
1/2 cup Cheddar Cheese, Shredded
3 tbsp Chives
1 bag Kettle Brand Krinkle Cut, Salt & Fresh Ground Black Pepper Chips
• Cook Bacon in a frying pan, until it is about half way done, then take it off, and chop it up into small pieces, put the bacon back in the frying pan, and cook until it is fully cooked.
• While the Bacon is cooking, poke some holes into the potatoes, then place them on a plate. Cook them in the microwave for 6-11 minutes, or until soft and cooked through. Set to the side to cool.
• Shred the Cheese, and dice up the Chives.
• Slice the potatoes in half, then scoop out the potatoes and put them in a mixing bowl. Discard the skins.
• Mash the potatoes with a fork so they are smooth. Add in the Sour Cream, Greek Yogurt, Onion Powder, Garlic Powder, Salt and Pepper. Mix thoroughly.
• Then add in the Cheese, Chives, and Bacon. (Save about 2 tablespoons of the Bacon and 1 tablespoon of the Chives to put on top, for decoration). Mix the ingredients in the bowl until combined.
• Transfer dip into a serving bowl, sprinkle the Bacon and Chives you saved earlier on top. Place out the chips to dip with.
MenuDuet’s Notes: In the picture displayed;
-We used Apple wood smoked Bacon.
-We peeled the potatoes once they cooled, just to get maximum potato from each one. (Instead of scooping them out).
-The original recipe suggested the chips, and they went quite well with this dip, couldn’t imagine using a different kind.
Fantastic! This recipe was so good, but so filling, it was hard to put it down. We weren’t sure how it was going to taste with the Greek yogurt, but all the flavors together were amazing! This is definitely a dip you would want to bring to a gathering, because it is to good not to share!
The recipe was quite easy to make, the bacon being the most time consuming. (Though even that wasn’t bad, because who doesn’t love the smell of bacon). You serve it warm, or room temperature, but according to the original recipe, if you want it hot. Instead of putting it in the serving dish, you put it in an oven safe dish, and cook it in there for awhile. (Check out the original recipe- posted at the top- for more details on that, since we ate it as soon as it was done).
We changed a few measurements from the original recipe, but nothing to drastic.
Over all, this recipe was absolutely delicious, and we will definitely be making it again!!
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I took the picture displayed, with my camera.