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Cooking The Magazines: Loaded Baked Potato Dip

Cooking The Magazines: Loaded Baked Potato Dip


Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury

When surrounded by sweet or savory items, 9 times out of 10, I’ll go with the savory option. If it were healthy (and socially acceptable) to eat dessert in place of meals, I would do it. I do it anyways, sometimes. I made this baked potato dip for all of my friends with savory taste buds, not expecting to like it. I mixed it up and dipped my finger in, figuring one bite would be enough to fulfill my quality control duty (always required as a food blogger, am I right?)…but then I found myself grabbing a potato chip to steal a second, and then a third, bite.

I caught my sister Julia, the infamous potato-hating sister, dipping chips into this. When I questioned her, she admitted that she was that desperate for a vehicle to transport the dip from dish to mouth! If that’s not proof of a good dip, I don’t know what is! Baked potatoes are a little heavy for the heat of June, but you can still get your fix with this dip…tasty enough to convert a sweets lover and a potato hater!

Loaded Baked Potato Dip
Prep Time
Total Time
A dip reminiscent of your favorite baked potato toppings!
Recipe Type: Appetizer
  • 1 (2.1 oz) package fully cooked bacon slices
  • 1 (16 oz) container sour cream
  • 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
  • ⅓ cup (50 g) sliced fresh chives or green onions
  • 2 tsp (10 ml) hot sauce
  • potato chips or waffle fries, for dipping
  1. Cook bacon according to package instructions, until crisp. Drain on paper towels and crumble once cooled.
  2. In a medium sized bowl, stir together sour cream, cheese, chives/green onions, hot sauce, and bacon. Cover and chill for at least 1 hour, or up to 24 hours.
  3. Serve chilled with potato chips or waffle fries. Leftovers keep in the refrigerator for up to 7 days.
from Southern Living January 2011

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