Ingredients (~8 servings)
- 2 large russet potatoes
- 12 oz thick-cut bacon
- 12 oz plain nonfat Greek yogurt
- 12 oz reduced-fat sour cream
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp kosher salt
- 3/4 tsp ground black pepper
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup chopped fresh chives
- For serving: kettle-style potato chips
Cook the Bacon and Prep
Cook your bacon however you prefer – oven, stovetop, or air fryer all work fine.
Once it’s crispy and cool enough to handle, dice it into small pieces.
Set aside about 3 tablespoons of the diced bacon for topping the dip later.
Microwave the Potatoes
Prick both potatoes all over with a fork – this prevents them from exploding in the microwave.
Place on a microwave-safe plate and microwave on high for ~8-12 minutes, or until they give when you press them.
Let them cool enough to handle, then slice in half and scoop out all the flesh into a mixing bowl.
The skins get tossed – they don’t add anything to this dip.
Mash and Combine Everything
Use a fork to mash the potato flesh until it’s smooth with no big lumps.
Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper.
Stir in the cheddar cheese, 3 tablespoons of chives, and most of the bacon (save those 3 tablespoons for the top).
Mix everything together and taste it; Add more salt or pepper if needed.
The dip should be creamy but still have some texture from the potato.
Serve
Transfer to a serving bowl and top with the remaining bacon and chives.
This is good warm, at room temperature, or even cold from the fridge.
If you want to serve it hot, you can stick the bowl in a ~350F oven for ~10 minutes to warm it through.
Loaded Baked Potato Dip
Ingredients
~8 servings
- 2 large russet potatoes
- 12 oz thick-cut bacon
- 12 oz plain nonfat Greek yogurt
- 12 oz reduced-fat sour cream
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp kosher salt
- 3/4 tsp ground black pepper
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup chopped fresh chives
- For serving: kettle-style potato chips
Instructions
- Cook bacon until crispy and dice, reserving 3 tablespoons for topping.
- Microwave potatoes with fork holes for 8-12 minutes until soft.
- Scoop potato flesh into bowl and mash smooth.
- Mix in yogurt, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in cheese, most of the chives, and most of the bacon.
- Taste and adjust seasoning as needed.
- Transfer to serving bowl and top with reserved bacon and chives.
- Optional: Warm in 350F oven for 10 minutes before serving.
