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
Cooking the Bacon
Bacon can be cooked in a variety of ways, including in the oven, stovetop, or air fryer.
Once bacon is cooked crispy and cool, it should be diced into small pieces.
Reserve about three tablespoons of diced bacon as a topping for the dip later.
Microwaving the Potatoes
Using a fork, poke holes in both potatoes to keep them from exploding in the microwave.
Put the potatoes onto a microwave-safe plate and cook on high for eight to twelve minutes, or until they feel soft when pressed.
Once the potatoes have cooled enough to touch, cut them in half and remove the inside flesh from the skins into a mixing bowl.
The potato skins can be discarded as they do not add flavor or texture to the dip.
Mashing and Combining the Ingredients
Using a fork, mash the potato flesh until it is smooth with no lumps remaining.
Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper to the mashed potatoes.
Add in the shredded cheddar cheese, three tablespoons of chopped chives, and most of the diced bacon (save the three tablespoons for topping).
Mix all the ingredients together and sample; if necessary, add more salt or pepper for seasoning.
The dip should be creamy but should still retain some texture from the potato.
Serving the Dip
Transfer to a serving container and garnish with the reserved bacon and chive pieces.
The dip can be served warm, at room temperature, or cold from the refrigerator.
For a warm serving, place the bowl in a preheated 350F oven for about ten minutes to warm 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.
