Once you dip into this Loaded Baked Potato Dip, you won’t be able to stop! All the flavours of a fully loaded baked potato will have you coming back for more. Just remember – no double dipping, please.
Do you ever cook something and get surprised that the results are better than what you had hoped for? “Woah! That is REALLY good!” was my response when I tried this dip. I knew what I was aiming for. I knew it was going to taste good. But I surprised myself with just how good it tasted. I’ve seen other potato dip recipes before, but none of them have any flavours added to it. Trust me, the spices you add take this dish from good to amazing.
You know what else other potato dip recipes are missing?
Seriously! I’m not sure why they don’t have any potato added. Without potatoes, isn’t it just a baked potato topping dip? This dip – it has potatoes in it. But not just any old potato would do – I used Little Reds from The Little Potato Company.
The Little Potato Company only grows Creamer potatoes. Although they may not look like it, Creamer potatoes, with their small size and thin skin, are fully mature when harvested. These traits are unique characteristics of the Creamer potato varietal. You should take a minute to watch the video that Little Potatoes created explaining what Creamer potatoes are… and are not. It’s really cute – right up there with cute puppy videos. The Little Potato Company grows and sells an array of Creamer potato varietals across Canada and the US – organic Creamer potatoes are even available seasonally.
Since the Little Reds boil up in minutes, have a thin skin, and a silky interior, I knew they would be perfect for this Loaded Baked Potato Dip. You don’t even notice the skins when you are eating this, they just seem to disappear.
- 1 pound (450 g) Little Reds potatoes, boiled until done
- 8 oz (250 g) cream cheese, softened
- 1/2 teaspoon (2.5 ml) each dried dill AND dried parsley
- 1/4 teaspoon (1.25 ml) each garlic powder AND onion powder
- 1 cup (250 ml) sour cream
- 1 1/2 cup (about 170 g) shredded cheddar cheese, reserve some for garnish
- 2 strips bacon, fried crisp and finely chopped (optional)
- 3 onion greens, chopped (greens only, reserve a few for garnish)
- salt and pepper to taste
- Preheat the oven to 350 degrees F (177 degrees C).
- Place the hot potatoes, cream cheese, and spices together into a bowl and mash, it is OK if there are still a few chunks of potato.
- Stir in the sour cream, cheese, bacon (if using), and onion greens.
- Scrape the mixture into an oven-safe dish and bake for 20-25 minutes, or until hot and bubbly. Top with the remaining cheese and broil for 2-3 minutes, or until the cheese is melted. Top with remaining onion greens before serving.
- We loved this served with plain ripple chips, but gluten-free crackers would be great as well.
Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.