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Loaded Baked Potato Dip

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Mashed potatoes, sour cream, onion greens, cheddar and more make up this satisfying Loaded Baked Potato Dip. The perfect appetizer for game day!

Although I consider this dish an appetizer, you might enjoy it as a side dish. I like to serve it with  Sweet and Spicy Chicken Wings and Cheese Stuffed Sweet Peppers.

A dish filled with loaded baked potato dip with a chip standing upright in the dip.

Unlike other potato dip recipes I’ve seen online, this Loaded Baked Potato Dip actually contains mashed potatoes. Add to that all your favorite baked potato toppings, some spices, and you have an awesome dip to serve with plain ripple chips.

What type of potato to use:

I made this dip using little potatoes with the skin on. They cook up really quickly, don’t require peeling, and we like the texture that the potato skins add to the dip. However, you’re welcome to use red, white, or yellow potatoes in this dip.

I think russet potatoes would be a little too dry, so I don’t recommend those.

A potato dip topped with melted cheddar cheese and onion greens

Can I make this dairy free?

Yes, you can make this Loaded Baked Potato Dip dairy free by using dairy free substitutes for the sour cream, cream cheese, and cheddar cheese. If you find that too much to substitute, I would omit the cream cheese and include a little more dairy free sour cream to compensate for it.

A chip loaded with a scoop of potato dip.

Customize your Dip:

What do you like on your baked potatoes? Whatever you love, use those ingredients to customize this dip to your liking. A few suggestions are:

  • Sour cream, herbed cream cheese
  • Cheddar cheese, pepper jack cheese, goat cheese, 
  • Onion greens, scallions, caramelized onions, chives, roasted garlic
  • Fried bacon
  • Jalapeno, diced tomato, cilantro

More Potato Dishes:

A chip loaded with a scoop of potato dip.

Loaded Baked Potato Dip

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Mashed potatoes, sour cream, onion greens, cheddar and more make up this satisfying Loaded Baked Potato Dip.

Ingredients

  • 1 pound small 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

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. 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.
  3. Stir in the sour cream, cheese, bacon (if using), and onion greens.
  4. Scrape the mixture into a greased oven-safe dish, cover 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.
  5. We loved this served with plain ripple chips, but gluten-free crackers would be great as well.

Notes

  1. To cut back on the calories, feel free to use light cream cheese, sour cream, and cheese.
  2. To make this dish dairy free, substitute the cream cheese, sour cream, and cheese for dairy free versions.
  3. This dip can be made ahead of time, just cover and refrigerate after transferring to the baking dish. You will need to add 5-10 minutes to your bake time if you prepare it in advance.

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© Jeanine Friesen
Cuisine: American / Category: Appetizer Recipes

About Jeanine Friesen

Jeanine Friesen is the creator of gluten free recipes that are so good, you can't tell they are gluten free. Her site, Faithfully Gluten Free, has been helping the gluten free community live a life filled with delicious food since 2008. She has also published a beginner guide for those on the gluten free journey called "The Everything Guide to Living Gluten Free".

Comments

    • Jeanine says

      Thanks, Shirley! It is a dangerous dip – so hard to stop eating it! lol I had to put it aside and wait for meal time to serve it to the family, or I would have finished it all at 2:00 in the afternoon 🙂

      Reply

  15. Betty says

    I am so hungry for that potato dip right about now. You don’t by any chance have any in the house right now?? 🙂 Oh never mind I will just make my own! haha

    Reply

    • Jeanine says

      I love seeing all the different recipes too, Kacey! So much creativity out there. One doesn’t need to be celiac to enjoy this dish though – YUM!

      Reply

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