Loaded Baked Potato Dip brings all the savory flavors of a baked potato into a dip. It’s creamy, cheesy, and perfect for dipping with your favorite snacks.
Family Favorite
Your New Favorite Party Dip!
I love a good baked potato, especially when it’s piled high with all the toppings like cheese, bacon, chives, and sour cream. So of course I had to channel all those favorite flavors into a dip.
I first made this when I was asked to bring something to a last-minute get-together. I threw it together quickly and it was a hit. It’s creamy, cheesy, and packed with flavor, just like a fully loaded baked potato. Every time I make it now, it disappears fast and someone always asks for the recipe.
Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Bacon | Use pre-cooked to save time or bake it in the oven for easier cleanup |
| Jalapeño | Leave out for less heat or use pickled jalapeños for a tangy twist |
| Cream cheese | Soften in the microwave for easy mixing, about 15 seconds per side |
| Sour cream | Full-fat gives the best texture, but Greek yogurt works as a lighter swap |
| Ranch seasoning | Use a packet or swap with a homemade mix of dried herbs and spices |
| Cheddar cheese | Freshly shred for better flavor and melting, extra-sharp gives bold flavor |
| Green onions | Use both the white and green parts for more flavor, or try chopped chives |
| Pepper | Adjust to taste, especially if the ranch mix is already salty |
Quick Tip
Don’t prepare the ranch seasoning packet according to the directions; just use the straight powder for this recipe!
How To Make Loaded Baked Potato Dip
- Cook Bacon: Fry bacon strips until crispy, drain, and chop.
- Jalapeño (Optional): Finely chop a small seeded jalapeño.
- Soften Cream Cheese: Microwave cream cheese until soft.
- Mix: Beat cream cheese until smooth, then mix in remaining ingredients.
- Chill: Chill if possible to enhance flavors.
- Serve: Serve with thick potato chips, pretzel crisps, or celery sticks.
Storage
- Make ahead: This Baked Potato Dip with Cream Cheese tastes even better after chilling for at least an hour.
- Storage: Keep covered in the fridge for up to 3 days.
- Tip: Because of all the dairy, don’t leave it out for more than 2 hours and avoid freezing.
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Loaded Baked Potato Dip
This Loaded Baked Potato Dip is all the delicious toppings you’d pile onto a baked potato, transformed into a fun dip perfect for scooping with potato chips, veggies, or pretzels.
Equipment
Ingredients
- 5 slices center-cut bacon or pre-cooked bacon
- 1 small jalapeño finely chopped, optional
- 1 (8-ounce) package cream cheese
- 1 cup sour cream
- 1 (1-ounce) package ranch seasoning mix dry
- 1-1/2 cups freshly shredded extra-sharp Cheddar cheese
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon pepper
Instructions
- In a pan over medium heat, cook the bacon strips until crispy. Alternatively, use pre-cooked bacon and follow package directions to heat. Another option is to bake the bacon. Drain bacon on a paper towel lined plate and dab off any additional grease. Coarsely chop and set aside.
- Remove the seeds and finely chop the jalapeño.
- If cream cheese isn’t already softened, place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15–20 seconds and then remove, flip it over, and microwave for another 10 seconds if needed.
- Using a hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the dry ranch mix. Gently stir in the shredded Cheddar cheese, green onions, diced jalapeño, and pepper. You can also stir in the bacon, or leave it to sprinkle on top so it stays crisp.
- If you have time, chill the dip for an hour or so before serving. It’s great right away, but even better after being chilled.
- Serve dip in a bowl with your favorite potato chips. Place a table knife alongside, as the thick dip can break the chips easily, making it simpler to scoop from the bowl with the knife. Enjoy with pretzel crisps and celery sticks for extra variety.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: The nutrition information is calculated for the dip only. Potato chips, celery, pretzels, or other dippers are not included in the numbers.
Storage: Refrigerate any leftovers, tightly covered, for up to 1 week. This dip shouldn’t stand at room temperature for more than 2 hours because of all the dairy in it.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 8g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 849mg | Potassium: 203mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 4mg | Calcium: 450mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
CHELSEY IN YOUR ENTIRE RECIPE YOU DIDN’T MENTION THE SIZE OR NUMBER OF POTATOES ?
CHELSEY IN YOUR HASTE YOU NEGLECTED TO MENTION THE SIZE OR THE TOTAL WEIGH
There aren’t any potatoes in this recipe. It’s a dip intended to mimic the flavors of all the fillings you’d load into a baked potato
I LOVED this dip, I added some Sriracha & homemade hot honey since I didn’t have jalapeños on hand — O! M! G! highly recommend! I also diy’d the sour cream (1 cup heavy cream, 2 tbsp lemon juice), I’m never buying sour cream again! I’m definitely going to be checking out more of your recipes – this was so quick and yummy!!
Delish! Those subs sound amazing! So glad you enjoyed! Thanks Sunny! 🙂
Loaded potato dip
Nice. I’d never done this recipe before. Thanks for sharing.
You’re welcome! 🙂
Oh my goodness, this dip sounds amazing!
Thank you so much Susan!!