A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you’d load into a baked potato, channeled into a fun dip that you can scoop up with chips, veggies, or pretzels. What’s not to love?!
Try some other favorite appetizers like this Cheese Ball Recipe or 7-Layer Bean Dip.
Baked Potato Dip
Even though I have a handy shortcut for making baked potatoes in half the usual time, they still require a significant amount of preparation.
However, this dip can satisfy cravings for a fully loaded baked potato in just a fraction of that time! This dip is incredibly addictive, loaded with flavor, and always a hit at parties or gatherings — people constantly ask for the recipe.
Ingredients
- Bacon: Adds a smoky, savory flavor and crunchy texture. Pre-cooked bacon can be used for quicker preparation.
- Jalapeño Pepper (Optional): Provides a spicy kick, enhancing the overall flavor.
- Cream Cheese: Acts as the creamy base of the dip, giving it a smooth texture and rich taste.
- Sour Cream: Adds tanginess and creaminess, complementing the cream cheese.
- Ranch Seasoning Mix: Infuses the dip with a blend of herbs and spices, contributing to its unique flavor profile.
- Extra Sharp Cheddar Cheese: Offers a sharp, intense cheese flavor, enhancing the dip’s richness.
- Green Onions: Bring a mild, oniony crunch, adding both flavor and color to the baked potato dip.
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 sour cream, dry ranch seasoning, grated cheddar, sliced green onions, chopped jalapeño, and cracked pepper. Optionally, mix in or top with bacon.
- Chill: Chill if possible to enhance flavors.
- Serve: Serve with thick potato chips, pretzel crisps, or celery sticks.
Storage
Baked Potato Dip Storage
Baked Potato Dip is a great candidate to make in advance. As it sits in the fridge, the flavors intensify and the dip becomes even more flavorful. I like making it at least an hour before serving. That said, it is great right away too.
Because of all the dairy in this recipe, this dip shouldn’t sit out of the fridge longer than 2 hours. And it doesn’t freeze and thaw well, either.
More Easy Appetizers
Loaded Baked Potato Dip
Ingredients
- 5 strips center-cut bacon (or already cooked bacon for quick prep time!)
- 1 small jalapeño pepper finely chopped, optional
- 1 package (8 ounces) full-fat cream cheese
- 1 cup (240g) sour cream
- 1 package (1 ounce) ranch seasoning and dressing mix, dry (do not prepare)
- 1 and 1/2 cups (137g) extra sharp Cheddar cheese, freshly grated
- 1/4 cup (9g) green onions thinly sliced
- 1/2 teaspoon freshly cracked pepper
What to dip in it:
- Thick potato chips with ridges and/or pretzel crisps
- Celery sticks
Instructions
- BACON: In a skillet 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.
- JALAPENO: Remove the seeds and finely chop the jalapeño.
- CREAM CHEESE: If cream cheese isn't already softened, place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15 to 20 seconds and then remove, flip it over and microwave for another 10 seconds if needed.
- BEAT: Using an electric hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the DRY ranch mix (do not prepare the mix.) Gently stir in the grated Cheddar cheese, green onions, diced jalapeño, and freshly cracked pepper. You can also stir in the bacon here (it will soften) or top the dip with it if you'd like it to remain crisp.
- CHILL: If you have time, chill the dip for an hour or so before serving. It's great right away and even better after being chilled.
- SERVE: Place dip in a bowl and serve with your favorite sturdy potato chips. Serve dip with a table knife by the side; since the dip is thick and breaks the chips easily, it's easier to scoop from the bowl with a knife. Pretzel crisps and celery sticks are also great in this dip.
- 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.
Recipe Notes
Nutrition
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!!