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Loaded Baked Potato Dip

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 potato chips, veggies, or pretzels. What's not to love?!
Course Appetizer, Snack
Cuisine American
Keyword baked potato dip
Prep Time 15 minutes
Chilling Time (Optional) 1 hour
Total Time 1 hour 15 minutes
Servings 8 -10 appetizer servings
Calories 213kcal
Cost $4.25


  • 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


  • 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: 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 dip 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.


This dip is fairly salty. Between the ranch dip, bacon, and potato chips, there is a good amount of salt -- just a heads up if you are sensitive to salt or watching sodium intake.


Serving: 1serving | Calories: 213kcal | Carbohydrates: 3.6g | Protein: 8.5g | Fat: 18.4g | Cholesterol: 45.5mg | Sodium: 497.8mg | Fiber: 0.3g | Sugar: 1.1g