Loaded Baked Potato Dip

The smell of bacon hitting a hot skillet still stops me in my tracks every single time. I first threw this dip together for a last-minute Super Bowl gathering when I realized I had promised to bring something but had zero plan. Everyone hovered around the bowl, and the chips disappeared so fast I had to quietly eat a spoonful straight from the kitchen counter just to see what the fuss was about.

Last summer my neighbor texted at 4pm asking if I had anything to contribute to an impromptu patio gathering. This dip saved the day, and I learned that letting it sit in the fridge for even an hour makes the flavors bloom in ways that fresh-mixed versions never quite achieve. Now I always make it the morning before a party, which feels secretly clever.

Ingredients

• 1 cup (240 g) sour cream: The tangy backbone that keeps everything rich without becoming heavy, and I swear by full fat here
• 1 cup (115 g) shredded sharp cheddar cheese: Sharp cheddar brings that proper baked potato punch mild cheese just cannot deliver
• 4 oz (115 g) cream cheese softened: Let this sit on the counter for an hour because cold cream cheese creates those stubborn lumps
• 6 slices bacon: Cook until seriously crispy the smoky crunch throughout the dip is non negotiable
• 3 green onions thinly sliced: Both white and green parts work here for layers of mild onion flavor
• 2 tbsp fresh chives finely chopped: Fresh chives offer this delicate onion brightness that dried versions never quite capture
• 1/2 tsp garlic powder: Blooms beautifully in the dairy base without the harshness fresh garlic might introduce
• 1/2 tsp onion powder: Deepens the allium flavor in a way that feels rounded and background rather than sharp
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference if you have the extra thirty seconds
• 1/4 tsp salt: Start here then taste because the bacon and cheese bring their own salt to the party
• 8 oz (225 g) thick cut potato chips: The sturdy ones that can handle a heavy scoop without shattering into pieces

Instructions

Cook your bacon until crispy:

Fry those six slices over medium heat until they are seriously crisp because chewy bacon creates weird texture in dip. Drain them on paper towels and crumble once they have cooled enough to handle.

Whip the creamy base:

In a medium bowl, combine sour cream, softened cream cheese, cheddar, garlic powder, onion powder, pepper, and salt. Mix until you have a completely smooth blend with no cream cheese pockets hiding anywhere.

Fold in the good stuff:

Gently incorporate the crumbled bacon, green onions, and chives, but hold back a small handful of each for that pretty garnish on top. Overmixing here muddies the colors, so just fold until evenly distributed.

Make it look inviting:

Transfer everything to a serving bowl and scatter those reserved toppings across the surface. This visual promise of bacon and fresh herbs is what pulls people in before they even taste it.

Serve or wait patiently:

You can serve immediately, but tucking it in the fridge for a few hours lets the flavors settle into each other beautifully. If you do wait, bring it to room temperature for about twenty minutes before serving.

Save

My aunt accidentally used onion powder instead of garlic powder one Thanksgiving, and honestly it was still gone before the turkey even hit the table. That taught me recipes like this are more about the spirit of loaded baked potato flavors than perfection.

Making It Ahead

This dip actually improves with a little time in the fridge, so I often mix everything except the garnish the night before. The flavors meld together and the texture becomes this wonderful cohesive creaminess. Just hold off on the toppings until you are ready to serve so they stay fresh and vibrant.

Serving Suggestions

While thick cut potato chips are my go to for that authentic loaded potato experience, I have also served this alongside pretzel crisps and even raw veggie sticks for guests who want something lighter. The contrast of the cool creamy dip against whatever you choose to dip really is the whole point.

Easy Variations

Sometimes I swap in Greek yogurt for the sour cream when I want something slightly tangier and a bit lighter. A dash of hot sauce or smoked paprika can transform this into something completely different while still keeping that soul of a baked potato.

• Try crumbling in some cooked chorizo instead of bacon for a smoky Spanish twist
• Add a tablespoon of prepared horseradish if you like things with a little kick
• For vegetarians, those new plant-based bacon options actually work surprisingly well here

Save

There is something deeply satisfying about serving food that makes people gather around and linger, and this dip has never once let me down in that department. Watch how quickly that bowl empties.

Common Recipe Questions

→ Can I make the dip ahead of time?

Yes, prepare the dip up to 24 hours in advance and refrigerate to let flavors fully develop before serving.

→ What can I use instead of bacon?

You can substitute with plant-based bacon or omit it entirely for a vegetarian-friendly flavor.

→ Are there alternatives to sour cream?

Greek yogurt can be used instead of sour cream for a lighter, tangier variation without losing creaminess.

→ What chips pair best with this dip?

Thick-cut potato chips or kettle-cooked varieties work best to hold the creamy dip without breaking.

→ How crispy should the bacon be?

Bacon should be cooked until crisp and crumbled to add a smoky, crunchy texture that complements the creamy base.

→ Can I add extra spices for more flavor?

Yes, add smoked paprika, hot sauce, or extra chives to customize the taste according to your preference.