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    • Virginia Harry

      Loaded Baked Potato Dip — Use some of that Nancy's sour cream with some bacon, sharp cheddar cheese, and scallions or chives to make a dip worthy of a sports game. (Click on image for recipe) via @Michelle Flynn Flynn Flynn (Brown Eyed Baker)

    • Judy Leach

      LOADED BAKED POTATO DIP yield: About 4 cups prep time: 10 minutes total time: 10 minutes INGREDIENTS: 16 ounces sour cream 16 slices (12-ounce package) bacon, cooked and crumbled 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/3 cup thinly sliced scallions or chives DIRECTIONS: Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week. (Recipe adapted from

    • Mary Kotchen

      Loaded potato chip dip. Toppings that you would usually put on a baked potato, only instead of a potato you're using potato chips

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