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  • Monica McNeil

    Loaded Baked Potato Dip Recipe - INGRED: 1 (2.1-oz.) package fully cooked bacon slices; 6-oz sour cream; 2 c (8 oz.) shredded sharp Cheddar cheese; 1/3 c sliced fresh chives; 2 tsp hot sauce DIR: Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

  • Amy Zakes

    Loaded Baked Potato Dip Recipe. Takes a few minutes to make ahead, and serve with waffle fries! Perfect for football season snacking

  • Adrienne McEuen

    Loaded Baked Potato Dip. Good football food! Ingredients: 1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) container sour cream $ 2 cups (8 oz.) freshly shredded sharp Cheddar cheese $ 1/3 cup sliced fresh chives 2 teaspoons hot sauce $ Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper $ Serve with: waffle fries Preparation: Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days. Note: We tested with Oscar Mayer Fully Cooked Bacon.

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LOADED BAKED POTATOE DIP~1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) container sour cream 2 cups (8 oz.) freshly shredded sharp Cheddar cheese 1/3 cup sliced fresh chives 2 teaspoons hot sauce Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper Serve with waffle fries

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