We continue onto Week 4 of College Football, which means another delicious Football bite! If you’re a fan of a loaded baked potato then I have the perfect appetizer for you! This loaded baked potato dip has all of our favorite baked potato fixins-sour cream, sharp cheese, bacon crumbles, and scallions.
With only four ingredients, this dip takes minutes to make and can be made a day ahead. In fact, the longer you let the flavors mingle the better the dip. I suggest letting the dip chill in the refrigerator for at least one hour before serving, but if you can make it a day ahead it tastes even better!
Yield: Loaded Baked Potato Dip
Prep Time: 10 minutes
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces (about 2 cups) sharp cheddar cheese, shredded
1/3 cup thinly sliced scallions or chives
In a large bowl, combine all ingredients. Cover and refrigerate 1 to 24 hours before serving.
Garnish with extra shredded cheese, crumbled bacon, and chopped chives/scallions before serving. Serve with potato chips or pretzels. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Make Ahead Cheesy Pigs in a Blanket
Week Two: Mini Beef and Cheese Empanadas
Week Three: Buffalo Chicken Dip