Loaded Baked Potato Dip with Crispy Kettle-Chip Scoops Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cast-iron skillet—it heats evenly and keeps the dip hot at the table. If you don't have one, any oven-safe baking dish works, but you may need to adjust baking time slightly.

To ensure the dip doesn't stick, you can lightly grease the skillet with a bit of butter or oil before adding the mixture. Let the dip rest for a few minutes after baking to allow it to set slightly, making it easier to scoop.

When frying the chips, keep a close eye on the oil temperature. Use a thermometer to maintain 360°F. If the oil is too hot, the chips will brown too quickly and be soft in the center; if too cool, they'll absorb oil and become greasy.

After frying, drain on paper towels and season immediately. For extra flavor, you can add a sprinkle of smoked paprika or garlic powder to the salt.

Variations

• Spicy Jalapeño: Add 2 finely diced jalapeños (seeded for less heat) to the dip mixture before baking. Top with pickled jalapeño slices for extra kick. This version pairs well with a cooling ranch dip on the side.
• Broccoli Cheddar: Fold in 1 cup of steamed, chopped broccoli florets along with the potatoes. Use extra sharp cheddar and add a pinch of nutmeg for depth. Bake as directed; the broccoli adds a fresh green contrast.
• Smoky BBQ Chicken: Replace the bacon with 1 cup of shredded rotisserie chicken and add 2 tablespoons of BBQ sauce to the dip mixture. Use smoked cheddar instead of sharp cheddar. The smoky, tangy flavor is a hit at summer gatherings.
• Loaded Veggie: Skip the bacon and add 1/2 cup of sautéed mushrooms and 1/2 cup of corn kernels. Use a dairy-free cream cheese and cheddar alternative to make it vegan. The earthy mushrooms and sweet corn make it hearty without meat.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until hot and bubbly.

Freezer

The dip can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Reheat

Reheat the dip in the oven at 350°F until hot and bubbly, or in the microwave in 30-second increments, stirring between.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot and bubbly.

The kettle chips are best eaten fresh; they will lose their crunch if stored. If you have leftover chips, store them in a paper bag at room temperature for up to a day, but they won't be as crisp.

You can prepare the dip mixture up to a day ahead. Cover and refrigerate, then bake as directed when ready to serve. The potatoes and bacon can also be cooked ahead.

The kettle chips are best made fresh, but you can slice the potatoes and keep them in cold water in the fridge for a few hours to prevent browning. Dry them thoroughly before frying.

Serving ideas

Serve the dip hot, straight from the oven, with a pile of warm kettle chips on the side. The chips are perfect for scooping, but you can also offer a variety of dippers like celery sticks, carrot chips, or toasted baguette slices. For a more substantial spread, serve alongside a platter of crudités and other game-day snacks.

This dip is ideal for parties and game days. Set it out with a stack of small plates and napkins. The dip will stay warm in the cast-iron skillet for about 30 minutes, but you can reheat it in the oven if needed. If you want to make it a meal, serve it with a simple green salad or use it as a topping for baked potatoes.

Frequently asked questions

Recipe card

Loaded Baked Potato Dip with Crispy Kettle-Chip Scoops

Prep 20 minCook 21 minTotal 41 minServes 8

Ingredients

• 8 oz cream cheese, softened
• 2/3 cup sour cream
• 1 1/4 cups diced crispy-skin baked Russet potatoes
• 1 1/2 cups shredded sharp cheddar cheese
• 2/3 cup crispy cooked bacon, crumbled
• 1/2 cup sliced scallions
• 2 medium Russet potatoes, scrubbed
• 3 cups vegetable oil, for frying
• 1 tsp flaky sea salt

Instructions

1. Heat the oven to 400°F (200°C). In a large bowl, whip the softened cream cheese with the sour cream until smooth and fluffy. Fold in the diced baked potatoes, shredded sharp cheddar, crumbled bacon, and sliced scallions until evenly combined.
2. Spread the dip evenly into a 10-inch cast-iron skillet. Bake at 400°F (200°C) for 18 minutes, until the top is golden and the edges are bubbling.
3. While the dip bakes, slice the scrubbed Russet potatoes on a mandoline to 1.5mm thickness. Heat the oil in a large heavy pot to 360°F (182°C). Fry the potato slices in batches for about 3 minutes, until golden and blistered. Drain on paper towels and sprinkle with flaky sea salt immediately.
4. Remove the dip from the oven and let it cool for 2 minutes. Serve hot with the freshly fried kettle chips for scooping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

18 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.