Loaded Skillet Baked Potato Dip with Crispy Bacon & Cheddar

This loaded skillet baked potato dip takes everything you love about a loaded baked potato—fluffy potato, sharp cheddar, smoky bacon, and fresh scallions—and turns it into a warm, bubbling dip. It’s the ultimate party appetizer: creamy, cheesy, and packed with flavor, ready in just over half an hour. Serve it straight from the skillet with crunchy potato chips for dipping, and watch it disappear.

If you’re looking for a crowd-pleasing appetizer that’s both comforting and impressive, this loaded skillet baked potato dip is the answer. It starts with baked russet potatoes, which are mashed and enriched with cream cheese and sour cream for a silky, tangy base.

Sharp cheddar adds a bold cheesy punch, while crispy bacon and scallions bring texture and freshness. The whole thing is baked in a cast iron skillet until hot, bubbly, and golden on top. It’s simple to put together, uses everyday ingredients, and is guaranteed to be a hit at any gathering.

Ingredients

Why this recipe works

The method here is simple but effective. Baking the potatoes first gives them a dry, fluffy texture that absorbs the cream cheese and sour cream without becoming gummy. Mashing them lightly with a fork keeps a little texture, so the dip has body rather than being a smooth puree. The cast iron skillet ensures even heating and helps the edges get deliciously browned and crispy, while the center stays creamy and rich.

The combination of flavors and textures is what makes this dip so irresistible. The sharp cheddar provides a bold, savory note that pairs perfectly with the smoky bacon. The scallions add a mild oniony freshness that cuts through the richness.

Baking the assembled dip melts the cheese into a gooey, stretchy layer on top, while the potato base stays warm and creamy. Every scoop is loaded with cheesy, bacony goodness.

Notes and substitutions

Russet potatoes are ideal here because their high starch content makes them fluffy and light when baked. If you prefer, you can use Yukon Golds for a slightly creamier texture, but russets are classic.

The cream cheese should be softened to room temperature so it blends smoothly into the potatoes without lumps. Use full-fat sour cream for the richest flavor, though Greek yogurt can be substituted for a tangier, lighter result.

Sharp cheddar is recommended for its bold flavor, but you can use a mix of cheeses like smoked gouda or Monterey Jack for a different twist. The bacon should be cooked until crisp and crumbled; turkey bacon or vegetarian bacon bits work as alternatives.

Scallions can be replaced with chives or a finely chopped shallot for a similar fresh, oniony finish. A cast iron skillet is ideal for even heating and a nice presentation, but any oven-safe skillet or baking dish will work.

• russet potatoes: Yukon Gold potatoes for a creamier texture
• sharp cheddar cheese: Smoked gouda or Monterey Jack for a different flavor
• sour cream: Plain Greek yogurt for tang and creaminess
• bacon: Turkey bacon or vegetarian bacon bits for a lighter option

Equipment

• Large bowl
• Fork
• Cast iron skillet (10-inch)
• Measuring cups and spoons
• Chef's knife
• Cutting board