Loaded Skillet Baked Potato Dip with Crispy Bacon & Cheddar Step-by-step instructions

Before you start

Before starting, ensure the potatoes are baked and cooled enough to handle. If you don’t have leftover baked potatoes, you can bake them ahead: pierce the potatoes, rub with a little oil, and bake at 400°F (200°C) for about 60 minutes until tender.

Let them cool slightly, then scoop out the flesh. Cook the bacon until crisp, drain on paper towels, and crumble. Soften the cream cheese by leaving it at room temperature for 30 minutes. Preheat the oven to 375°F (190°C) and have all ingredients measured and ready.

Instructions

Mash and Mix

1. 1Mash the Potatoes
   In a large bowl, scoop the flesh from the baked potatoes and mash lightly with a fork. Add the softened cream cheese, sour cream, garlic powder, and sea salt. Stir until the mixture is smooth and well combined.
   Look for The mixture should be creamy with a few small potato lumps for texture.
   Tip Make sure the cream cheese is fully softened to avoid lumps.
2. 2Fold in the Mix-ins
   Fold in 1 cup of shredded sharp cheddar, half of the crumbled bacon, and the sliced scallions until everything is evenly distributed throughout the potato mixture.
   Look for The cheese and bacon should be evenly distributed without overmixing.
   Tip Reserve some bacon and scallions for the top.

At this point, the potato mixture should be creamy and well combined, with the cream cheese and sour cream fully incorporated. The potatoes should be fluffy, not pasty, and the mix-ins evenly distributed. You should see small bits of bacon and scallion throughout, and the cheddar should be evenly folded in. The mixture should look appetizing and ready for the skillet.

Assemble and Bake

3. 3Assemble the Skillet
   Preheat the oven to 375°F (190°C). Spread the potato mixture evenly into a cast iron skillet. Smooth the top with a spatula.
   Look for The surface should be level for even topping.
   Tip Use a 10-inch skillet for the right thickness.
4. 4Top with Cheese and Bacon
   Sprinkle the remaining cheddar cheese evenly over the top, followed by the remaining bacon crumbles.
   Look for The top should be fully covered with cheese and bacon.
   Tip For extra crispiness, broil for the last 2 minutes.
5. 5Bake Until Bubbling
   Bake for 20 minutes, until the dip is hot, bubbly, and golden on top.
   Look for The edges should be bubbling and the top lightly browned.
   Tip If the top browns too quickly, cover loosely with foil.

After assembling, the skillet should be filled with the potato mixture, topped with a generous layer of cheese and bacon. As it bakes, the cheese will melt and bubble, and the edges will start to brown. The kitchen will smell of toasted cheese and bacon. After 20 minutes, the dip should be hot and bubbly, with a golden top. Remove it from the oven carefully—it will be very hot.

Garnish and Serve

6. 6Garnish and Serve
   Remove from the oven and scatter the remaining sliced scallions over the top. Serve hot with potato chips or crusty bread for dipping.
   Look for The scallions add a fresh pop of color and flavor.
   Tip Serve immediately while the dip is warm and creamy.

After garnishing with fresh scallions, the dip is ready to serve. The top should be golden and the edges crispy, while the center remains creamy and steaming. The scallions add a fresh green contrast.

Serve immediately with chips or bread. The dip will be thick enough to scoop without being runny. Enjoy the combination of creamy potato, sharp cheese, and smoky bacon in every bite.

Common mistakes

One common mistake is overmashing the potatoes, which can make the dip gluey. Mash just until the potatoes are broken up, then fold in the other ingredients gently. Another mistake is using cold cream cheese, which creates lumps.

Always soften it first. Also, be careful not to overbake the dip—20 minutes is usually enough. If it bakes too long, the top can become dry and the edges may burn. Keep an eye on it and remove it as soon as it’s bubbling and golden.

How to tell it’s done

The dip is done when it is hot throughout and bubbling around the edges. The top should be golden and the cheese fully melted. If you inserted a knife into the center, it should come out hot.

The internal temperature should be at least 165°F (74°C) for food safety, though it’s not a protein dish. Let it cool for a few minutes before serving, as it will be very hot. The dip will firm up slightly as it cools but should remain creamy and scoopable.