Loaded Skillet Baked Potato Dip with Crispy Bacon & Cheddar Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the potatoes are baked until very tender so they mash easily. If you’re short on time, you can microwave the potatoes instead of baking them, but baking gives a drier, fluffier result.

Use a fork to mash—this keeps the texture rustic. When folding in the mix-ins, be gentle to avoid breaking up the potatoes too much. The dip should have some small chunks for a more interesting mouthfeel.

To make the bacon extra crispy, cook it in a skillet over medium heat until browned and crisp, then drain on paper towels. You can also bake the bacon in the oven at 400°F (200°C) for 15-20 minutes for even crispiness.

If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce to the potato mixture. Serve the dip with a variety of dippers: potato chips, tortilla chips, sliced baguette, or even fresh vegetables.

Variations

• Spicy Jalapeño Popper Dip: Add 2 finely chopped jalapeños (seeded for less heat) and 2 tablespoons of pickled jalapeño brine to the potato mixture. Top with extra jalapeño slices before baking for a spicy kick.
• Broccoli Cheddar Dip: Fold in 1 cup of steamed, chopped broccoli florets with the cheese. Use sharp cheddar and add a pinch of smoked paprika for a comforting broccoli-cheddar flavor.
• Chive and Onion Dip: Replace scallions with 4 tablespoons of chopped fresh chives and add 1/2 cup of finely diced caramelized onions to the potato mixture. Omit the bacon for a vegetarian version.
• Loaded Sweet Potato Dip: Substitute the russet potatoes with 3 large baked sweet potatoes. Use smoked gouda instead of cheddar and add a sprinkle of cinnamon and cayenne for a sweet-spicy twist.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

The dip can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes until hot and bubbly. Microwave in 30-second bursts for individual portions.

Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet or oven-safe dish and warm at 350°F (175°C) until hot and bubbly, about 10-15 minutes. You can also reheat individual portions in the microwave, but the top may lose some crispiness. Stir before reheating to redistribute the cheese and bacon.

The dip can be assembled up to a day ahead. Prepare the potato mixture, spread it into the skillet, and top with the cheese and bacon. Cover and refrigerate.

When ready to bake, remove from the refrigerator, let sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed. The baking time may increase by about 5-10 minutes if starting from cold.

Serving ideas

Serve this dip hot, straight from the skillet, with a pile of crunchy potato chips for dipping. The contrast between the warm, creamy dip and the crisp chips is irresistible.

It also pairs well with toasted baguette slices, pita chips, or even fresh vegetable crudités for a lighter option. For a party, place the skillet in the center of a platter surrounded by dippers so everyone can dig in easily.

This dip is best enjoyed immediately after baking, while the cheese is still molten and the top is golden. If you have leftovers, they can be reheated, but the texture will be slightly different. For a more substantial appetizer, you could also serve it as a topping for baked potatoes or as a filling for omelets. It’s versatile and always a crowd-pleaser.

Frequently asked questions

Recipe card

Loaded Skillet Baked Potato Dip with Crispy Bacon & Cheddar

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 3 large russet potatoes, baked and mashed
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 cup sharp cheddar cheese, shredded
• 8 slices bacon, cooked and crumbled
• 4 scallions, sliced
• 1/2 cup sharp cheddar cheese, shredded
• 4 slices bacon, cooked and crumbled
• 2 scallions, sliced

Instructions

1. 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.
2. 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.
3. Preheat the oven to 375°F (190°C). Spread the potato mixture evenly into a cast iron skillet. Smooth the top with a spatula.
4. Sprinkle the remaining cheddar cheese evenly over the top, followed by the remaining bacon crumbles.
5. Bake for 20 minutes, until the dip is hot, bubbly, and golden on top.
6. Remove from the oven and scatter the remaining sliced scallions over the top. Serve hot with potato chips or crusty bread for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

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