For all those potato skin lovers out there, you are going to love this loaded potato skin dip! Nothing beats a skillet full of fluffy potatoes, bacon, chives, sour cream, and lots of gooey cheese!
Loaded Potato Skin Dip
The weekend is rapidly approaching and people will start gathering at their local watering hole having cocktails and appetizers. My favorite pastime if you will.
One of those classic appetizers is loaded potato skins. How about all the cheesy goodness of them loaded into a skillet for dipping? I give you my Loaded Potato Skin Dip!
I gathered all the best parts of the loaded potato skins and mixed them all together for maximum scooping opportunities, only easier to put together.
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Potatoes – I like to use frozen chopped potatoes but you can also use leftover mashed potatoes.
Cream cheese – Bring to room temperature before mixing.
Sour cream – Full fat works best. Can substitute with Greek yogurt.
Green onions – Sliced, green parts only.
Bacon – Cook ahead of time and crumble.
Cheese – A mixture of sharp and mild cheddar cheese.
How to make Loaded Potato Skin Dip
First: Preheat oven to 350F. Cream together the cream cheese and sour cream.
Second: Add 2 cups sharp cheddar cheese, green onion, bacon, shallot, and potatoes. Stir to combine.
Third: Scoop the mixture into a 10-inch skillet and spread out evenly. Top with 1 cup mild cheddar cheese.
Fourth: Bake at 350F for 20-25 minutes or until the sides are bubbly and the cheese is melted and starting to turn a golden brown. Remove from the oven. Garnish with chopped chives.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Tapas Tips & Tricks
- Use frozen diced potatoes or leftover mashed potatoes.
- This skillet is perfect for making and serving.
- Mix it up with Pepper Jack cheese.
Sitting on my couch while home-gating, I probably wouldn’t make this but heading to a party where there are more than 2 people I will definitely bring this and some chips.
I might have to keep it on the other side of the room but at least others will be eating it too:)
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Forget all the work it takes to make pot skins and throw together this Loaded Potato Skin Dip that you can bake now or later. Perfect for tailgating!
- 8 ounces Cream cheese (softened)
- 8 ounces Sour cream
- 2 cups Sharp Cheddar cheese
- 1 bunch Green onion (Sliced thin)
- 1 Shallot (minced)
- 1/2 cup Bacon (cooked and chopped)
- 1 cup Mild Cheddar cheese
- 4 cups Potatoes (frozen, chopped)
- 1/2 cup Chives (chopped fine)
- Bagel Chips or Pita Chips (for serving)
- Preheat oven to 350F.
- Cream together the cream cheese and sour cream.
- Add to the mixture 2 cups cheddar cheese, the green onion, bacon, shallot, and potatoes.
- Stir to combine.
- Scoop the mixture into a 10-inch skillet and spread out evenly.
- Top with 1 cup mild cheddar cheese.
- Bake at 350F for 20-25 minutes or until the sides are bubbly and the cheese is melted and starting to turn a golden brown.
- Remove from the oven.
- Garnish with chopped chives.
- Serve with your favorite chips but make sure they can hold up to this thick dip. I use bagel chips or pita chips for this reason.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 105mgSodium: 680mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 22g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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