After moving to Wisconsin, I quickly learned that the state has two times of day: During the Packers Game and Every Other Time. And in our house, both of those times call for Loaded Baked Potato Dip.
At first, I didn’t fully comprehend (or appropriately respect) the cheesehead fervor. I’d ask a friend to go to a movie on Sunday afternoon, only to be met with a look of disbelief. Didn’t I know that the Packers were playing at the same time as the proposed matinee? And really, what movie theater had the nerve to screen anything other than the Packers at game time anyway?
If Ben and I went out to eat during a Packers game, it was common, accepted practice for our server to stop by our table only at commercial breaks; otherwise, she’d be with the rest of the wait staff, watching the game in the restaurant bar.
For an errand-running experience with zero traffic and zero cash register line guaranteed, I could go during a Packers’ game. The rest of the state, with the exception of the poor cashiers who stared at me in disbelief for being at the grocery store, was home cheering on the Pack.
Flash forward three years into my move to Wisconsin, and I will readily admit that my internal clock has become attuned to the Packers’ kickoff time, quarterback Aaron Rogers is top three on my celebrity crush list, and I wear a Packers sweatshirt every Sunday. Green Bay is the smallest city with a a pro sports team, Packers fans are some of the craziest, most devoted in the country (Green Bay residents shovel miles of snow out of the stadium every year, and fans are known to stay shirtless long through the northern Wisconsin winter), and, rather than belonging to a single owner, the team is publicly held. As with plaid, old fashioneds, and cheese curds, I couldn’t help but fall for the Packers’ piece of Wisconsin culture too. Also, Aaron Rogers: Hi, I love you.
About Loaded Baked Potato Dip
Between Notre Dame games on Saturdays and now Packers games on Sundays, our weekends are becoming more football dominated, but I also happen to think that, no matter how much or little you care about the game, football offers a premier excuse to gather with friends to unite around core sporting principles: teamwork, sacrifice, and of course FOOD.
Enter loaded baked potato dip. No matter how you feel about the old pig skin, you’ll cheer for what’s underneath the potato skin when you taste this recipe.
A blend of creamy potatoes, Greek yogurt, sour cream, and alllllll the right fixin’s (ahem, bacon and cheese please), this decadent appetizer tastes just like the center of loaded twice-baked potato, only creamier and even more addictive.
The moment I tasted this dip with its buttery potatoes, sharp gooey cheddar, crunchy thick-cut bacon, and spicy chives, I knew I had a hall-of-fame-worthy appetizer.
Of equal importance are the selected dippers. No offense to carrot sticks or pita chips, but they are simply not the right choice for this loaded baked potato dip. We need saltiness, big flavor, and a dipper that is sturdy enough to hold up to the loaded baked potato dip’s thick, rich consistency.
My fantasy pick: kettle cooked potato chips.
Although potato chips aren’t something I eat with every meal, for any kind of football party, days at the lake, or when I need a salty treat, potato chips hit the spot. (They’re also delicious with this Feta Dip.)
How to Make Warm Loaded Baked Potato Dip
Make this potato dip extra cozy and serve it hot!
- After mixing the ingredients in Step 3, transfer the dip to an ovenproof dish, sprinkle the remaining chives and bacon over the top.
- Place in a 350 degree F oven until warmed through. Remove and serve warm with dippers.
More Crowd-Pleasing Appetizer Recipes for Game Day
So far, this dip has made an appearance at two game watches, and on both occasions, I went home with an empty bowl, and the Packers won. While I can’t directly attribute the win to the loaded baked potato dip per se, I’m still calling it an appetizer victory.
Loaded Baked Potato Dip
- 1 large russet potato
- 8 ounces thick-cut bacon cooked*
- 8 ounces plain nonfat Greek yogurt
- 8 ounces reduced-fat sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup freshly grated sharp cheddar cheese
- 3 tablespoons chopped fresh chives divided
- For serving: kettle-style potato chips
- If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
- Meanwhile, prick the potato all over with a fork, then place on a microwave-safe plate. Microwave on high for 6 to 10 minutes or until soft and cooked through. Let cool. Slice the potato in half, then carefully scoop the insides out into a mixing bowl. Discard the skins.
- With a fork, mash the potato until smooth. Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper. Add the cheddar, 2 tablespoons of the chives, and all but 2 tablespoons of the bacon. Stir to combine. Taste and add additional salt or pepper as desired.
- Transfer to a serving bowl, then sprinkle the remaining bacon and chives over the top. Serve warm or at room temperature with potato chips. (For directions to serve hot, see recipe notes below).
- *Easy bacon cooking methods: Oven Baked Bacon or Air Fryer Bacon.
- This dip also tastes excellent hot. If you’d like to serve it this way, after mixing the ingredients in Step 3, transfer the dip to an ovenproof dish, sprinkle the remaining chives and bacon over the top, then place in a 350 degree F oven until warmed through.
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