Baked Potato Dip: Loaded BBQ Pit Style Print

Most Popular, Snacks & Appetizers,

This easy dip has creamy baked potato right inside. It combines all the delicious flavors of a loaded baked potato with the creaminess of your favorite chip dip. This unique appetizer will be the first to disappear! Make a lot!

Recipe by Marye at Restless Chipotle

  • Prep Time

  • Cook Time

  • 8

    Servings

Ingredients

  • 8oz. Cream cheese
  • 1 1/2 Cups of buttermilk
  • 1 Cup of water
  • 2/3 + 1/4 Cups of Idaho Spuds Supreme Baked potato flakes
  • 1 Cup sour cream
  • 5 Slices bacon, cooked and crumbled, 1 Tbsp. bacon grease reserved
  • 1/4 Cup chopped barbecue brisket or cooked, seasoned taco meat
  • 1/2 Cup grated cheddar or pepper jack cheese, divided use

Toppings

  • Chopped purple onion
  • Chopped green onion
  • Chopped bell peppers
  • Chopped jalapeno
  • Sliced jalapeno
  • Chopped cilantro or parsley

Prep

 

  • Preheat oven to 350ºF.
  • Heat cream cheese in a large, microwave safe dish until soft.
  • Whisk in the buttermilk and water.
  • Return to the microwave and heat until the mixture starts to boil, about 3 minutes.
  • Add the 2/3 Cup Idaho Spuds Supreme Baked Potato flakes and stir until smooth.
  • Add the sour cream, bacon, reserved bacon grease, brisket, and 1/3 Cup of the grated cheese.
  • Stir until well blended. Mixture should be the consistency of cream – you can add a little more water or some milk if needed.
  • Spoon into a small, greased casserole dish.
  • Mix remaining cheese and remaining potato flakes.
  • Sprinkle over top of the dip.
  • Bake for 15 minutes or until heated through.
  • Remove from the oven and spoon on the toppings as desired.
  • Serve with toasted baguette slices, crackers, pretzels, or whatever you like!