LOADED BAKED POTATO DIP RECIPES
LOADED BAKED POTATO DIP RECIPE: HOW TO MAKE IT
I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They’re ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. —Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 10 servings (2-1/2 cups).
Number Of Ingredients 6
Steps:
- In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.
Nutrition Facts : Calories 149 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 4g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 11g protein.
LOADED BAKED POTATO SOUP RECIPE | ALLRECIPES
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Potato Soup
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, CarbohydrateContent 50 g, CholesterolContent 93.2 mg, FatContent 29.6 g, FiberContent 4.2 g, ProteinContent 22.5 g, SaturatedFatContent 17.2 g, SodiumContent 817.3 mg, SugarContent 11.6 g
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Calories 315 calories per serving
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