Twice Baked Potato Dip
A perfect appetizer for any occasion. The perfect dunk using ruffles potato chips.
Equipment
- 9 x 13 baking dish
Ingredients
- 4 large russet potatoes
- 7 pcs bacon, cooked and crumbled, DIVIDED
- 4 green onions, sliced small, DIVIDED
- 1 1/2 cups shredded cheese, DIVIDED
- 3/4 - 1 cup sour cream
- 1/2 cup butter, room temperature
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 - 1 cup mayonnaise
- 1 bag Ruffles potato chips, for serving
Instructions
Baking Potatoes
- Wash and dry potatoes. Place on a parchment lined sheet pan. Poke 3-4 holes on front and back side of potatoes using a fork. Place in preheated 400 degree oven for 50-60 minutes or until potatoes are soft on the inside. Remove from oven and allow to rest 10 minutes. Slice potatoes in half lengthwise. Scoop out all of the potato and place into a large bowl.
Cooking Bacon
- Line bacon on a deep sheet pan, place in oven with potatoes and cook 15-20 minutes until desired texture and crispness is met. Pull bacon out and place on a paper towel lined plate to absorb any excess grease. Crumble or cut cooked bacon into small pieces. Add 1/2 of the cooked bacon into large bowl with cooked potatoes.
- Lower oven temperature to 350 degrees.
- Add sour cream, butter, 1/2 of the green onions, 1 cup shredded cheese, salt, pepper, and garlic powder. Mix well using a potato masher or an electric hand mixer.
- Stir in 1 cup mayonnaise.
- Spread mixture into a 9 x 13 baking dish. Sprinkle the rest of the cooked bacon, cheese, and green onions all over the potato mixture. Bake in preheated oven for 30 minutes.
- Serve with Ruffles potato chips to dip with. Enjoy.