Idaho Baked Potato Dip Recipes

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BAKED POTATO DIP

All of your favorite baked potato toppings in a chip dip. I don't always follow the amounts exactly, and adjust to my current cravings (more bacon, etc.).

Provided by Ms B.

Categories     High In...

Time 1h5m

Yield 32 serving(s)

Number Of Ingredients 4



Baked Potato Dip image

Steps:

  • In a medium sized bowl, combine all ingredients.
  • Mix well.
  • Refrigerate at least one hour.
  • Serve with potato chips.
  • (Thick or ruffled chips stand up to this dip better.).

Nutrition Facts : Calories 106.6, Fat 9.9, SaturatedFat 5.8, Cholesterol 22.5, Sodium 83.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 3.1

2 (16 ounce) containers sour cream
4 -5 slices bacon, cooked crisply and crumbled
2 cups finely shredded cheddar cheese
1 bunch green onion, finely chopped

LOADED BAKED POTATO DIP

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

Time 10m

Yield 10 servings (2-1/2 cups).

Number Of Ingredients 6



Loaded Baked Potato Dip image

Steps:

  • In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.

2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries

BASIC HASSELBACK IDAHO® POTATOES

For just a little more effort than a plain baked potato, you can make these showy Hasselback potatoes. They are easy to make and encompass two favorite potato textures - edges that are crispy like your favorite French fries with a creamy center reminiscent of mashed. These basic Hasselback potatoes will make you look like a cooking whiz and using Idaho® Potatoes will prove that you clearly have discerning taste!

Provided by Idaho® Potatoes

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 8



Basic Hasselback Idaho® Potatoes image

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
  • Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
  • Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
  • Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82 mg

4 large Idaho® Russet Potatoes
lemon juice
4 tablespoons butter or oil
fresh rosemary
1 large clove garlic, sliced
salt
pepper
fresh parsley, chopped, for garnish

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