Loaded Baked Potato Dip
Ingredients
The 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
ground black pepper
-
¾
cup
freshly grated sharp cheddar cheese
-
3
tablespoons
chopped fresh chives, divided
For serving
-
to taste
kettle-style potato chips
Instructions
- Cook the bacon and dice it into small pieces once cool.
- Prick the potato with a fork and microwave until soft, then let it cool.
- Scoop the insides of the potato into a bowl and mash until smooth.
- Mix in Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper.
- Add cheddar, 2 tablespoons of chives, and most of the bacon, then stir to combine.
- Transfer to a serving bowl and top with remaining bacon and chives.
- Serve warm with potato chips.
Nutrition Facts (estimated)
Servings
6
Calories
321
Total fat
24g
Total carbohydrates
12g
Total protein
14g
Sodium
20mg
Cholesterol
54mg
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