Creamy, buttery, cheesy potatoes with bacon are combined in this Loaded Baked Potato Dip to create a snack that is a guaranteed win for your football party. Everyone knows that potatoes and sour cream go together like football and snacks.
And we all know, the better your snacks, the better your team’s chance of winning, right?
My family is all about dippable foods and when I had the idea of a cheesy potato dip for potato chips? I was all over that. It should come as no surprise that my family absolutely loved this recipe and it’s become a much-loved favorite in our house.
Baked Potato Dip
To make this baked potato dip recipe, first, bake the potatoes. Then slice them in half, hollow out the centers and combine that fluffy baked potato with sour cream, butter, and cheese.
The filling is my favorite part of classic twice-baked potatoes and that was the inspiration for this Twice Baked Potato Dip.
Served with sturdy potato chips or eaten with a spoon, this is the mashed potato dish of my dreams.
Loaded Potato Dip
Potatoes + Potatoes + all the delicious dairy + bacon?! What’s not to love about this combination?
Perfect for game day or pretty much any other occasion, this loaded potato dip is going to be the big favorite for your next event. Judging by how quickly this disappears when I make it, I can pretty much guarantee it.
Even if your team misses the Hail Mary pass, these potatoes will ensure your party is a winner.
I don’t know why I haven’t posted this recipe sooner, but I can’t stop making and eating these pickled red onions…bring on all the tacos!
Pickled red onions are tangy and sweet, and they add a little extra crunch to whatever you put them on. I’m obsessed with them! I absolutely love them on tacos and pretty much all Mexican recipes. They are also phenomenal on sandwiches or burgers or in a salad. Essentially, I just keep them on hand all the time now.
They have a long shelf life and just get better with age. All you need is 6 simple ingredients!
Ingredients for Picked Red Onions
Here are the 6 simple ingredients you will need to make pickled onions:
- Red Onion – thinly sliced, you could use any type of onion you want if you aren’t a red fan
- Apple Cider Vinegar and Red Wine Vinegar – I love the combination of these two vinegars, they are sweet and a little more mild
- Sugar – balances the tartness and acidity of the vinegars
- Kosher Salt – adds flavor and enhances all the flavors
- Water – using warm water helps dissolve the sugar and salt
The measurement for all the ingredients can be found in the recipe card down below. The recipe can be saved or printed there as well.
Variations for Pickled Onions
I’m all about not changing things up if it’s delicious, but this recipe is super flexible and can be easily adjusted to fit your desires. Here are a few ideas:
- Spicy – add slices of jalapeno or a dash or red pepper flakes
- Garlicky – add a clove or two of fresh garlic that has been thinly sliced
- Peppery – add whole peppercorns
- Herby – add a sprig of fresh thyme or rosemary or whatever herb(s) you love
You can also use other types of onions or vinegar. Play around with this recipe and find variation is your favorite!
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Irresistible snack alert!!! I don’t even know how this happened or what to tell you other than, I smoked cheezits and then I ate them all.
Ok, I didn’t eat them all but for someone who isn’t really into rando snacks like this, it’s a pretty big deal that I couldn’t keep my grubby little hands out of them.
We had some of our best friends over one night for dinner and swimming and afterwards ended up in the backyard roasting marshmallows and chatting away until the stars came out. If you’ve snagged a copy of our cookbook, Raised in the Kitchen you know what this is called, Sobremesa and it’s honestly my favorite part of the entire book. I’ll let you read all about it yourselves, but man, it was suuuuch a good night.
And then Steve mentioned that his friend had smoked cheezits and I became obsessed. I lasted 4 days before curiosity got the best of me and I went for it. I decided to not google any recipes but to just wing it on my own and I am pretty dang sure that’s why it turned out awesome, it was pure inspiration.
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Welcome to the weekend, my friends! It was a non-stop week of cooking and photographing new recipes over here and I’m ready for a weekend with my feet up on the couch. Rebecca and Lynne were here working with me and we ate some seriously delicious food all week long. I’m looking forward to sharing it all with you!
ON THE BLOG this week: Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole. I made it a few weeks ago and it was such a hit, it’s already been made three times since then.
When you pull this cheesy and delicious ham potato broccoli casserole hot and steaming from the oven everyone will be clamoring for a bite.
This Strawberry Blueberry Banana Smoothie brings summertime straight to your glass – even in the middle of winter. Sweet and creamy, this good-for-you smoothie is an easy way to start your day or refuel in the afternoon.
Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni?
Roasted vegetables dipped in Bang Bang Sauce, dare I say it, are better than vegetables with homemade ranch dip. I didn’t think that was possible but it IS! (And yes, this homemade ranch really is incredible.)
After eating parmesan-roasted carrots you will not want to make them any other way. Bite-sized and toasty perfect, you can’t eat just one!
Fluffy, buttery, sweet pancakes filled with bursting juicy berries are possible with minimal effort. Enough pancakes for the whole family can be cooked all at once on a single sheet pan!
Homemade salted caramel sauce is ridiculously decadent and delicious. This sweet sauce makes a terrific addition to countless desserts, like this amazing chocolate cake with salted caramel frosting.
What I’m CRAVING: Have you ever had a Profiterole?? They are Read more
The best ever gluten free chocolate cake is a rich chocolate cake that is fluffy and light with a perfect crumb; this cake almost melts in your mouth. You would NEVER guess that this is a gluten-free cake.
Almost as exciting as the delicious richness of the cake is the fact that this is a very simple, one-bowl cake that comes together in just a few minutes time.
Gluten Free Chocolate Cake
This gluten free chocolate cake recipe works beautifully as cupcakes as well for birthday parties and other get togethers. Paired with Salted Caramel Frosting, this cake was a massive hit at my son’s birthday party the first time I made it.
However, if you’d like to avoid chocolate crumbs tracked through the house, or if you’re looking for a white cake, (live and learn through my mistakes, mamas to young kids) I’m beyond thrilled to tell you that this recipe is truly The Best Gluten Free White Cake you’ll ever make. Truth told, it’s the best white cake I’ve ever tasted, gluten-free or not.
The sour cream and olive oil in this Gluten Free Chocolate Cake keeps it incredibly moist. I’ve successfully used light flavored olive oil in almost all of my baked goods for the past few years.
There isn’t a hint of olive oil flavor in the finished products. Be sure to use a light oil and NOT an extra virgin oil.
Picture me jumping up and down with glee over how perfectly this cake turned out. I tried a few different variations before this one turned out perfectly. I’ve made this cake over a dozen times now.
Best Chocolate Gluten Free Cake Recipe
Kitchen Tip: I use this sheet pan, this cake pan, or this cupcake pan to make this recipe.
- ⅓ cup potato starch
- ⅓ cup sorghum flour
- ⅓ cup brown rice flour
- 1¼ cup sugar
- ⅓ cup, plus 2 tablespoons cocoa powder, preferably dutch process
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
- ½ cup light flavored olive oil