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.

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Potatoes, red and green bell peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for breakfast, lunch, or dinner.

Breakfast Potatoes Skillet

I love having potatoes with breakfast in the morning. Well, technically, I would enjoy having potatoes with most of my meals. Potatoes, peppers, and onions add up to a terrific meal that comes together quickly any time of day.

By taking the time to prep them in advance, I simply heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch, or tossed into scrambled eggs for a hearty breakfast.

Breakfast Potatoes with Peppers and Onions

I get why some people don’t like to pre-chop their potatoes because they discolor and turn brown. For breakfast potatoes, I typically dice them the night before and store them in the refrigerator submerged in water.

Wondering how to make crispy breakfast potatoes? In the morning, drain the water and pat the diced potatoes to dry. Drying the potatoes well is the key to getting the best crispy potato edges.

The peppers and onions can be chopped and just stored in containers or in simple zip-close bags until you’re ready to cook them.

Potatoes with Peppers and Onions

You’ll need just a few ingredients to make this recipe.

• olive oil
• yellow onion
• potatoes
• bell pepper
• kosher salt 
• freshly ground black pepper

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Roasted sweet potatoes and Brussels sprouts are pure awesomeness from start to finish. Adding salty bacon and a splash of vinegar makes this one heck of a fantastic side dish.

I served these Brussel sprouts and sweet potatoes with balsamic glazed meatloaf (a family favorite!) and this easy creamed corn. The whole family loved this meal!

If I’m lucky enough to have any of this recipe remaining after a meal, I very happily call it my lunch the following day.

I’m always in favor of using as much fresh produce as possible for pretty much every meal. Sweet potatoes are a favorite with my family and we use them in as many recipes as possible.

Roasted sweet potatoes are my middle son’s favorite potatoes. I frequently use sweet potatoes in breakfast skillets. Topped with an egg, that’s a savory breakfast that always makes me smile.

Last but not least, these Vanilla Bean Whipped Sweet Potatoes have been Sean’s favorite Thanksgiving dish ever since we were dating. (With no added sugars and just the sweetness of the potatoes, Sean chooses a second serving of these potatoes over dessert most of the time.)

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Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

Cranberry Chutney

I am a HUGE fan of cranberries that is clear. But what I love is creating recipes that celebrate the tartness of the cranberries and don’t just overpower it with sugar.

There are so many ways to create that balance and this chutney does that beautifully with a combination of sugars from other fruits, spices, heat from red pepper flakes, acid, and a deeper sweet note that comes from brown sugar, not white.

I know it is a bit of a stretch to say this will replace your cranberry sauce. But give it a chance it just might. The delicious scents that come from putting everything in the pan and just letting it simmer might be even better than eating it.

Apple Cranberry Chutney

I am always curious to know how others serve cranberry chutney. Do you serve it hot or cold? It is a very important question and some have strong opinions about it. I am team it depends, just hold the canned cranberry sauce though.

If I am serving it to go on a warm savory item like pork chops, ham, or a turkey, I like to warm it up. It doesn’t make sense to put a super cold item on top of something that is best enjoyed hot.

So if I make the apple cranberry chutney the day before I plan to serve it, I reheat it on low in a saucepan. It doesn’t need to be brought to a boil or anything, just a low simmer is perfect. If I am going to serve it cold, I set it out for about an hour before serving, just enough to take the refrigerator chill off of it.

There are countless ways to serve cranberry chutney! You can use it in dips or on a sandwich. Top a crostini or spoon it on top of a puff pastry baked brie.

The options are endless for the sw

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing are combined to create a fantastic Spinach Apple Salad.

I made this salad three times within a month the first time I made it. And in the years since then, this salad has made frequent appearances in my home.

Spinach Apple Salad

The Honey Cider Dressing is wonderfully tangy and sweet and the combination of those flavors with the rest of the Spinach Apple Salad immediately made this one of my all-time favorite salads.

And that says something because this parsley salad with oranges and the apple walnut salad with blueberries are big favorites too. There’s just something unforgettable about a fresh salad filled with fruits and tossed in a tangy sweet dressing.

I was determined to serve this with my Thanksgiving dinner a few years ago. So, I played with several different ways to make the salad in advance and still keep the apples fresh.

(Like most people I know, making as many of the Thanksgiving dishes as possible in advance keeps me the happiest!)

Everything I tried initially, changed the flavor of the salad too much. Fortunately, apple cider vinegar did the trick and after 36 hours in the fridge, the salad still had apples that were crisp, white, and tasting like fresh apples.

Honey Apple Cider Vine