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Baked Potato Dip: Loaded BBQ Pit Style
A creamy, versatile dip with all the flavor of your favorite loaded baked potato. Creamy, cheesy, and steaming hot – this dip disappears in seconds! It’s super quick to make but needs to be served right after it’s made.
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
½ cups (about 8 servings)
Calories
Author
Marye Audet-White
Ingredients
8
oz
of
cream
cheese
1 ½
cups
of buttermilk
1
cup
of water
⅔
cups
+ ¼ of Idaho Spuds Supreme Baked potato flakes
1
cup
sour
cream
5
slices
of bacon
cooked and crumbled, 1 tablespoon bacon grease reserved
¼
cup
chopped barbecue brisket or cooked
seasoned taco meat
½
cup
of grated cheddar or pepper jack cheese
divided use.
Toppings:
Chopped purple onion
Chopped green onion
Chopped Bell peppers
Chopped Jalapeno
Sliced Jalapeno
Chopped cilantro or parsley
Instructions
Preheat the oven to 350F.
Heat the
cream
cheese in a large, microwave safe dish until soft.
Whisk in the buttermilk and water.
Return to the microwave and heat until the mixture starts to
boil
, about 3 minutes.
Remove from microwave.
Add the ⅔ cup Idaho Spuds Supreme Baked Potato Flakes and stir until smooth.
Add the sour
cream
, bacon, reserved bacon grease, brisket, and ⅓ cup of the grated cheese.
Stir until
well blended
. Mixture should be the consistency of
cream
– you can add a little more water or some milk if needed.
Spoon into a small, greased casserole dish.
Mix remaining cheese and remaining potato flakes.
Sprinkle over the top of the dip.
Bake for 15 minutes or until heated through.
Remove from the oven and spoon on the toppings as desired.
Serve with toasted baguette slices, crackers, pretzels, or whatever you like