Loaded Potato Skin Dip

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  • Makes: 38 servings
  • Serving Size: 2 tablespoons dip
  • Makes: 4 3/4 cups dip
  • Prep: 30 mins
  • Slow Cook: 2 hrs (low)

Loaded Potato Skin Dip

Directions

  1. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 15 to 20 minutes or until tender; drain.
  2. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble bacon; reserve 1 tablespoon of the bacon for topping.
  3. In a medium bowl combine the next five ingredients (through garlic salt). Stir in the remaining bacon and 3/4 cup of the cheddar cheese. Mash potatoes; stir into cheese mixture. Transfer to a 1 1/2- or 2-quart slow cooker.
  4. Cover and cook on low about 2 hours or until a thermometer registers 160 degrees F. Sprinkle with the remaining 1/4 cup cheddar cheese and the reserved bacon. Serve immediately or keep warm, covered, on warm or low up to 2 hours. Serve with dippers.

From the Test Kitchen

Bacon, Blue Cheese, and Potato Dip:

Prepare as directed, except substitute 1 cup crumbled blue cheese (4 ounces) for the cheddar cheese. Serve with barbecue-flavor potato chips or celery sticks.

NA per 2 tablespoons dip: NEED

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Nutrition Facts (Loaded Potato Skin Dip)

  • Per serving:
  • 56 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 103 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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