Loaded Potato Skin Dip Recipe

Name: Loaded Potato Skin Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips bacon; 2/3 cup plus 1 tablespoon olive oil; 8 cloves garlic, smashed; 3 to 4 Yukon gold potatoes (about 1 pound); Kosher salt and freshly ground black pepper; 1 tablespoon white wine vinegar; 2 scallions, thinly sliced; 1/4 cup sour cream; Potato chips, for dipping; Assorted vegetables such as bell pepper strips and celery sticks, for dipping; Copyright 2012 Television Food Network, G.P. All rights reserved.

Servings: persons

2 strips bacon
2/3 cup plus 1 tablespoon olive oil
8 cloves garlic, smashed
3 to 4 Yukon gold potatoes (about 1 pound)
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
2 scallions, thinly sliced
1/4 cup sour cream
Potato chips, for dipping
Assorted vegetables such as bell pepper strips and celery sticks, for dipping
Copyright 2012 Television Food Network, G.P. All rights reserved.

1
Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes.
2
Transfer the bacon to paper towels to drain.
3
Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings.
4
Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes.
5
Remove from the heat and set aside to cool.
6
Meanwhile, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be).
7
Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil.
8
Spread in an even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes.
9
Cut the peeled potatoes into 1-inch chunks and put in a saucepan.
10
Cover with cold water by about 2 inches and add a generous pinch of salt.
11
Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
12
Drain and allow to cool slightly.
13
Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
14
Pour the oil and garlic mixture into the bowl of a food processor and puree.
15
Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey.
16
Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable.
17
Season with additional salt and pepper.
18
Transfer the dip to a shallow serving bowl.
19
Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions.
20
Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 strips bacon, 2/3 cup plus 1 tablespoon olive oil, 8 cloves garlic, smashed, 3 to 4 Yukon gold potatoes (about 1 pound), and more.

Yes, Loaded Potato Skin Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Loaded Potato Skin Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions