This Loaded Baked Potato Dip has been my party-late-night and game-day secret for years. I discovered this combination during a neighborhood potluck where everyone complained that store-bought dips were either too heavy or flat in flavor. By folding fluffy cooked potato into tangy Greek yogurt and reduced-fat sour cream, then folding in sharp cheddar and crisp bacon, the dip somehow hits every comfort-note of a classic loaded potato without weighing you down. It became an instant favorite: crunchy chips disappear, friends ask for the recipe, and leftovers are a midnight joy.

What makes this spread special is the contrast of textures and flavors — the creamy, slightly tangy base tempered by the sharpness of cheddar and salty crunch of bacon, finished with a bright pop from fresh chives. The potato keeps the dip substantial and silky, while Greek yogurt adds protein and tang so the mixture never feels cloying. I first refined the proportions on a lazy Sunday when I wanted something indulgent but not overwhelming, and now I prepare it whenever I want an easy win with minimal fuss and maximum smiles.

Ingredients

• Russet potato (1 large): Choose a firm, dry russet for the fluffiest texture when scooped. Russets have a mealy crumb that blends smoothly with the dairy and gives body to the dip.
• Thick-cut bacon (8 ounces cooked): Thick-cut offers the best texture contrast. Cook until crisp, then drain and dice. If short on time, use store-bought crisp bacon pieces but crisp them up briefly in a skillet for better texture.
• Plain nonfat Greek yogurt (8 ounces): Adds tang and a protein boost while keeping the mixture lighter. Full-fat Greek yogurt will make it richer if you prefer.
• Reduced-fat sour cream (8 ounces): Provides creaminess and tang; you can substitute full-fat sour cream for a decadently smooth result.
• Garlic powder (1 teaspoon): Delivers a gentle, even garlic note without the bite of raw garlic.
• Onion powder (1 teaspoon): Enhances savory depth — instant flavor without adding moisture.
• Kosher salt (3/4 teaspoon) and ground black pepper (1/2 teaspoon): Season to taste; bacon and cheddar add salt, so start modest and adjust after mixing.
• Freshly grated sharp cheddar (3/4 cup): Use a good-quality sharp cheddar — it melts into the dip and gives unmistakable cheesiness.
• Fresh chives (3 tablespoons, chopped, divided): Reserve a little for garnish; chives add color and a subtle oniony lift.
• For serving: Kettle-style potato chips are ideal for scooping and add more potato-crisp synergy, though sturdy crackers or raw vegetables work as well.

Instructions

Cook the bacon: Cook 8 ounces of thick-cut bacon until crisp using your preferred method: oven-baked at 400 degrees F for 15 to 20 minutes on a rimmed sheet, skillet-fried over medium heat until evenly crisp, or baked on a rack for extra drainage. Once cool, dice into small pieces and reserve about 2 tablespoons for topping. Drain on paper towels to remove excess grease. Prepare the potato: Prick the russet potato all over with a fork to release steam during cooking. Place it on a microwave-safe plate and microwave on high for 6 to 10 minutes, rotating once if your microwave is uneven, until a paring knife slides in easily and the potato feels soft throughout. Let cool slightly so you can handle it safely. Scoop and mash: Slice the cooked potato in half and carefully scoop the flesh into a mixing bowl. Discard the skins. With a fork, mash the potato until smooth — the goal is a silky base without large lumps. If you prefer a creamier texture, pass the warm potato through a ricer before mixing. Combine the base: To the mashed potato add 8 ounces Greek yogurt and 8 ounces reduced-fat sour cream. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Fold together until smooth and fully incorporated. Taste and adjust seasoning; the potato cushions salt so you may want slightly more than expected. Finish and serve: Stir in 3/4 cup freshly grated sharp cheddar, 2 tablespoons chopped chives, and most of the diced bacon — hold back 2 tablespoons of bacon and chives for garnish. Transfer the mixture to a serving bowl. Sprinkle the remaining bacon and chives on top. Serve warm or at room temperature with kettle-style potato chips. For a hot version, place the assembled dip in a 350 degrees F oven for 10 minutes until the cheese melts and the edges bubble.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain texture, press a piece of plastic wrap directly onto the surface to limit oxidization and moisture loss. If you plan to reheat, transfer to an oven-safe dish, cover loosely with foil and warm at 325 degrees F until heated through, about 10 to 15 minutes; remove foil and broil briefly if you want a bubbly, golden top. Avoid freezing the finished dip because the dairy-based components can separate and become grainy when thawed.

Ingredient Substitutions

If you want a richer profile, use full-fat Greek yogurt and full-fat sour cream in a 1:1 swap. For a lighter option, replace the sour cream with an equal amount of additional nonfat Greek yogurt. To make it vegetarian, omit the bacon and add smoked paprika and toasted sunflower seeds or chopped roasted mushrooms for savory bite. For a gluten-friendly scoop, serve the dip with gluten-free chips or vegetable sticks; the dip itself is gluten-free aside from the chosen dippers.

Serving Suggestions

Present the dip in a shallow bowl with a ring of kettle-style potato chips around it for dramatic appeal. Garnish with extra chopped chives and a final sprinkle of cheddar for color. It pairs beautifully with crisp pickles or a simple green salad to cut the richness. For a buffet, pair with an assortment: sturdy chips, toasted baguette slices, celery sticks, carrot sticks and mini bell pepper halves for variety and color.

Cultural Background

The concept draws directly from the American comfort-food tradition of the loaded baked potato, a classic diner and backyard staple. Toppings like cheddar, bacon, chives and sour cream have been paired with baked potatoes for generations, and transforming those elements into a communal dip is a modern twist that preserves the original flavors while making them party-friendly. This adaptation plays on the familiar nostalgia of a baked potato while streamlining preparation for social dining.

Seasonal Adaptations

In winter, serve the dip warm with roasted root vegetable dippers for a cozy feel. In summer swap chives for thinly sliced green onions and add a handful of charred corn for sweetness and texture. For holiday seasons, add a touch of smoked paprika or swap regular cheddar for smoked gouda to create a more festive, smoky profile that pairs nicely with hearty crackers and sliced apples.

Meal Prep Tips

To prep ahead, cook and cool the potato and bacon separately. Store them in airtight containers in the refrigerator for up to two days. When ready to assemble, mash the potato warm, fold in the yogurt and sour cream, then stir in bacon and cheese. This keeps active assembly time to under 10 minutes and ensures the blended flavors remain bright. Portion into small containers for single-serve snacks that reheat well in the microwave for 20 to 30 seconds.

Making this dish is as much about the shared experience as it is the flavor — a simple bowl that draws people in, sparks conversation, and somehow makes every gathering feel a little more like home. Try it once and you’ll find yourself reaching for it again and again.