Restaurants›Grace's›Baked Potato Dip Recipe

Baked Potato Dip Recipe

Inspired by Grace's
Time1h 30m
Serves6

Tastes just like a stuffed baked potato with melted cheese, bacon, and chives, served with house-fried chips

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Ingredients

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Dip

House-Fried Chips (for serving)

Garnish

Method

Dip

1

Bake potatoes

Preheat oven to 400°F (200°C). Scrub the 2 medium russet potatoes, pat dry, and pierce several times with a fork. Rub with 1 tbsp butter and a pinch of salt. Place on a baking sheet and bake until very tender, 45–60 minutes depending on size. Allow to cool slightly until you can handle them safely.

2

Prepare bacon

While potatoes bake, cook 6 bacon slices until crisp (pan-fry, oven-bake at 400°F on a rack, or air-fry). Drain on paper towels and crumble. Reserve about 2 slices' worth for garnish; the rest will go into the dip.

3

Scoop and mix potato

When potatoes are cool enough to handle, halve lengthwise and scoop the flesh into a bowl, leaving the skins mostly intact if you plan to use halves as serving vessels (optional). Mash the potato flesh with 1 tbsp softened butter until smooth but still slightly textured.

4

Combine base ingredients

Add 4 oz softened cream cheese, 1 cup sour cream, and 1/4 cup mayonnaise to the mashed potato. Stir until smooth and homogenous.

5

Flavor and cheese

Fold in 1 cup of shredded cheddar, the crumbled bacon (reserve the garnish portion), 3 tbsp sliced scallions, 1 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp hot sauce (optional), and 1/2 tsp lemon juice (optional). Taste and adjust seasoning.

6

Assemble and bake

Transfer the mixture to an ovenproof shallow baking dish (about 1.5–2 quart) and smooth the top. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the top. Bake at 375°F (190°C) until bubbly and cheese is melted and lightly golden, about 15–20 minutes. If you want a browned top, broil for 1–2 minutes, watching closely.

7

Finish

Remove from oven and top with the reserved bacon crumbles, 2 tbsp thinly sliced chives/scallions, and 1/4 cup extra shredded cheddar. Serve hot with house-fried chips.

House-Fried Chips

8

Prepare potatoes

Using a mandoline or sharp knife, slice the 2 potatoes very thinly (about 1/16 inch / 1.5 mm). Rinse the slices in cold water to remove excess starch, then drain and pat very dry on clean kitchen towels or paper towels.

9

Heat oil

In a heavy pot or deep skillet, heat about 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a single slice — it should sizzle immediately but not burn.

10

Fry in batches

Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–4 minutes per batch depending on thickness. Use a slotted spoon to transfer to a paper-towel-lined tray. Sprinkle lightly with fine sea salt and a pinch of smoked paprika while still hot.

11

Keep warm and serve

If making ahead, keep chips in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay crisp. Serve alongside the hot baked potato dip.

Garnish

12

Immediately before serving, sprinkle the dip with the reserved bacon crumbles, extra shredded cheddar, and thinly sliced chives or scallions. Serve hot with house-fried chips and optionally provide crackers or sliced bread.