This recipe really hits the spot. When I want to cut down on the carbs I’ll swap out the chips for cucumber slices. Trust me, it tastes so good and you get that crunch to go along with it! However, if you are wanting those heavenly tater chips then I recommend using the Lays brand because they are amazing and don’t use anything in their recipe other than potatoes, salt, and oil.
Check out what my pal, Erin, from the Making Memories With My Kids blog has to say about this recipe:
When you hear “loaded baked potato” what do you think of? A big baked potato smothered in sour cream, cheese and bacon, right? Sure, because isn’t that what a loaded baked potato is? They are delicious and I could probably eat them everyday but it’s summertime now. I don’t want to cook potatoes in my oven for hours and heat up my house. So how about a cold version of a loaded baked potato? And to make it even better? It involves potato chips.
My favorite snack is chips and dips. Yum!
Ingredients
16 ounces Daisy sour cream
1 (12-ounce) package Black Label bacon, cooked and finely chopped
8 ounces (about 2 cups) Kraft sharp cheddar cheese, shredded
2 green onions, thinly sliced
Instructions
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped green onions.
Serve with your favorite potato chips or pretzel crisps.
Dip can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 30 minutes before serving if it has been refrigerated for longer than an hour.
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Quick Tip: Serve this dip with your fave potato chips.
Thank you to Making Memories With Your Kids for this great recipe.