Tailgate Time! Loaded Baked Potato Dip & Homemade Chips

Loaded Baked Potato Dip
Photo courtesy: The Kitchn

It's football season! Whether you're at a tailgate, attending a football party or hosting a pigskin shindig of your own, good grub is mandatory. So what to make/bring/serve? If your football party is anything like Bryan's and mine, there's no shortage of beer or hungry fans. That's where this loaded baked potato dip comes in. It's hearty, tangy and savory all at the same time, filled with a mix of cheeses, chives and Worcestershire sauce. Not to mention, it's studded with bacon. Need I say more?

If you want to get fancy, dedicate an extra hour to homemade potato chips (recipe below). Unlike thin, store-bought chips, these baked beauties stand up to the dip. No broken chips here! Your guests will thank you and your tailgate contribution will be a hit. Now all you need is for your favorite team to win!

Loaded Baked Potato Dip with Homemade Chips
Makes: 2 cups dip, chips for 4 to 6
Adapted from The Kitchn

For the chips:

1 pound small white or gold potatoes

  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
Freshly ground black pepper, to taste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)

For the dip:

  • 8 ounces (1 cup) sour cream (light is fine)

  • 4 ounces cream cheese, at room temperature

  • 8 ounces (about 2 cups) grated sharp cheddar cheese

  • 8 slices bacon, cooked and crumbled

  • 1/4 cup snipped chives, plus additional for garnish
1 tablespoon powdered ranch seasoning mix

  • 1/4 teaspoon Worcestershire sauce

For the chips: Preheat oven to 450°F, and prepare a large bowl of iced water. Slice the potatoes 1/4" thick. Submerge the slices in the cold water and soak for 30 minutes. Drain, rinse, and thoroughly pat dry. Toss the potatoes with canola oil, salt, pepper and cumin. If you want a kick, add 1/4 teaspoon cayenne pepper. Arrange slices in single layers on two parchment-lined baking sheets. Bake for 10 minutes, flip potatoes. Cook for another 10 minutes and flip again. Continue baking until chips are very crisp and light golden brown, approximately 8 minutes, watching carefully to make sure they don't burn. (Note: The chips can be baked up to 2 hours in advance and set aside at room temperature. Reheat at 425°F just before serving. If serving a crowd, double this recipe, cooking in two separate batches.)

For the dip: Combine the sour cream, cream cheese, and cheddar and stir until thoroughly mixed. Fold in the bacon, chives, ranch dressing, and Worcestershire sauce. Chill for a minimum of two hours or overnight. Bring to room temperature before serving. Serve with homemade chips or the thickest-cut store bought potato chips you can find.

1 comment:

  1. I am all over homemade potato chips, they are so much better than bagged ones. This dip is heaven, it's going on the menu for the next football party!


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