Baked Mashed Potato Dip


Preparation info

  • Servings:


    ( 8 × 8 inch baking dish)
    • Difficulty


    • Ready in

      45 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Warning: This is not a diet recipe.

This is one of those recipes that you make for a lazy Sunday watching football with friends. While the recipe itself is pretty simple, you could top this dip with almost anything that you could put on a baked potato (see Eighteen Baked Potato Toppings for some good ideas).


  • 5 baked potatoes
  • ½ pound bacon (optional)
  • 1 cup heavy cream or milk
  • 8 ounces cream cheese
  • 6 scallions, minced and separated (whites and greens)
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne pepper (optional)
  • Salt and pepper
  • Butter (for baking dish)
  • 1 cup grated cheddar cheese
  • Tortilla or pita chips, for serving


    1. Preheat oven to 350°F.
    2. Slice potatoes in half and scoop out flesh. Get as much of the flesh as you can.
    3. Add potatoes to a microwave-safe dish, cover, and microwave on high for 2 minutes to warm them up. They will blend better when they are hot.
    4. If you’re using bacon, cook it in a large skillet over medium heat until crispy. Let the bacon cool on a few paper towels and then crumble into bits. Set aside.
    5. Add potatoes to a large bowl and mix with cream (or milk) and cream cheese. Use a hand mixer to whip potatoes until they are very smooth.
    6. Add the scallions (whites only), garlic, and cayenne pepper to the mashed potatoes and mix until smooth and creamy. Taste potatoes and season with salt and pepper.
    7. Butter an 8 × 8-inch baking dish and pour in the mashed potato mixture. Cover with grated cheese and top with diced cooked bacon. Bake for 30 minutes.
    8. Garnish dish with scallion greens and serve with pita or tortilla chips.