Super Bowl Loaded Baked Potato

My brother's Super Bowl parties became legendary in our neighborhood, but honestly, most people were just there for this dip. The year I discovered the secret was letting it sit overnight, something magical happened. The next day, I walked in to find three people hovering over the bowl with spoons.

Last February, my neighbor texted me at 9 AM asking for the recipe because her husband wouldn't stop talking about it. I told her the real trick is frying your own bacon instead of buying the pre-crumbled stuff, but she learned that lesson the hard way when she tried to cut corners.

Ingredients

• 1 1/2 cups sour cream: Full fat is non negotiable here because it carries all those other bold flavors
• 1 cup cream cheese, softened: Leave it out for an hour so it blends without leaving tiny lumps
• 1 cup shredded sharp cheddar cheese: Shred it yourself from a block for better melting and honestly, better flavor
• 6 slices bacon, cooked until crisp and crumbled: Bake it in the oven on a rack so every piece gets evenly crispy without all that greasy mess
• 1/2 cup chopped green onions: Use both the white and green parts because they bring different kinds of sharpness
• 2 tablespoons chopped fresh chives: These add a delicate onion flavor that dried chives just can't replicate
• 1/2 teaspoon garlic powder: Sprinkle this in gradually and taste as you go
• 1/2 teaspoon onion powder: This deepens the overall savory background without being obvious
• 1/4 teaspoon smoked paprika: Just enough to give it that subtle smoky undertone
• Salt and black pepper: Start with less than you think, especially if your bacon is on the salty side

Instructions

Mix your base:

Beat together the sour cream and softened cream cheese until absolutely smooth, taking your time to prevent those tiny white lumps that ruin the texture.

Add the good stuff:

Fold in the cheddar, bacon, green onions, and chives, leaving a little bit of each for the top so people can see what they're getting into.

Season it right:

Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and pepper, then mix until everything is evenly distributed.

Make it pretty:

Transfer to your serving bowl and scatter those reserved toppings across the surface like you're plating at a restaurant.

The waiting game:

Cover it tightly and refrigerate for at least an hour, though overnight is even better because those flavors need time to really become friends.

Serve it up:

Set it out with whatever dipping vessel you prefer, but waffle fries are dangerously good here.

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My cousin declared this the only dip worth eating after she accidentally ate half the bowl with a spoon during commercials. That's when I knew this recipe had transcended appetizer status.

Making It Your Own

Sometimes I blend in a small scoop of mashed baked potato when I want something extra authentic and creamy. The texture becomes incredibly rich, almost like a twice baked potato but in dip form.

What To Serve With It

Waffle fries are my absolute favorite vehicle for this dip, especially when they're hot and slightly crispy. Thick cut potato chips work beautifully too because they won't snap under the weight of all those toppings.

Pairing Suggestions

A hoppy IPA cuts right through the richness of all that dairy and bacon. If you're not into beer, try an ice cold lager or even a sparkling water with plenty of citrus.

• Vegetarians can skip the bacon and add crispy fried shallots instead
• Extra paprika helps compensate if you're missing the smoky bacon flavor
• Always check your chip labels because gluten hides in unexpected places

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This dip has become my automatic contribution to any gathering, and honestly, it's usually the first thing to disappear.

Your Recipe Questions

→ Can I make this dip vegetarian?

Yes, omit the bacon and consider adding smoked paprika or crispy fried shallots for a smoky flavor without meat.

→ What are good accompaniments for this dip?

Sturdy potato chips, waffle fries, or vegetable sticks pair well, providing a crunchy contrast to the creamy dip.

→ How long should the dip be chilled before serving?

Refrigerate the dip for at least 1 hour to let the flavors meld and enhance the overall taste.

→ Can I add mashed potato to this dip?

Yes, blending in a small amount of mashed baked potato adds extra authenticity and texture.

→ Is this dip gluten-free?

As prepared, the dip is gluten-free, but check accompanying chips or crackers for hidden gluten if concerned.