Idaho Baked Potato Dip

Name: Idaho Baked Potato Dip recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4 cups
Cuisine: Global
Ingredients: 1 pound russet or Idaho potatoes, peeled and quartered; 1 (0.71 ounce) package McCormick® Grill Mates® Montreal Steak Marinade, divided; ½ cup milk; 1 cup sour cream; 1 cup shredded sharp Cheddar cheese, divided; 6 slices cooked bacon, chopped, divided; 1 tablespoon finely chopped green onion

by Isaac Masson 1 year ago

5 (1)

30 minutes

55.2 kcal

3.1 g carbs

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Description

The state that's famous for its potatoes brings you the ultimate in game day-worthy appetizers: Baked Potato Dip. Mix mashed potatoes with milk and sour cream for a smooth base. Fold in Cheddar cheese, bacon and Grill Mates® Steak Marinade. It's smoky, sharp and exactly what your broccoli florets and potato chip dippers need.

Ingredients

1 pound russet or Idaho potatoes, peeled and quartered
1 (0.71 ounce) package McCormick® Grill Mates® Montreal Steak Marinade, divided
½ cup milk
1 cup sour cream
1 cup shredded sharp Cheddar cheese, divided
6 slices cooked bacon, chopped, divided
1 tablespoon finely chopped green onion

Directions

1. Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
2. Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
3. Bake 15 minutes or until heated through. Sprinkle with green onion.

Nutrition Facts

serving: 4 cups

calories: 55.2 kcal

carbohydrates: 3.1 g

protein: 2.4 g

saturated fat: 2.1 g

cholesterol: 9.9 mg

sodium: 201.3 mg

fiber: 0.2 g

sugar: 0.3 g