Cheesy Bacon Potato Dip

We made this delicious warm dip by taking the classic loaded baked potato ingredients and combining them with cream cheese, hot sauce and smoked paprika to make the ultimate game day snack. 

Storage Time: Up to 2 days in the fridge.

Yield: Makes about 3 1/2 cups

Cheesy Bacon Potato Dip


  • 1 cup diced bacon
  • 1 cup diced onion
  • 1 cup shredded, peeled, yellow potato
  • 2 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened
  • 2 tsp Louisiana-style hot sauce
  • 1 tsp smoked paprika
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp freshly ground pepper
  • Potato chips or crackers*


  1. Preheat oven to 400°F.
  2. Sauté bacon in a medium frypan over medium heat until browned and crisp, about 10 minutes. Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off all but 2 tbsp bacon fat from pan.
  3. Add onion to pan and sauté until softened, about 4 – 5 minutes. Add potato and sauté until potato is softened, about 7 minutes.
  4. Meanwhile, combine 1 3/4 cups cheddar cheese, sour cream, cream cheese, hot sauce, smoked paprika, Worcestershire sauce and pepper in a medium bowl. Stir in potato mixture and cooked bacon.
  5. Transfer to a 1.5 qt (1.5 L) baking dish or a 1-quart (1 L) baker. Sprinkle with remaining 1/4 cup cheddar cheese.
  6. Bake until bubbly and heated through, about 15 – 20 minutes. Serve warm with chips or crackers.
Nutritional analysis per 2 tbsp:


87 calories, 6.7 g fat, 3.7 g protein, 2.4 g carbohydrate, 0.2 g fibre, 156 mg sodium