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Loaded Baked Potato Dip
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Loaded Baked Potato Dip

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
What You Need
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24 servings
Original recipe yields 24 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup whole milk
4-1/2 cups (1/2 of 30-oz. pkg.) ORE-IDA Shredded Hash Brown Potatoes, thawed
1-1/4 cups KRAFT Shredded Sharp Cheddar Cheese
2 green onions, sliced, divided
1/4 cup OSCAR MAYER Real Bacon Bits, divided
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Let's Make It
1
Heat oven to 375ºF.
2
Mix cream cheese, sour cream and milk in large bowl until blended. Add potatoes, cheddar, and half each of the onions and bacon; mix well.
3
Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
4
Bake 30 min. or until hot and bubbly. Top with remaining onions and bacon before serving.
Kitchen Tips
Tip 1
Make Ahead
Prepare dip as directed. Refrigerate up to 24 hours. Let stand at room temperature 10 min. before baking as directed.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 95mg
4%
Total Carbohydrates 4g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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