Friday, September 9, 2011

Baked Potato Dip

Note:    Football season... it is my favorite and I can't wait to get up and make our tailgating foods.   I am thinking of trying this baked potato dip for tomorrow's big games.

Baked Potato Dip

(2.1-oz.) package fully cooked bacon slices
(16-oz.) container sour cream
2 cups
(8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup
sliced fresh chives
2 teaspoons
hot sauce
cooked, crumbled bacon
freshly cracked pepper

waffle fries


Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.


I didn't want to store the leftovers so I defrosted a bag of hashbrown potatoes and added a half stick of melted butter, the rest of the baked potato dip, 1/2 tsp garlic salt, 1 cup of sharp cheddar cheese and 1 can of cream of chicken soup.     I baked it at 350 until bubbly and served with leftover sliders which I had made for lunch.