LOADED BAKED POTATO DIP
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8 OZ CREAM CHEESE, softened
2 T VINEGAR
1½ C SOUR CREAM
1 C GREEN ONION, chopped
1 C SHARP CHEDDAR CHEESE, shredded
1# BACON, cut into 1" pieces and cooked until crisp
KOSHER SALT & FRESH CRACKED PEPPER, to taste
2½ # MINI YUKON GOLD POTATOES, halved
In a medium bowl, combine the cream cheese, vinegar, sour cream, green onion, shredded cheddar and bacon and season to taste with salt and pepper.
Preheat oven to 400 degrees. Drizzle two large baking sheets with enough olive oil to lightly cover the bottom of each pan. Place potatoes cut side down on a baking sheet and sprinkle with salt and pepper. Bake for 30-35 minutes or until deep golden brown. Serve with dip.
2 T VINEGAR
1½ C SOUR CREAM
1 C GREEN ONION, chopped
1 C SHARP CHEDDAR CHEESE, shredded
1# BACON, cut into 1" pieces and cooked until crisp
KOSHER SALT & FRESH CRACKED PEPPER, to taste
2½ # MINI YUKON GOLD POTATOES, halved
In a medium bowl, combine the cream cheese, vinegar, sour cream, green onion, shredded cheddar and bacon and season to taste with salt and pepper.
Preheat oven to 400 degrees. Drizzle two large baking sheets with enough olive oil to lightly cover the bottom of each pan. Place potatoes cut side down on a baking sheet and sprinkle with salt and pepper. Bake for 30-35 minutes or until deep golden brown. Serve with dip.
