Loaded Baked Potato Dip
Campbell's
Campbell's
Recipe - Rosemount Wine & Spirits
Loaded Baked Potato Dip
Prep Time10 Minutes
Servings20
Cook Time30 Minutes
0Ingredients
6 slices bacon, cooked and crumbled (amount divided in recipe steps below)
4 green onion, sliced (about 1/2 cup) (amount divided in recipe steps below)
2 cups shredded Cheddar cheese (about 8 ounces) (amount divided in recipe steps below)
1 can (18.8 ounces) Campbell’s® Chunky® Baked Potato with Cheddar & Bacon Bits Soup
1 package (8 ounces) cream cheese, softened
1 cup sour cream (amount divided in recipe steps below)
Directions
- Heat the oven to 400°F. While the oven is heating, reserve 2 tablespoons each bacon and onions and 1/2 cup Cheddar cheese.
- Place the soup, cream cheese and sour cream in a large bowl and stir well with a wooden spoon to combine. Stir in the remaining Cheddar cheese, bacon and green onions. Spoon into a 1 1/2-quart baking dish.
- Bake for 25 minutes or until the mixture is hot. Top with the reserved Cheddar cheese and bake for another 5 minutes or until the cheese is melted. Sprinkle with the reserved bacon and onions. Serve with your favorite dippers (try waffle fries, crinkle-cut chips, toasted bread chunks or pretzels).
10 minutes
Prep Time
30 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
Directions
- Heat the oven to 400°F. While the oven is heating, reserve 2 tablespoons each bacon and onions and 1/2 cup Cheddar cheese.
- Place the soup, cream cheese and sour cream in a large bowl and stir well with a wooden spoon to combine. Stir in the remaining Cheddar cheese, bacon and green onions. Spoon into a 1 1/2-quart baking dish.
- Bake for 25 minutes or until the mixture is hot. Top with the reserved Cheddar cheese and bake for another 5 minutes or until the cheese is melted. Sprinkle with the reserved bacon and onions. Serve with your favorite dippers (try waffle fries, crinkle-cut chips, toasted bread chunks or pretzels).