Idaho Baked Potato Dip recipe

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Ingredients

1 pound russet or Idaho potatoes, peeled and quartered
1 (0.71 ounce) package McCormick® Grill Mates® Montreal Steak Marinade, divided
½ cup milk
1 cup sour cream
1 cup shredded sharp Cheddar cheese, divided
6 slices cooked bacon, chopped, divided
1 tablespoon finely chopped green onion

Nutrition Info

55.2 calories
carbohydrate: 3.1 g
cholesterol: 9.9 mg
fat: 3.7 g
fiber: 0.2 g
protein: 2.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 201.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.

  2. Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.

  3. Bake 15 minutes or until heated through. Sprinkle with green onion.

Recipe Yield

4 cups

Recipe Note

The state that's famous for its potatoes brings you the ultimate in game day-worthy appetizers: Baked Potato Dip. Mix mashed potatoes with milk and sour cream for a smooth base. Fold in Cheddar cheese, bacon and Grill Mates® Steak Marinade. It's smoky, sharp and exactly what your broccoli florets and potato chip dippers need.

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