This creamy dip turns two of everyone's favorite — the loaded baked potato and ranch dressing — into a scoopable, party-ready appetizer. Plus, you can make it ahead and put it in the slow cooker before your guests arrive.
Makes
4 cups
Total Time
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Ingredients
MICROWAVE:
COOK:
STIR:
Test Kitchen Approved
Instructions
Microwave potatoes until fork-tender, 6–8minutes; let cool slightly.
Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate. Reserve ¼ cup drippings in skillet. Increase heat to high.
Smash each potato and fry in drippings until crisp on each side; transfer to a paper-towel-lined plate. Add scallion whites to skillet and cook to soften, 2 minutes.
Stir together sour cream, Cheddar, cream, ranch mix, and scallion whites in a 1- to 2-qt slow cooker; top with potatoes in a single layer. Cover slow cooker and let dip cook until cheese melts, on low setting, about 11/2 hours. Add bacon and scallion greens; stir to incorporate and break apart potatoes. Season dip with Tabasco, salt, and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1 Tbsp.
Calories: 63
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 76mg 3%
% Daily Value*
Carbs 2g 0%
Fiber 0g 0%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
