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Loaded baked potato dip Recipe

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This recipe for Loaded baked potato dip, by , is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane McConnell

Category:
Category:

Ingredients:  
Ingredients:  
1 large baking potato
6 slices of bacon
2 cups plain Greek yogurt
2 cups grated Cheddar
3/4 cup milk, warmed
4 tablespoons unsalted butter
1/2 cup chopped chives (fresh is best)
1 teaspoon salt
1 teaspoon pepper

Directions:
Directions:
Pierce the large potato and microwave on high in two minute intervals. Turn the potato each time until it is easily pierced with a fork, 10 to 12 minutes.

Cook the bacon in a large skillet until crisp, 6 to 8 minutes. Drain on paper and then crumble.

Mash the potato, skin and all, well, in a large bowl. Then fold in the yogurt, cheese, milk, butter, chives and salt and pepper.

To serve, top with more cheese and chives. Serve at room temperature with potato chips, celery, and endive leaves.

Preparation Time:
Preparation Time:
20 minutes

 

 

 

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