How to Make Potatoes Baking Russet Large

Idaho Baked Potato Dip

Russet potatoes are the best choice when baking because they're high in starch and provide a fluffier texture than other varieties.

Recipe Summary Idaho Baked Potato Dip

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.

Ingredients | Potatoes Baking Russet Large

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

Directions

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.

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.

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

Serve with broccoli florets, chicken nuggets or thick-cut potato chips.

Info | Potatoes Baking Russet Large

prep: 10 mins cook: 30 mins total: 40 mins Servings: 32 Yield: 4 cups

TAG : Idaho Baked Potato Dip

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