Baked Potato Dip

Baked Potato Dip

Baked Potato Dip


INGREDIENTSBaked Potato Dip1 package (2.1 oz) precooked bacon
1 container (16 oz) sour cream
2 cups shredded sharp Cheddar cheese (8 oz)
1/3 cup chopped fresh chives
2 teaspoons red pepper sauce
1 bag (22 oz) frozen waffle-cut French-fried potatoes
Cracked black pepper, if desired
Additional chopped fresh chives, if desired

1 Microwave bacon as directed on package until crisp; drain on paper towels. Cool 10 minutes; crumble. Reserve 2 tablespoons of crumbled bacon for garnish. In large bowl, stir together remaining crumbled bacon, sour cream, cheese, 1/3 cup chives and the pepper sauce. Cover; refrigerate at least 1 hour or up to 24 hours.
2 Bake potatoes as directed on the package.
3 Sprinkle dip with pepper, 2 tablespoons crumbled bacon and additional chives. Serve with fries.

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