CHRISTINE’S BAKED POTATO DIP

CHRISTINE’S BAKED POTATO DIP

I’m on a roll here bringing you yet another Friends’ Faves recipe.  The challenge – baking potatoes.  Can you make this without a conventional oven Christine asked?  I’m confident was my response.

I have ‘baked’ potatoes before – my favourite being the Salted Baked Potatoes and Roasted Garlic (recipe here), and another potato favourite in my galley is Potato Stacks – an elegant way to serve the lowly potato (recipe here).  But as you might have figured out by now, I’ve yet to find conventional oven recipes that cannot be duplicated in my awesome Omnia stove top version.

So to begin, I used three medium baking potatoes cut in half, sprinkled with a touch of salt and set on the Omnia baking rack.  I haven’t forgotten about you conventional oven users.  Directions for you are included in the recipe below.

The only other ‘cooking’ part of the recipe is bacon.  This can be done in advance in a fry pan to render it crispy.  Drain, crumble and set aside for assembling the dip.  On our boat, we have a one-burner alcohol fuelled  stove so cooking usually has to be done in stages carefully orchestrated.  Lucky you if you have two burners.  But make more than you need.  A  toasted BLT on the go? For sure!  Or use the extra bacon in my Warm Corn Chowder Salad (recipe here).

Christine’s original had her cooking the potatoes in the microwave, an appliance that doesn’t exist in our tiny galley world.  Regardless of cooking methods and kitchen/galley limitations this dip is very share-worthy.  Thanks so much Christine.  Your recipe is certainly a keeper!

Christine’s Baked Potato Dip

Course: Appetizer
Cuisine: American
Keyword: potato, dip, spread, cheese, bacon, stove top, oven
Servings: 6 Servings
Calories: 260kcal
Author: www.seasaltgalleykat.com
An easy recipe for your next cocktail gatheirng. Just add crackers, chips and your fave beverage.
Print Recipe

Equipment

  • Omnia stove top oven (optional)
  • Omnia baking rack (optional)

Ingredients

  • 3 medium baking potatoes cut in half length wise
  • 1 cup plain Greek yogurt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 5 strips bacon cooked until crispy then crumbled, divided
  • salt and pepper to taste
  • 1 green onion chopped saving green parts for garnish
  • 1 cup Shredded aged cheddar
  • crackers or chips for serving

Instructions

for Omnia users

  • Place potato halves on the baking rack and sprinkle with some salt. If no rack you can also scrunch some aluminum foil around the baking pan and place potatoes on top.
  • Cover and place on pre-heated base plate and cook on medium for about 25 minutes or until potatoes are done to your liking.

for conventional oven users

  • Heat oven to 400 ° F (204 ° C)
  • Place potatoes in a oven proof baking dish and cook for about 25 minutes or until done to your liking.

To assemble the dip

  • Once potatoes are cool enough to handle, scoop out flesh into a bowl
  • Add remaining ingredients including most of the bacon reserving some for garnish
  • Sprinkle with reserved bacon crumbles and green parts of onion and serve warm or at room temperature with crackers or chips.

Nutrition

Calories: 260kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 257mg | Potassium: 552mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 1mg

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