Idaho Baked Potato Dip
Description
The creamy mashed potato dip is smoky, sharp and exactly what your broccoli florets and potato chip dippers need.
Ingredients
•
1 pound russet or Idaho potatoes, peeled and quartered
•
1 (5/7 ounce) package McCormick® Grill Mates® Montreal Steak Marinade, divided
•
1/2 cup milk
•
1 cup sour cream
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1 cup shredded sharp Cheddar cheese, divided
•
6 slices cooked bacon, chopped, divided
•
1 tablespoon finely chopped green onion
Directions
1
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.
2
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.
3
Bake 15 minutes or until heated through. Sprinkle with green onion.