Tuesday, February 23, 2016


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Monday, February 1, 2016

Fully Loaded Baked Potato Dip // Presented By BuzzFeed & Chobani

Fully Loaded Baked Potato Dip // Presented By BuzzFeed & Chobani

6 Yukon gold potatoes
1 Tbs. Olive Oil
6oz. Bacon, cooked and crumbled
2 cups. 0% fat Chobani yogurt, plus more for topping
1/4 cup dry onion flakes
2 Tbs. Dried Chives
1 teaspoon onion powder
1/2 teaspoon celery salt
1 teaspoon garlic powder
⅛ teaspoon black pepper
1 cup shredded cheddar cheese, plus more for topping


- Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 1 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.

- When the potatoes are cool enough to handle, cut each potato in half. Using a small spoon or a melon baller, scoop out the insides of the cooked potatoes, leaving 1/8 -inch borders around the edges. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Cut the “potato boats” and fry or bake if desired.

To the cooked potato add Chobani yogurt, crumbled bacon, onion flakes, chives, onion powder, celery salt, garlic powder, black pepper and cheddar cheese. Mix until incorporated and add the mixture to a cast iron skillet. Top with cheddar cheese and bake for about 15 minutes until cheese is melted and dip is warmed through. Top with an extra dollop of Chobani. 

- Serve with the baked or fried potato boats.