WARM BAKED POTATO DIP
PREP TIME: 15 MINUTES
COOKING TIME: 1 hr 15 MINS
SERVES: 6
INGREDIENTS
2 large Spud Lite potatoes
1 teaspoon olive oil
100g smoked bacon, diced
1 clove garlic, thinly sliced
½ cup sour cream
170g pot Greek style yogurt
½ cup vintage cheddar, grated
1 tablespoon chopped chives
½ teaspoon smoked paprika
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Place potatoes with skins on in preheated oven for 1 ¼ hours. Remove from oven and allow to cool for 5 minutes before removing skins.
3. Meanwhile, heat olive oil in non-stick frying pan over a medium heat. Add bacon to pan and cook for 5 minutes, adding garlic for the final 1 minute.
3. To make dip, combine hot potato flesh, sour cream, yogurt, cheddar, ¾ the chives, smoked paprika, ¾ the cooked bacon, salt and pepper, in a small saucepan over a medium-low heat stirring to combine and warm through.
4. To serve, place warm dip in a serving bowl topped with remaining chives and bacon. Serve dip warm with crinkle cut potato chips or crackers.
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