Bubbly Potato Skins Dip

Potato skins are a favourite snack to munch on while watching the big game but making them is labour intensive. This hot, creamy and cheesy dip has all of the flavour with none of the fuss.

Course Hors D'oeuvres & Appetizers
Prep. Time 15 mins
Cooking Time 18 - 23 mins
Yields 8 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 1/3 cups (325 ml) shredded Canadian Old Cheddar or

Aged Gouda cheese, divided

3 slices bacon, cooked crisp and finely chopped

1 cup (250 ml) plain yogurt , (not fat-free)

1/2 cup (125 ml) sour cream, (not fat-free)

1/4 cup (50 ml) finely chopped green onions

2 tbsp (30 ml) cornstarch

1 tsp (5 ml) Dijon or

dry mustard

1/4 tsp (1 ml) pepper

Thinly sliced green onions , (optional)

Oven-baked potato wedges, raw vegetables pieces, potato chips, pretzels

Instructions

In a bowl, combine 1 cup (250 mL) of the Canadian Old Cheddar cheese, bacon, yogurt, sour cream, chopped green onions, cornstarch, mustard and pepper. Spread into a shallow 4-cup (1 L) baking dish, smoothing top. (Can be covered and refrigerated for up to 1 day.)

Preheat oven to 350°F (180°C).

Bake dip, uncovered, for 15 to 20 min or until hot and bubbling around the edges. Stir and sprinkle with remaining Canadian Old Cheddar cheese. Broil for about 3 min or until top is golden. Sprinkle with sliced green onions (if using). Serve dish on a platter surrounded with potato wedges, vegetables, chips and/or pretzels for dipping.

Tips

Be sure yogurt and sour cream don’t contain gelatin as they may split when heated.

If desired, reserve some of the bacon and sprinkle on top of the dip before serving for garnish.

For the Adventurous:
Use Canadian Smoked Cheddar or Gouda if it’s available for added depth of flavour. Just be sure it’s not processed cheese – it won’t be the right texture.

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Nutritional Info

Per serving

Energy: 141 Calories
Protein: 8 g
Carbohydrate: 5 g
Fat: 10 g
Fibre: 0.1 g
Sodium: 230 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 19 % / 209 mg
Vitamin B12: 17 %
Phosphorus: 16 %
Zinc: 11 %
Riboflavin: 11 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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