Skip all the tedious work that usually comes with making traditional potato skins and dive straight into the good stuff with this creamy, cheesy, game-day Bubbly Potato Skins Dip instead. If you love the classic flavours of crispy potato skins loaded with melted cheese, smoky bacon, and sour cream — but don’t love the time it takes to bake, scoop, refill, and rebake them — this dip is the perfect solution. It brings together everything you crave about the original appetizer in one warm, irresistible bowl that’s incredibly easy to make and even easier to enjoy.
Whether it’s game day, movie night, or a casual get-together with friends, this Bubbly Potato Skins Dip is guaranteed to be a crowd favourite. It’s comforting, cheesy, and indulgent in all the right ways — without any of the extra work.
Recipe courtesy of Dairy Farmers of Canada
Bubbly Potato Skin Dip
Ingredients
- 1/3 cups Canadian Sharp Cheddar or Aged Gouda cheese shredded
- 3 slices bacon cooked crisp and finely chopped
- 1 cup plain yogurt (not fat-free)
- 1/2 cup sour cream (not fat-free)
- 1/4 cup finely chopped green onions
- 2 Tbsp cornstarch
- 1 tsp Dijon or dry mustard
- 1/4 tsp pepper
- thinly sliced green onions (optional)
- oven-baked potato wedges, raw vegetables pieces
Instructions
- In a bowl, combine 1 cup (250 mL) of the Canadian Sharp Cheddar, 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 Cheddar. 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 for dipping.
Notes
- 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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