Striving for good food in the great outdoors- the pioneer way.

Monday, December 19, 2011

Loaded Baked Potato Dip- 10" D.O.

We had an early Christmas celebration with family last weekend at the family farm in Southern Iowa.  Rather than having a big meal before a small fireworks display (Shhhhh.... don't tell on us!) and present opening, we fixed up a variety of appetizers.  We contributed this dip, cooked in our 10" Dutch oven, for the festivities.

This recipe is based on one found from, but has a few changes to it that met our tastes a little better.  This would be a great appetizer at the campground while you are cooking up a hearty meal in your other Dutch Ovens!

Loaded Baked Potato Dip
10" Dutch Oven
14 coals on top, 7 on bottom

1/2 cup instant potato flakes
1/2 cup milk
1 cup sour cream
4 ounces cream cheese, softened
4 green onions, sliced
1 cup shredded cheddar cheese (we used sharp cheddar)
1/4 cup cooked bacon crumbles (or Bacon Bits)

In a bowl, combine potato flakes and milk.  Let stand 5-10 minutes.  Add sour cream, cream cheese and 1/2 of the green onions.  Mix well.  Spray the bottom of the Dutch oven with cooking spray.  Spread potato mixture in the bottom of the pot. Top with shredded cheese and bacon crumbles . 

Cook with the number of coals listed above for about 20 minutes until the bacon and cheese on top get brown and crispy.  Serve warm topped with the other 1/2 of the green onions.  Use wavy potato chips or crackers to scoop out this yummy goodness!!!


Here are some great photos of the farm at dusk that Matt took over the weekend.  Just love that old barn!



  1. My two favorite things, Photography, and Dutch oven Cooking. I like that recipe,And barns is what my Son and I take pictures of most.
    Ron Clanton
    The Outlaw Gourmet