Chef Elle makes Loaded Potato Dip!

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There's madness everywhere: the job, sports bars and even home.

Sports fan or not, it's nearly too impossible not to get caught up in the world of college basketball, especially for the next couple of weeks.

And keeping with tradition, Chef Elle is back and dishing up a fresh, easy and crowd-pleasing recipe that’s guaranteed to be one of your Final 4 picks.

Loaded Potato Dip by Chef Elle

Ingredients

smoked oil (see video on chefellegreen.com)

2 T shallots, finely diced

1 c Russet potatoes, 1/4" diced

1/2 c Yukon gold potatoes, 1/4" diced

1 t garlic paste

2 T flour

12 oz. milk, room temperature

4 oz. beef broth, room temperature

8 oz. Monterey Jack, shredded

4 oz. sharp cheddar, shredded

1.5 oz. Pecorino Romano, grated

1/4 t sea salt

1/8 t black pepper

*bleu cheese (optional)

*diced red chili peppers (optional)

*skewered filet of beef, (optional)

 

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

 

Procedure

Set a skillet over medium heat and add 2 tablespoons oil. Once it begins to shimmer, add shallots and cook until translucent. Transfer shallots to a dish and set aside.

Add potatoes to the skillet, seasoning with sea salt and pepper. Cook until brown and tender, about 12 minutes.

Remove skillet from heat and transfer cooked potatoes to a dish. Using a heavy spoon or back of a bowl, smash potatoes, while leaving some chunks. Set skillet over medium heat.

Add 2 tablespoons oil and flour, cooking 1 minute.

Stir in milk and beef broth, cooking until slightly thickened. Reduce heat to low. While stirring, slowly add Monterey Jack, sharp cheddar and Pecorino Romano. Continue stirring until cheese has completely melted.

Add shallots, potatoes and garlic paste, stirring to fully incorporate. Taste and adjust seasoning, if necessary.

Transfer to a serving dish and sprinkle in crumbled bleu cheese and enjoy immediately.

 

Easy Solutions

Loaded means loaded. Cheese is a given. Remember, there’s also bacon, green onions, sautéed onions and sour cream, rounds it out.

Jack and John even added diced tomatoes to theirs.

Just as you’d load a baked potato, do the same for this dip.

Since this recipe is fresh and easy, let us know what you think.

Remember, if you want the same results, follow the recipe and use the products mentioned.

Live At 9 cooking segment is sponsored in part by Double Door Marketing.

Looking for even more?

Visit chefellegreen.com for additional recipes and a complete list of credits.

 

© 2016 Elle Green All Rights Reserved

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