Loaded Cheesy Bread with Bacon and Potato Chips (Edit recipe)

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This cheesy bread appetizer has all the flavors of a loaded baked potato (crispy bacon, tangy sour cream, cheddar cheese, and fresh chives) baked on top of soft, pillowy French bread and topped with crunchy potato chips for potato flavor and a lot of fun. It might seem like it wouldn’t work, but it absolutely does! It’s super shareable and totally beginner-friendly too. Serve at summer potlucks or with our Simple Green Salad with Apples and Bacon.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 16

Ingredients

1 whole French Bread, (1 standard loaf)
4 pieces Bacon
8 oz Cream Cheese, Full Fat, softened (1 cream cheese block block, not a tub)
.5 cup Sour Cream
1.5 cups Cheddar Cheese, shredded
2 Tbsp Chives, diced
.25 tsp Black Peppercorns, Ground Fresh
.5 cup Potato Chips, crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup (in case any cheese spread falls off the bread).
Slice bread loaf in half lengthwise.
Place the bacon in a cold frying pan and turn the heat on to medium. Cook for about 8 to 12 minutes for thick cut bacon (if using thin cut, it’ll take less time), flipping over every couple of minutes. Remove the bacon from the frying pan and place onto a paper towel lined plate. Once cooled, roughly chop it.
Combine the cream cheese, sour cream, cheddar cheese, chopped bacon, and chives in a bowl.
Spread a thick layer of the cheese mixture onto each bread half, then top with cracked black pepper. (It may be easiest spread the cheese mixture with a rigid rubber spatula or the back of a large spoon.)
Bake for 15-20 minutes until the cheese mixture is melted through. For extra toasty cheesiness, broil for 1-2 minutes, then remove from the oven.
While the bread is still hot, sprinkle crushed potato chips over the top.
Slice the bread into thick slices and garnish with extra chives, if desired.

Notes

Let the cream cheese soften first. If you don’t, it’s going to be hard to mix it with the cheese, bacon, etc.
Don’t overbake the bread. If you do, it’ll get too crispy and dried out, making it harder to eat.
Add chips immediately after baking, when the bread is still hot. This helps the chips stick to the bread a little bit. If they’re not sticking enough, you can press them into the bread slightly too.
Serve warm for the best texture. Nothing against cold cheese bread, but this one really does taste best right out of the oven.

This recipe makes 16 slices (1-2 slices per person).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	14 g
Carbohydrates:	7 g
Protein:	8 g
Cholesterol:	34 g
Sodium:	227 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.