Everything " Sauce " for Baked Potatoes

Total Time
5 mins
5 mins

I got so tired of crowding the table with toppings for baked potatoes that I decided to premix them, using our favorites. The "fat-ness" of the sour cream, butter/margarine & cheese can vary according to my whim. Use herbed sour cream dips to suit your fancy. This is my one-handed response to "please pass me the sour cream, butter, cheese, chives and bacon bits" while I continue eating with the other hand. ;-)

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  • 1 cup sour cream (I've also used cottage cheese & plain yogurt)
  • 12 cup melted butter (or margaine)
  • 1 cup grated cheddar cheese (or your favorite)
  • 3 green onions, minced (or 4 tablespoons minced chives)
  • 8 slices bacon, fried crisp & crumbled (or real bacon bits from a package or jar)


  1. Mix sour cream, melted butter & cheddar cheese together and refrigerate. (This will keep at least a week - I've tried it.).
  2. When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon.
  3. Spoon over hot, baked potatoes.
  4. Serving size = 1 tablespoon.