Loaded Potato Dip

Loaded Potato Dip

Super EasySuper Easy

There's madness everywhere: on the job, the neighborhood bar, barbershops and even at home. Sports fan or not, it's nearly impossible not to ride this emotional roller coaster, especially for the next couple of weeks.

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

...to good food

Loaded Potato Dip

smoked oil (*see video below)

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

Set a skillet over medium heat and add  2 tablespoons of 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 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 smoked 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 load. Cheese is a given. Remember, there's also bacon, green onions, sauteed 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.

Go ahead and smoke extra oil. Why? This stuff is deliciously addictive, especially when used to make salad dressing.

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.

This recipe originally aired on WREG Live At 9 Monday, March 21, 2016. For even more fresh and easy recipes, visit here anytime.