These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.
What You Need
Original recipe yields 12 servings
2 lb. red potatoes (about 6)
8 slices OSCAR MAYER Bacon
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. chopped fresh chives, divided
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.
Prepare using fat-free milk, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.
How to Safely Slice the Potatoes
Cut cooked potatoes in half, then place, cut sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.