Crunchy Topped Potato Bake - Kraft Recipes Top
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Crunchy Topped Potato Bake

Prep Time
Total Time

16 servings, about 1/2 cup each

The sour cream, cheddar cheese and cream of chicken soup make this potato bake deliciously creamy, while corn flakes add a satisfying crunch to every bite.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix first 4 ingredients in large bowl. Add potatoes; mix well.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 min. Mix corn flake crumbs and margarine; sprinkle over potato mixture. Bake 15 min.

Special Equipment Needed

Southwest-Style Easy Potato Bake

Prepare as directed, using KRAFT 2% Milk Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed baked tortilla chips for the crushed corn flakes.


  • 16 servings, about 1/2 cup each

Nutritional Information

Serving Size 16 servings, about 1/2 cup each
Calories 170
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 260mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 3g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 8 %DV

* 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.

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