Comida Kraft
Recipe Box

Fully Loaded Scalloped Potatoes

Prep Time
15
min.
Total Time
1
hr.
30
min.
Servings

12 servings, 1/2 cup each

These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.

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What You Need

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Make It

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  • 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.

Variation

Prepare using fat-free milk, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.

Food Facts

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.

Servings

  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 170
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 190mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 6g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %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.

Ratings & Reviews

Fully Loaded Scalloped Potatoes is rated 4.5 out of 5 by 8.
  • 2016-07-24T09:58CST
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Rated 5 out of 5 by from I made this recipe and did make a few changes and there were no leftovers! I made this recipe and did make a few changes and there were no leftovers! Everyone raved about this dish and asked for the recipe. I used scallions instead of chives, used salt & pepper to taste, russets as that was what I had on hand & more bacon & cheese because who doesn't love them! A total hit & will be a staple in my recipe book. Thank you Kraft for another awesome dish!
Date published: 2016-03-02
Rated 5 out of 5 by from 2 words: ABSOLUTELY AMAZING! 2 words: ABSOLUTELY AMAZING! We wanted something different for a side dish than our regular mashed potatoes, so I decided to try this for a family get together. Everyone loved it and complimented me on the dish. The only problem, it was gone in less than 2 minutes. The dish is very easy to prepare and uses things I almost always have on hand. I highly recommend this dish.
Date published: 2013-04-03
Rated 3 out of 5 by from This recipe would have been on the bland side had I not altered it. This recipe would have been on the bland side had I not altered it. I added salt & pepper to the potatoes, cooked 10 slices of bacon instead of 8, and also added cheese to the potato mixture as well as on top. It was good, but if I had not made these changes, it would have been pretty bland and boring.
Date published: 2014-08-13
Rated 4 out of 5 by from Very good and easy! Very good and easy! I doubled the recipe and made it using light sour cream and russet potatoes. One thing I will add next time is some salt and pepper. I don't like salty foods at all but even I thought this recipe could use some salt.
Date published: 2013-12-10
Rated 5 out of 5 by from My 13 year old daughter did 90% of the work for this recipe and she said it was very easy. My 13 year old daughter did 90% of the work for this recipe and she said it was very easy. We all enjoyed the yummy toppings and especially the gooey cheese! It's great as leftovers too!
Date published: 2013-04-09
Rated 4 out of 5 by from Turned out pretty yummy but I think next time I'll slice the potatoes first (like my other scallop... Turned out pretty yummy but I think next time I'll slice the potatoes first (like my other scallop recipe says) & use russet potatoes. I just prefer the texture.
Date published: 2014-01-04
Rated 5 out of 5 by from My family's new favorite! My family's new favorite! Made it for Easter supper and it was great!
Date published: 2013-04-01
  • 2016-07-24T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_7
  • loc_en_US, sid_143362, PRD, sort_relevancy
  • clientName_khcrm

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