Comida Kraft
Recipe Box

Fully Loaded Scalloped Potatoes

(9) 7 Reviews
Prep Time
Total Time

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.


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.


  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
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

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  • calarkie |

    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.

  • oana |

    This is so good and easy to make.

  • jbrough1984 |

    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.