Layer ranch dressing, sour cream, shoestring potatoes and more for this Loaded Shoestring Potato Casserole. Top with everyone's favorite: bacon!
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-1/2 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (28 oz.) ORE-IDA Shoestrings
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
8 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 375ºF.
Mix cream cheese, soup, sour cream and dressing until blended.
Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.
Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.
Save 50 calories and 5g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, reduced-fat reduced-sodium condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT Lite Ranch Dressing, KRAFT 2% Milk Shredded Sharp Cheddar Cheese and 4 slices of bacon.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 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.