Fully Loaded Scalloped Potatoes

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

Rated 4.6 from 10 votes

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

1. Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

2. 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.

3. Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.

4. Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

Fully Loaded Scalloped Potatoes

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