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Loaded Cheddar & Bacon Bake

Name: Loaded Cheddar & Bacon Bake
Prep time: 15 min
Total time: 50 min
Yield: 4
Ingredients: Potatoes; 1 box Betty Crocker* Au Gratin Scalloped Potatoes; 2 cups (500 mL) boiling water; 1 cup (250 mL) half-and-half or milk; 2 tbsp (25 mL) butter; 6 slices bacon, cooked, crumbled; 1 cup (250 mL) shredded Monterey Jack Cheese; 1/4 cup (50 mL) sliced green onions (4 medium); 1/4 tsp (1 mL) coarse ground black pepper; Topping; 1/2 cup (125 mL) plain bread crumbs; 2 tbsp (25 mL) butter, melted; 1 tbsp (15 mL) chopped fresh parsley

Prep 15 min
Total 50 min
Servings 4

Like to add your own touches to a box mix? Try this deliciously loaded version of boxed potatoes.

August 20, 2014

Ingredients

Potatoes
1 box Betty Crocker* Au Gratin Scalloped Potatoes
2 cups (500 mL) boiling water
1 cup (250 mL) half-and-half or milk
2 tbsp (25 mL) butter
6 slices bacon, cooked, crumbled
1 cup (250 mL) shredded Monterey Jack Cheese
1/4 cup (50 mL) sliced green onions (4 medium)
1/4 tsp (1 mL) coarse ground black pepper
Topping
1/2 cup (125 mL) plain bread crumbs
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) chopped fresh parsley

Steps

1

Heat oven to 375ºF. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients.
2

Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Do-Ahead : Prep your potatoes up to step 2 and refrigerate them covered for up to 24 hours.
Variation : No Jack cheese? Cheddar makes a flavorful stand in.