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Loaded Potatoes Au Gratin Pizza

  • Prep 15 min
  • Total 30 min
  • Servings 8

Even the pickiest eater will be asking for more. Quick to make and even faster to disappear! MORE + LESS -

Ingredients

1
can (11 oz) Pillsbury™ refrigerated classic pizza crust
1
box (4.7 oz) Betty Crocker™ au gratin potatoes
2
cups boiling water
1/2
cup milk
2
tablespoons butter
6
slices bacon, crisply cooked and crumbled
1
cup shredded sharp Cheddar cheese (4 oz)
1/4
cup chopped green onions (4 medium)
1
tablespoon chopped fresh chives, if desired
1/2
cup sour cream, if desired

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray. Unroll pizza crust; press into pan. Poke holes all over crust with fork. Bake 8 to 10 minutes or until just turning light brown.
  • 2
    Meanwhile, make potatoes as directed on box for stove-top directions. Let stand 5 minutes to thicken, then spread potatoes evenly on partially baked crust. Sprinkle bacon, cheese and green onions on top of potatoes.
  • 3
    Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.

Expert Tips

  • Try cooking bacon in the oven! Heat oven to 375°F. Place bacon strips on rack placed on foil-lined pan. Bake 15 to 20 minutes or until crispy.
  • Prebaking the pizza crust keeps the crust crisp when adding delicious toppings.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
830mg
35%
Potassium
340mg
10%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
1g
Protein
11g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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