Here's everything you love about a loaded baked potato—sour cream, onions, Cheddar and bacon—in one easy appetizer.
What do I need ?
Original recipe yields 22 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup instant potato flakes
1/2 cup milk
1 cup sour cream
1/2 cup Philadelphia Chive & Onion Cream Cheese Product
2 green onions, sliced, divided
1 cup Kraft Shredded Medium Cheddar Cheese
2 Tbsp. Oscar Mayer Real Bacon Bits
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How do I make it ?
Heat oven to 350ºF.
Mix potato flakes and milk in medium bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese product and half the onions; mix well.
Spread onto bottom of 9-inch pie plate; sprinkle with cheddar and bacon.
Bake 15 to 20 min. or until cheddar is melted and dip is heated through. Sprinkle with remaining onions.
Kraft Kitchen Tips!
Prepare using Philadelphia Light Cream Cheese Product.
Prepare as directed, substituting prepared mashed potatoes for the potato flakes and reducing the milk to 2 Tbsp.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 80 mg
Carbohydrate 2 g
Fibre 0 g
Sugars 1 g
Protein 2 g
22 servings, 2 Tbsp. (30 mL) 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.