“Loaded” Scalloped Potatoes

Last night I decided to try something different with some scalloped potatoes.  I don’t usually make them myself because Chris usually isn’t a fan of non “instant” scalloped potatoes but I still took a chance.  Thankfully, he really like them lol!



Here are the ingredients I started out with.


I started by mixing together the cream of bacon soup, milk and minced garlic in a large measuring cup until it was well blended, and set it aside.


I greased the pan I wanted to use and then started to slice the potatoes directly into the pan, until it was just under the halfway point.

I sprinkled it with chopped green onion and chopped, cooked bacon…


Covered that with grated cheddar


And then poured half of the soup mixture over top.


I repeated this process… potatoes, green onion, bacon and then cheese and then the rest of the soup mixture and sprinkled it with the paprika and parsley.


Then I baked it covered at 375 degrees for one hour.  After the hour, I removed the foil and baked it for an additional 15 minutes (I think next time I will bake it for an additional 30 minutes instead, just to soften the potatoes up a little bit more).

And then removed it from the oven and let it sit for 5 minutes before serving.



“Loaded” Scalloped Potatoes

Preparation Time: 30 minutes  Cooking Time: 75 – 90 minutes  Servings: 4 – 6


  • 8 – 9 medium potatoes
  • 4 green onions, chopped
  • 4 slices bacon, cooked and chopped
  • 1 can cream of bacon soup
  • 1 1/2 cups milk
  • 2 tsp. minced garlic
  • 2 cups grated old cheddar
  • 1 tsp. paprika
  • 1 tsp. dried parsley


  1. Preheat oven to 375 degrees. Generously grease baking pan.  I used a deep 9 x 9 pan.
  2. In large measuring cup, whisk together soup, milk and minced garlic until well blended, set aside.
  3. Slice potatoes into greased pan, until it almost reaches the halfway point.
  4. Top with green onion and bacon and then sprinkle with half the cheese.
  5. Pour half of the soup mixture over top of potatoes.
  6. Repeat layers, ending with pouring the remaining soup mixture over entire thing.
  7. Cover with foil and bake at 375 degrees for one hour.
  8. Remove foil and return to oven for 15 – 30 minutes, until browned and potatoes are tender.
  9. Remove from oven and let sit 5 minutes before serving.



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