Loaded Potatoes Au Gratin Pizza

12/9/2014, 7:21 a.m.
Servings: 8

Servings: 8


  • 1 can (11 oz) refrigerated classic pizza crust
  • 1 box (4.7 oz) au gratin potatoes
  • 2 cups boiling water
  • ½ cup milk
  • 2 tablespoons butter
  • 6 slices bacon, crisply cooked and crumbled
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • ¼ cup chopped green onions (4 medium)
  • 1 tablespoon chopped fresh chives, if desired
  • ½ cup sour cream, if desired


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.
Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.