Loaded Baked Potato Pizza

Prep Time: 10 Minutes • Start to Finish: 30 Minutes • Makes 6 servings

• 1 package (14 oz) prebaked original Italian pizza crust (12 inch)
• ½ cup chive-and-onion sour cream potato topper (from 12-oz container)
• 1 cup refrigerated homestyle potato slices (from 20-oz bag)
• 1 tablespoon olive or vegetable oil
• ¼ teaspoon pepper
• 8 slices bacon, crisply cooked, coarsely chopped
• 1 small tomato, seeded, chopped (½ cup)
• 1 cup shredded Cheddar cheese (4 oz)
• 2 tablespoons chopped fresh chives

1 Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within ½ inch of edge.

2 In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle with bacon, tomato, cheese and chives.

3 Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza.

1 Serving: Calories 410; Total Fat 21g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 35mg; Sodium 830mg; Total Carbohydrate 38g (Dietary Fiber 1g); Protein 16g Exchanges: 2½ Starch, 1 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 2½

Tip Change up the toppings with what you have on hand, such as adding cooked broccoli florets and sprinkling with chopped green onions instead of chives. Use chopped cooked ham instead of the bacon, if you prefer.