Crack Potatoes
Crack Potatoes are an easy cheesy ranch potato casserole made with frozen hash browns, bacon, sour cream, and cheddar cheese. This creamy potato bake is a crowd favorite for potlucks, holidays, and family dinners.
Ingredients
- 16 oz frozen shredded hash browns (do not thaw)
- 8 oz sour cream (1 cup)
- 10.5 oz cream of chicken soup
- 8 oz bacon (cooked and crumbled)
- ½ cup melted butter (1 stick)
- 2 cups shredded cheddar cheese
- 1 pack dry ranch dressing mix (about 3 tablespoons)
- ½ cup chopped green onions
Instructions
- In a large bowl, stir together the frozen hash browns, sour cream, cream of chicken soup, crumbled bacon, melted butter, shredded cheese, ranch seasoning, and half of the green onions until well combined.
- Spray an 8x8-inch baking dish with cooking spray. Spread the potato mixture evenly in the prepared dish.
- Bake at 375°F for 30–40 minutes, or until hot and bubbly and lightly browned around the edges.
- Remove from the oven and top with the remaining chopped green onions before serving.
Notes
- No need to thaw the frozen hash browns before mixing the casserole.
- Freshly shredded cheese melts best and gives the creamiest texture.
- Assemble up to 24 hours ahead and refrigerate until ready to bake.
- If baking straight from the fridge, add 5–10 minutes to the cook time.
- Let the casserole rest 5–10 minutes before serving so it sets up.
- For crispier edges, bake in a metal dish instead of glass.
- Double the recipe and bake in a 9×13-inch dish for a crowd.
- Freeze tightly wrapped for up to 3–4 months. Thaw overnight before reheating.
Nutrition Facts
Calories: 322kcalCarbohydrates: 12gProtein: 9gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 65mgSodium: 673mgPotassium: 209mgFiber: 1gSugar: 1gVitamin A: 636IUVitamin C: 4mgCalcium: 166mgIron: 1mg
