One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I was devastated!
I took the dip back home and started thinking about what to do with it - other than eat it all by myself. I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole! We absolutely love this! Chicken Legs requests this all the time. I divided the potatoes up into 3 disposable foil pans and froze them so we always have potatoes when we need them. We just finished off the last pan, so I guess I need to add this to my grocery list this week.
Crack Potatoes or Loaded Potato Casserole
serves 10 to 12
- 2 (16oz) containers sour cream
- 2 cups cheddar cheese, shredded
- 2 (3oz) bags real bacon bits
- 2 packages Ranch Dip mix
- 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*
CONNECT WITH PLAIN CHICKEN