Crack Potatoes – the ORIGINAL recipe!! Potato casserole made with sour cream, cheddar cheese, real bacon bits, ranch dip mix, frozen shredded hash brown potatoes. Can make ahead and freeze for later. Everyone RAVES about these yummy potatoes! SO good!! Make them tonight!
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Pin This RecipeOne 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
Ingredients:
- 2 (16-oz) containers sour cream
- 2 cups shredded cheddar cheese
- 1½ cups cooked chopped bacon (about 1½ pounds bacon)
- 2 (1-oz) packages Ranch Dressing mix
- 1 (32-oz) bag frozen shredded hash brown potatoes
Instructions:
- Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Combine sour cream, cheese, cooked bacon and ranch mix. Stir in hash browns and mix well. Pour into prepared pan.
- Bake uncovered for 45 to 60 minutes.
Notes:
Steph
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I have made these for my family get togethers, just for us, and no matter what….. people go nuts for them! I would love to share this recipe on my blog @ bowlfullofblessings.com with all aknoledgement and credit being linked back to you of course. Please let me know if this is ok.
Making these tonight for my Easter Potluck at work. Minus the bacon this time only (in observation of Lent)
Thank you for the recipe. Can't wait to see how these turn out!
Making these again tonight to go with a Balsamic tenderloin.
I was wondering if you could cook this over a fire or grill while camping?
A family favorite at our house!
Easy and tasty. The family loved it
I also like recipes that DO NOT have cream of something soup in the ingredients! I will try these but I will use 1/2 the sour cream and add in some softened onion & chive cream cheese. (This flavor of cream cheese is also great added into marinara-based pasta dishes). YUM O
This was a big hit at the inlaws' for Easter Sunday! Good stuff.
Finally got around to making these yesterday. As suggested in the notes, I bought disposable aluminum pans (I could only find 8" x 8"), cooked one and froze two. This morning "she" asked if we could defrost and cook another pan tonight? Very tasty!
Just made these, after reading the reviews that it was to salty, I decide to only use one ranch packet. OMG they are good and addictive. Also there is enough to make 2- 9×13 pans. I frozen one for later use as directed in the recipe! 4 out of 5 stars..
Does anyone thing it would be good to substitute cauliflower for the potatoes?
Oh, that's DOES sound good! Have you tried it yet, Anna? I was also thinking half cauliflower – half popcorn chicken. 🙂
How do you reheat them once frozen?
Just follow the directions above and add about 5-10 minutes if you are baking them completely frozen.
My cheesy potatoes! Melt 1 stick of butter with a pint of 1/2&1/2 and half a block of velveeta cheese, cubed on low setting. Pour over one package of frozen country hash browns sprinkled with 1 teaspoon of onion salt in a 9×13 greased pan. Bake uncovered at 375 for 50 to 60 minutes. Works with shredded potatoes too.
We researched the ingredients & BAM!
Gluten Free, Baby!!!!
No special changes or over-priced specialty foods required, just a couple of name brands & coupons! Super budget friendly!!!
We also turned it into a casserole to accommodate our large family. YUMMOLICIOUS!!!!
Angela – this will serve about 10. I like to divide the potato mixture between 3 8×8 or 7×7 foil pans and freeze them.
Hi, thank you for sharing your recipe. It sounds delicious! I'm curious, you've mentioned you divide it up, but can you tell me if I don't divide it- how many does your recipe serve? Thank you