Description

Crack Potatoes are a creamy, cheesy, and irresistibly delicious side dish that combines tender potatoes, sour cream, cheddar cheese, and crispy bacon. This easy-to-make casserole is perfect for potlucks, family dinners, or any occasion that calls for comfort food. It’s sure to become a crowd favorite!

Ingredients

Units Scale

2 lbs frozen hash browns, thawed (cubed or shredded)
2 cups sour cream
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 packet (1 oz) ranch seasoning mix
8 slices cooked bacon, crumbled
1/4 cup chopped green onions (optional, for garnish)
Salt and pepper, to taste

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine sour cream, shredded cheddar cheese, cream of chicken soup, ranch seasoning mix, and half of the crumbled bacon. Mix well.
Gently fold the thawed hash browns into the mixture until evenly coated.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining crumbled bacon on top.
Bake for 40-50 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions, if desired, before serving.

Notes

For extra crunch, you can add crushed Ritz crackers or panko breadcrumbs to the top before baking.
This dish can be made ahead of time and refrigerated. Just add 10-15 minutes to the baking time if baking from cold.
Substitute Greek yogurt for sour cream for a slightly healthier twist.