Crack Potatoes

5 from 3 votes

Crack Potatoes are an easy, cheesy, creamy side quickly made into a comforting casserole. This recipe is a simple combination of hash browns, bacon, and ranch-flavored sauce that bakes until hot and bubbly.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Servings:

Calories: 743kcal

Author: Jennifer Fishkind

Ingredients

26 ounce can cream of chicken soup undiluted
2 cups sour cream
2 ounce (2 - 1 ounce package) dry ranch dressing mix
2 tsp onion powder
1 tsp fresh cracked black pepper
1 tsp kosher salt
30 ounce bag frozen hash browns
1½ cups cooked, crumbled bacon (divided 1 cup and ½ cup)
4 cups shredded sharp cheddar cheese (divided 3 cups and 1 cup)
1 tbsp chopped parsley (optional garnish)

Instructions

Preheat the oven to 400*. Generously spray a 9x13 baking dish with nonstick spray. Set it aside.
Using a large mixing bowl, whisk together the cream of chicken soup, sour cream, dry ranch dressing mix, onion powder, cracked black pepper and kosher salt, until smooth.
Using a large wooden spoon, stir in the hashbrowns, 1 cup crumbled bacon and 3 cups of shredded cheese. Stir well until completely combined.
Pour into the prepared baking dish.
Evenly sprinkle the remaining 1 cup of shredded cheese and ½ cup crumbled bacon.
Bake for 50 minutes. Evenly sprinkle with the chopped parsley. Serve while hot.

Video

Notes

Storage:

To Store: Store any leftovers in an airtight container, in the refrigerator, for up to 3 days.
To Freeze: You can freeze the unbaked crack potatoes for up to 2 months in an airtight, freezer-safe container. Allow the crack potatoes to completely thaw before baking according to my directions.

Tips:

Don’t use ranch dressing in the bottle! This recipe is made with dry ranch dressing mix.
If you don't have time to cook your own bacon, you can use store-bought, pre-cooked bacon bits.

Nutrition