Crack Potatoes

Golden cheesy bacon-ranch hash brown casserole with a scoop removed to show the creamy potatoes inside

Creamy shredded hash browns baked with cheddar, bacon and ranch until golden on top.

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Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish

Cuisine American

Servings servings

Calories 399 kcal

Ingredients

32 ounces shredded hash brown potatoes frozen, thawed
2 cups sour cream
2 cups cheddar cheese shredded
1 cup bacon cooked and crumbled
1 package ranch dressing mix 1 ounce

Instructions

Heat the oven to 400°F and lightly grease a 9x13-inch baking dish.
In a large bowl, mix the sour cream, shredded cheddar, cooked crumbled bacon and ranch dressing mix until combined.
Fold in the thawed shredded hash browns until coated. Spread the mixture evenly in the prepared dish.
Bake for 45 minutes, until the top is golden brown and the potatoes are heated through. Check the center with a food thermometer; a casserole must reach 165°F.

Notes

Thaw the hash browns in the refrigerator. Freshly grated cheddar gives a smoother melt. Refrigerate leftovers within 2 hours in shallow, covered containers; use within 3 to 4 days. Freezing can make the potatoes mushy or separate the sauce. Reheat leftovers to 165°F, checking with a food thermometer.

Nutrition

Serving: 1servingCalories: 399kcalCarbohydrates: 26gProtein: 14.8gFat: 26.1gSodium: 722mgFiber: 1.8gSugar: 3.2g