Crack Potatoes are as addictive as their name! Creamy, cheesy, and chock full of crisp bacon and ranch flavor, they’re hard to resist. They’re perfect for holiday potlucks, weeknight dinners, or game-day spreads.
I saw photos of these potatoes floating around on Facebook, and with a name like “crack potatoes,” I was duly intrigued. I traced the recipe back to Plain Chicken, and after briefly glancing through the short list of ingredients and the three-step procedure, I was in my kitchen, excited to make a batch. The ingredients were basic pantry staples; I didn’t even need to make a special trip to the store!
Other than crisping fresh bacon to crumble and adding chopped green onions for a splash of color, I didn’t deviate far from the original recipe. As I’ve tried sour cream, ranch dip mix, and cheese in these cheddar ranch potatoes before, I was sure the combo would work beautifully, and beautifully it did work!
This loaded potato side dish definitely lives up to its name; it was so addictive! G and I wolfed down the whole pan between us for lunch and wanted more for dinner. They’re everything indulgent and definitely not waist-friendly, but so worth the fat pants.
Ingredient notes
- Potatoes– this recipe uses frozen shredded hash browns. You can try diced potatoes or even tater tots for an easy switch-up in texture.
- Crisp crumbled bacon– adds salt, crunch, and smoky bite. Chopped ham and crumbled sausage are also good options.
- Sour cream– brings creaminess and a hint of tang. You can substitute Greek yogurt, a lower-calorie option, or softened cream cheese for a more luxurious taste.
- Ranch seasoning mix– provides the best herb flavor.
- Cheese– adds a melty, gooey finish. You can swap with panko breadcrumbs, cornflakes, or crushed potato chips for more crunch.
- Green onions– for color and a touch of freshness.
How to make crack potatoes
- Using frozen potatoes adds a bit of moisture to keep the casserole from getting too dry.
- Stir the sour cream and ranch seasoning well before adding them to the other ingredients to ensure even distribution.
- Mix half of the crispy bacon into the potatoes to infuse a smoky flavor, and save the other half for the topping to add crunch.
Cooking tip
For a smoother melt, use freshly grated cheese instead of pre-shredded bagged cheese, which contains additives that result in a grainy texture.
Frequently Asked Questions
Why are they called crack potatoes?
The name is derived from the fact that the loaded potato casserole is so tender, rich, and creamy that it’s hard to resist.
Can it be frozen?
Yes, crack potatoes can be frozen, both as leftovers and before baking. However, there could be a change in texture, with the hash browns getting a bit mushy or the cream sauce separating due to freezing and thawing.
How to serve and store
- These loaded potatoes are great as a side for dinner or a shareable party dish on a buffet table. Serve them with skillet roast chicken and garlic parmesan roasted asparagus, or pear and feta salad with poppy seed dressing for a hearty meal. They’re also delicious for breakfast paired with over-easy or scrambled eggs.
- To store leftovers, allow them to cool, then transfer them to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- For make-ahead meals, assemble in a freezer-safe casserole dish, freeze, and bake when ready to serve.
- Thaw overnight, cover tightly with foil, then reheat in a 350°F oven for about 15 to 20 minutes or until heated through and bubbly. If frozen, add an extra 10 to 15 minutes to the reheating time. You can reheat individual portions in the microwave at 2- to 3-minute intervals until heated through. Stir well between intervals. As a faster alternative, reheat in the air fryer at 325°F for about 3 to 5 minutes.
More potato recipes
Ingredients
- 8 slices bacon chopped
- 24 ounces sour cream
- 1 package (1.0 ounce) ranch seasoning mix
- 1 package (28 ounces) frozen shredded hash browns
- 3 cups cheddar cheese shredded
- 1/2 cup green onions chopped
Equipment
- 1 9×13 baking dish
Instructions
- In a skillet over medium heat, cook bacon until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
- In a bowl, whisk together sour cream and ranch dressing mix.
- Add hash browns, 2 cups of the cheese, bacon crumbles, and green onions. You can leave about 1 tablespoon of bacon and green onions to garnish potatoes once cooked. Transfer into a baking dish.
- Bake, uncovered, in a 400 F oven for about 40 to 50 minutes or until cooked through.
- Sprinkle remaining 1 cup cheese on top and bake for another 5 to 10 minutes or cheese is melted.
- Remove from heat and garnish with additional bacon crumbles and green onions, if desired. Serve hot.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
PATRICIA A MOORE says
why shredded, why not little diced potatoes with green pepper and onion (potatoes O’Brien)?
Olivia @ Olivia's Cuisine says
Sounds like the perfect easy weeknight meal. I love potatoes and bacon together. Yum!
Claire | Sprinkles and Sprouts says
Oh my goodness! The name is perfect for this dish! I cannot wait to cook this.
And I agree I have never been a fan of the packets of bacon bits!
Jemma @ Celery and Cupcakes says
This looks like the perfect hearty comfort food on a cold wet day.
Maureen says
This sounds like the perfect cold-weather dish!
Tracy says
Crack indeed! Yum!
Dawn @ Words Of Deliciousness says
I love the name for this recipe, crack potatoes. They look wonderful and sound like they are quite easy to make. I know that my family would love these. Thanks for sharing.