Crack potatoes are as addicting as they sound! Creamy, cheesy and chock full of crisp bacon, and ranch flavor, they’re sure to be a dinner hit!
I saw photos of these potatoes floating around on Facebook and with a name such as crack potatoes, I was duly intrigued.
I traced back the recipe to Plain Chicken and after briefly glancing through the short list of ingredients and three-step procedure, I was in my kitchen excitedly making myself 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 potatoes before, I was sure the combo would work beautifully and beautifully it did work!
This potato dish definitely deserves its name, it was so addicting! G and I wolfed down the whole pan between us for lunch and wanted more come dinner.
These crack potatoes double easily and keep well in the freezer, making them a breeze to serve for family dinners and large gatherings. Loaded with sour cream, bacon crumbles, and cheese, they’re everything indulgent and definitely not waist-friendly but so worth the fat pants. Enjoy!
Crack potatoes are as addicting as they sound! Creamy, cheesy and chock full of crisp bacon, and ranch flavor, they're sure to be a dinner hit!
- 8 slices bacon, chopped
- 24 ounces sour cream
- 1 package (1.0 ounce) ranch dip/dressing mix
- 1 package (28 ounces) frozen shredded hash browns
- 3 cups cheddar cheese, shredded
- 1/2 cup green onions, chopped
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.