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!
Servings 6 Servings
- 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.
Calories: 692kcal | Carbohydrates: 31g | Protein: 22g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 137mg | Sodium: 1016mg | Potassium: 673mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 13.2mg | Calcium: 550mg | Iron: 2.2mg