I made and ate (copious amounts of) these potatoes on Sunday and I’m still stuffed to the gills.
They’re called crack potatoes, so you know they are going to be amazing. And if the name alone doesn’t convince you, perhaps the ingredient list will- cheddar cheese, sour cream, Ranch seasoning, bacon bits and frozen hash browns.
I don’t ever make rich, fattening side dishes like this, but we had a family gathering this weekend and I felt like being especially bad. This dish did not disappoint, folks.
This casserole tastes like a twice baked potato, but is 1000 times easier. You stir all the ingredients together, throw them in a dish, bake them off, and you’re enjoying calorie-tastic bliss in no time.
I did mention that they’re called crack potatoes, so don’t blame me if you find yourself finishing off the entire pan.
Recipe from Plain Chicken
- 2 (16 oz) tubs sour cream
- 2 packages Ranch dip mix
- 3 cups shredded cheddar cheese
- 2 (3 oz) bags bacon bits
- 1 (30 oz) bag frozen shredded hash browns
- Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray.
- In a large bowl, mix together sour cream, Ranch seasoning, cheddar cheese and bacon bits. Stir in potatoes, making sure that all are coated with sour cream mixture.
- Spread potatoes into prepared dish and bake for 45 minutes to one hour.
- Put on your stretchy pants and serve hot!