Crack Potatoes
User Reviews
5
Crack Potatoes
Description
This casserole starts by dicing russet potatoes into one-inch pieces and baking them until tender after tossing them with melted butter, salt, and pepper. While they bake covered, a mixture of sour cream, ranch seasoning, half the bacon, and half the cheddar cheese is stirred together. After the potatoes have softened, this creamy mixture is poured on and mixed gently to coat.
The dish is then topped with the remaining cheddar cheese and bacon before returning to the oven briefly for the cheese to melt and brown slightly. This layering creates a rich, flavorful combination of soft potatoes with creamy and savory elements from the cheese and sour cream, complemented by the salty crunch of bacon. Fresh diced green onions finish the dish with a mild onion bite.
The recipe notes suggest using frozen diced hash browns as an alternative to fresh potatoes. Leftovers store well in the refrigerator for up to five days. A dry ranch seasoning mix must be used rather than a dressing for proper flavor and consistency.
Ingredients
- 2 lbs russet potato washed
- 8 lices Bacon cooked and chopped
- 3 Tbsp butter melted
- 1 packet ranch seasoning mix 1 oz packet
- 1 cup sour cream
- 2 cups cheddar cheese shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 green onion diced
Instructions
- Preheat the oven to 400 degrees F.
- Peel and dice the potatoes into approximately 1 inch pieces. Place the potatoes in a large mixing bowl and toss them with the melted butter, salt and pepper.
- Then move the potatoes into an 8X8 baking pan. Cover the pan with foil and bake in the oven for 40-50 minutes until the potatoes are tender.
- In a separate bowl, stir together the sour cream, ranch seasoning mix, half of the chopped bacon and half of the cheddar cheese. Pour this mixture on top of the cooked potatoes. Gently stir the potatoes to coat the potatoes with the sour cream mixture.
- Sprinkle the remaining cheddar cheese and chopped bacon on top.
- Bake for 5-7 minutes until the cheese is melted.
- Remove the potatoes from the oven. Top with the diced green onions and serve warm.
Notes
- Use frozen diced hash browns instead of fresh potatoes if preferred.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Choose a dry ranch seasoning mix to ensure correct flavor and texture in the sour cream mixture.
- Russet potatoes work well, but red potatoes can be a flavorful alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1049mg | 44% |
| Potassium | 775mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 330mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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