Crack Potatoes
User Reviews
5
Crack Potatoes
Description
Crack Potatoes combine shredded hash brown potatoes with softened cream cheese and sour cream, seasoned with salt, black pepper, onion powder, garlic powder, and ranch dressing mix. Two-thirds of grated cheddar cheese and half the cooked, chopped bacon are stirred in before baking the mixture covered. After baking 40 minutes at 400°F, the remaining cheddar and bacon are sprinkled atop and baked uncovered until melted and golden.
The casserole offers a creamy, cheesy texture inside from the dairy and ranch mix, contrasting with the savory crispiness of bacon on top. The hash browns provide tender, textured potato throughout. The layered cheeses create a rich and cohesive flavor, enhanced by traditional ranch seasoning.
This dish is ideal as a side for gatherings or comfort meals. It can be prepared in advance and stored refrigerated for two days or frozen for up to two months before baking. Leftovers reheat well in the oven or microwave. Softening cream cheese fully before mixing helps achieve an even consistency.
Ingredients
- 8 ounces cream cheese softened
- 16 ounces sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 ounces ranch dressing powdered mix two 1 oz packages
- 3 cups cheddar cheese grated and divided
- 1 pound Bacon cooked, chopped and divided
- 30 ounces potato shredded hash brown
Instructions
- Preheat oven to 400 F degrees. Prepare a 9X13 inch baking dish by spraying the bottom and sides with non-stick spray.
- Using a very large bowl, mix together cream cheese, sour cream, salt, pepper, onion powder, garlic powder, and dry ranch dressing mix.
- Stir in 2 cups of grated cheddar cheese and about half of the chopped bacon. Add in the hashbrown potatoes and stir to mix well.
- Place mixture into prepared baking dish, cover with foill and bake for 40 minutes.
- Remove baking dish from the oven and sprinkle on the remaining 1 cup of shredded cheese and the remaining bacon. Return dish to the oven and continue baking, uncovered, for an additional 10 minutes. Remove and serve.
Notes
- Softening cream cheese completely before mixing makes blending easier; an electric mixer can help achieve smoothness.
- The casserole can be prepared ahead and refrigerated for up to 2 days or frozen for up to 2 months before baking.
- Store leftovers tightly covered in the refrigerator for 3-4 days or freeze for up to 2 months; reheat in oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | -13g | |
| Calories | 667kcal | 33% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 61g | 94% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 106mg | 35% |
| Sodium | 876mg | 37% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 264mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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