Crack Potatoes
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Crack Potatoes
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Loaded crack potatoes are the best thing you’ll ever make. This recipe is perfect to feed a large crowd. Cheesy, creamy, and ranch side dish is loaded with bacon and very easy to make. Make this comforting casserole either from store-bought hash browns or using fresh potatoes from scratch.
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Ingredients
- 2 lb potatoes washed and cubed or 30 ounces bag frozen hash browns
- 8 slices Bacon cooked until crispy
- 3 tablespoon butter or use bacon fat
- ¼ cup dry ranch dressing mix
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 cups grated cheddar cheese
- salt and pepper to taste
- 1 green onion chopped
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Instructions
- Pre-heat oven at 400°F
- Usually frozen potato hash brown is used to make this recipe. It’s quick and easy to put together with store-bought hash browns. If you can’t get frozen hash browns use fresh potatoes. It works too.
- Scrub potatoes and rinse them clean. Pat dry with kitchen towel. Cut into small cubes. It’s up to you to peel the skin or it as it is. I prefer it with the skin.Russet potatoes are best; red potatoes work too.
- Cut bacon into small cubes and cook in a pan until crispy. Reserve bacon fat and use it to cook potatoes instead of butter for added richness and taste. If you don’t want to use bacon fat, use butter.
- Transfer diced potatoes into a wide bowl. Add bacon fat and season with salt and pepper. Toss to coat uniformly.
- Transfer to an 8x8 casserole dish. Cover with aluminum foil. Bake in pre-heated oven at 400°F for 40-50 minutes or until potatoes are cooked tender.
- Meanwhile in another bowl mix ranch seasoning, a pinch of salt and pepper, sour cream, 1 cup shredded cheddar cheese, and half the quantity of bacon. Mix well.Note: Mixing dry ranch seasoning in buttermilk is not a necessary step, use dry mix directly.
- Remove the casserole dish from the oven. Pour cheese mix over potatoes. Lightly toss with a silicon or wooden spatula to coat the potatoes.
- Sprinkle the remaining 1 cup of cheddar cheese on top and the remaining bacon. Bake in the oven for 5 – 7 minutes or until cheese is melted hot and bubbly.
- Remove from oven. Garnish with fresh green onions and serve immediately.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Crack potatoes are usually made using frozen hash browns. It’s easy and quick to make with store-bought hash browns. Having said that, this recipe works great with fresh potatoes too. Make sure to dice potatoes evenly so they all cook together. Use dry ranch seasoning mix. Bottled stuff won’t taste good for the recipe. If you want extra creamy potatoes, add ½ cup more sour cream. Using real bacon always is best. You can also use bacon fat reserved from cooking bacon to cook potatoes.
- Crack potatoes are usually made using frozen hash browns. It’s easy and quick to make with store-bought hash browns. Having said that, this recipe works great with fresh potatoes too. Make sure to dice potatoes evenly so they all cook together.
- Use dry ranch seasoning mix. Bottled stuff won’t taste good for the recipe.
- If you want extra creamy potatoes, add ½ cup more sour cream.
- Using real bacon always is best. You can also use bacon fat reserved from cooking bacon to cook potatoes.
Nutrition Information
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Calories
578kcal
(29%)
Carbohydrates
11g
(4%)
Protein
20g
(40%)
Fat
50g
(77%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
1779mg
(74%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
825IU
(17%)
Vitamin C
1mg
(1%)
Calcium
429mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 50g | 77% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1779mg | 74% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 429mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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