Crack Potatoes are an irresistibly creamy, cheesy, and savory side dish loaded with bacon. You can’t stop at just one serving! This easy recipe combines hash browns, lots of cheddar cheese, sour cream, crispy bacon, and zesty ranch dressing mix for the ultimate comfort food casserole that feeds a crowd.
Since this recipe uses frozen hashbrowns, peeling potatoes is not required and there is no need to thaw the hash browns. It can easily be made ahead of time and is perfect for potlucks and summer barbecues.
Ingredients
- Shredded frozen hash browns
- Cheddar cheese
- Bacon
- Ranch dressing mix
- Sour cream
- Green onions
How to Make Crack Potatoes
Following is a brief overview of how to prepare. Please see the recipe card for full detailed instructions.
- Stir together the sour cream and ranch dressing mix in a very large mixing bowl.
- Add shredded cheese and bacon (reserve 1 cup of the cheese and ½ cup of the bacon for topping) and stir to combine. Add hash browns and stir to combine.
- Transfer to a prepared 9×13 baking dish.
- Cover with aluminum foil and bake for 40 minutes.
- Carefully remove the baking dish and sprinkle evenly with the reserved cheese and bacon.
- Return to the oven (uncovered) and bake for an additional 5 to 10 minutes, or until cheese is melted. Sprinkle with green onions when serving.
Common Questions
No, thawing is not required in this recipe.
The term “crack” is considered slang in recipes. It’s often used to describe dishes that are exceptionally comforting, delicious, and irresistable (like my Christmas crack recipe!).
This dish pairs perfectly with many main courses, such as air fryer chicken, prime rib, and garlic rosemary pork chops.
Make-Ahead Instructions
Prepare the night before and store covered in the refrigerator. Remove from the fridge about 30 minutes before baking. Bake as directed (you might need to bake a few extra minutes).
Storage
Once cooled, store in an airtight container in the refrigerator for up to 3 days.
More Cheesy Potato Side Dishes
Crack Potatoes
Ingredients
- 2 (16 ounce) containers sour cream
- 2 (1 ounce) packages ranch dressing mix
- 3 cups shredded sharp cheddar cheese (12 ounces) divided, reserve 1 cup for topping
- 1 pound bacon – fully cooked and crumbled or chopped, divided about 1 cup crumbled – reserve ½ cup for topping
- 1 (30 ounce) package frozen shredded hash brown potatoes
- â…“ cup sliced green onions green and white parts
Instructions
- Preheat your oven to 400 degrees F. Grease a 9×13 baking dish or spray with cooking spray. Set aside.
- Stir together the sour cream and ranch dressing mix in a very large mixing bowl until combined.
- Add 2 cups of the shredded cheese and bacon (reserve ½ cup of the bacon for topping). Stir until combined.
- Add hash browns and stir to combine.
- Transfer to the prepared dish and spread evenly with the back of a large spoon.
- Cover with aluminum foil and bake for 40 minutes. Carefully remove the baking dish and uncover. Sprinkle evenly with the reserved cheese and bacon.
- Return to oven (uncovered) and bake for an additional 5 to 10 minutes, or until cheese is melted.
- Sprinkle with sliced green onions when serving.
Notes
- Storage:Â Once cooled, store in an airtight container in the fridge for up to 3 days.
- Make ahead:Â Prepare the night before and store covered in the refrigerator. Remove from the fridge about 30 minutes before baking. Bake as directed (you might need to bake a few extra minutes).
- Packaged real bacon recipe pieces can be used in this recipe (do not use imitation bacon bits). You’ll need approximately 1 cup.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published May 2012. Updated with new photos, new text, and recipe revised July 2023.
Margo
I owe an apology as I didn’t get to make this dish on the 21st as we had to leave unexpectedly…had everything out to make it and plans changed instantaneously…
I have been salivating to try this for two days now and I know it’s going to be good!
I really enjoy your blog Amy as you have so many wonderful recipes…your love of food, people and your blog shines throughout! Thank you for all of the hard work you put into this blog!
Margo
I added 2 leftover cups of shredded chicken breast…delicious
kyle
I make a similar casserole but add crushed Durkee dried onions and pringles sour cream and onion potato chips on top last 10 minutes for a yummy and crunchy topping.
Amy @ The Blond Cook
That sounds delicious, Kyle!
Margo
Thank you Kyle, I just stuck this casserole in the oven & was considering what would make a crunchy topping out of what I have in the pantry… I have the dried onions, my sour cream & onion chips aren’t Pringles, but since Pringles won’t know I’ll go for it in the last 10 minutes…
Wishing everyone a blessed weekend!
John in Phoenix
My Sister is famous for her “Stick-Your-Face-In-It” hash brown casserole. This sounds very much like an related version (she uses tater tots!) Of course, you had me with the name “Crack Potatoes”! (not related, but I used to be addicted to Crack Cookies)
Marie Goodson
This sounds so tasty and will make it this coming week. Marie G. in Tehachapi, Ca.
Sara Jordan
I make a hashbrown casserole for Christmas and Thanksgiving that is so yummy…you use the frozen shredded hashbrowns…melted butter, sour cream, chopped onion, and shredded chedder cheese…mix all this together and put in a dish and bake for about 45 min…so yummy!!! My daughters always request this. I will have to try your “crack potatoes! Sound so good