Crack Potatoes

These easy crack potatoes are an ultimate comfort food side dish that feeds a crowd!

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

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
⅓ cup sliced green onions green and white parts

Preheat your oven to 400 degrees F. Grease a 9x13 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.

Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
Make ahead: 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.