Crack Potatoes
HB-13401 · Hand-built original · American
Shredded hash browns baked in a ranch-seasoned cream cheese and sour cream sauce with bacon and plenty of cheddar. The top bakes up golden and bubbly, first under foil and then uncovered.
AmericanSide Dish55 minServes 8816 kcalGluten-freeEgg-free
Main ingredient: bacon
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 8 oz cream cheese, softened
- 1½ cups sour cream
- 1 package dry ranch dressing powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 lb bacon, cooked and chopped, divided
- 3 cups shredded cheddar cheese, divided
- 30 oz shredded hash brown potatoes
Method
- Heat the oven to 375°F and lightly coat a 9x13-inch pan with cooking spray.
- Set aside ¼ cup of the chopped bacon for the top of the dish.
- In a large bowl, stir the cream cheese, sour cream, 2 cups of the cheddar, the remaining bacon, the ranch powder, onion powder, salt and pepper together until well combined.
- Fold the hash brown potatoes into the cheese mixture until every shred is coated, then spoon the mixture into the prepared pan and level it.
- Scatter the last cup of cheddar over the top, cover the pan with foil, and bake for 40 minutes.
- Remove the foil and bake for 5 minutes more, until the cheese on top is melted and bubbling.
- Scatter the reserved bacon over the potatoes and serve them warm.
Prep: 10 min · Cook: 45 min · Total: 55 min
Nutrition (per serving, where published)
816 kcalCalories
22.5 gProtein
45.2 gCarbs
62.6 gFat
22.9 gSaturates
4.9 gFibre
4.1 gSugars
1865 mgSodium
96 mgCholesterol
836 mgPotassium
400 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data