Crack Potatoes

These Crack Potatoes are one of the most addicting side dishes you will ever make. Loaded with shredded hashbrowns, crispy bacon, ranch seasoning, and melty cheddar cheese, this creamy potato casserole disappears fast every single time I make it!

If there is one dish that gets requested at my Thanksgiving table every single year without fail it is these Crack Potatoes. The first time I made them my family was hooked and now it is simply non-negotiable, if Crack Potatoes are not on the table someone is going to say something!

It is the same magic behind my Crack Chicken Casserole and Crack Chicken Dip, and these potatoes are just as dangerous!

Ingredient Notes:

• Shredded Frozen Hash Brown Potatoes – I use frozen shredded hash browns straight from the bag, no need to thaw them first! Thawing can actually make your casserole watery so keep them frozen until you are ready to mix.
• Sour Cream – Full fat sour cream gives you the best texture and flavor. You can use light sour cream if you prefer but the casserole will be slightly less creamy. Greek yogurt also works as a substitute if that is what you have on hand.
• Cream of Chicken Soup – This helps bind everything together and adds an extra layer of creaminess. You can use a low sodium version if you are watching your salt intake. Cream of mushroom soup works great as a substitute too.
• Unsalted Butter – Make sure your butter is fully melted before adding it so it coats everything evenly. I use unsalted so I can control the salt level since the ranch seasoning and bacon already add plenty of flavor.
• Ranch Seasoning – I use one packet of Hidden Valley Ranch dry seasoning mix. You can also use 3 tablespoons from a large shaker bottle, it is roughly the same amount.
• Bacon – Cooked and crumbled bacon gets mixed into the potatoes and also sprinkled on top before baking for extra crispy bacon goodness on top. Real bacon bits from the store work great as a shortcut if you are in a hurry. love using my Oven Baked Bacon recipe for perfectly crispy results every time.
• Shredded Cheddar Cheese – Sharp cheddar gives you the most flavor but mild cheddar, Colby jack, or a Mexican blend all work great too.

Directions:

Step One – Preheat oven to 350 degrees F. Prepare a 9×13 baking dish with nonstick cooking spray and set aside.

Step Two – In a large mixing bowl mix together shredded hash brown potatoes, sour cream, cream of chicken soup, melted butter, ranch seasoning, ¾ cup cooked bacon, 2 cups shredded cheddar cheese. Mix all these ingredients together.

Step Three – Once mixed place in your prepared baking dish.

Step Four – Top your casserole with remaining ¼ cup cooked bacon and ½ cup shredded cheddar cheese.

Step Five – Bake for 40-45 minutes until the casserole is warmed throughout.

Can Crack Potatoes be made in advance?

Yup, you sure can make this ahead of time! If you want to make it in advance, cook it in a baking dish that has a lid. Once it is done being baked, allow it to fully cool. Place it in the refrigerator until you are ready to serve. It will last up to 7 days in the refrigerator.

When ready to serve preheat the oven to 350 degrees and reheat for about 10 to 15 minutes until it is heated throughout.

Freezing Instructions:

This recipe is perfect for freezing and serving later. Follow the steps until baking. Place all ingredients into a freezer-safe casserole dish and top it.

Cover with foil and place in the freezer for up to 3 months.

When you are ready to serve just place in the fridge to thaw for 24 hours and then bake according to directions.

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