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These Crack Potatoes are SO addicting you will eat this side dish up! Made with shredded hash browns, cheddar cheese and ranch seasoning to make this Crack side dish the best!
One of the most viral trends in food right now is making Crack “anything.” Crack Dip and Crack Chicken Casserole are some of the most viral foods out on social media right now. They are also some of my top recipes on the blog too. So, I had to make the perfect Crack Potatoes as a side dish!
How to make Crack Potatoes:
Mix all your ingredients together in a large mixing bowl. The hash browns, cheese, seasoning, bacon, sour cream, and cream of chicken soup all come together nicely.
Spread the Crack mix into a prepared casserole dish or baking pan. Bake and enjoy!
Ingredient Notes:
- Shredded Frozen Hash Brown Potatoes: Frozen potatoes so everything blends together well when baking.
- Sour Cream: Brings all the flavors together.
- Cream of Chicken Soup: You can use a low sodium option for this if you like.
- Unsalted Butter: melted.
- Ranch Seasoning: This is the main, “secret” ingredient for Crack dishes.
- Bacon: Cooked and Crumbled. Divided to mix in the potatoes and to top before baking.
- Shredded Cheddar Cheese: Divided to mix into the potatoes and to top before baking.
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.
Try some of my other “Crack” recipes:
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Crack Potatoes
Ingredients
- 16 oz shredded hash brown potatoes, frozen
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 4 tablespoons unsalted butter, melted
- 1 oz ranch seasoning
- 1 cup bacon, cooked and crumbled
- 2 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Prepare a 9×13 baking dish with nonstick cooking spray and set aside.
- 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.
- Once mixed place in your prepared baking dish.
- Top your casserole with remaining ¼ cup cooked bacon and ½ cup shredded cheddar cheese.
- Bake for 40-45 minutes until the casserole is warmed throughout.
