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Crack Potatoes

close up overhead shot of a plate of Crack Potatoes garnished with parsley
These crack potatoes are loaded with so much cheesy and bacon goodness that you will want to add it as a side dish to all your meals.
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Table of Contents
  1. CRACK POTATOES INGREDIENTS
  2. HOW TO MAKE THIS CRACK POTATOES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

I don’t think a potato dish could get any richer or decadent than these crack potatoes. Hash browns are combined with all kinds of goodness including creamy soup, ranch flavors, crispy bacon and melty cheese for this addictive and irresistible dish.

We have plenty of other side dish recipes to help you out. Have a look at our recipes for our twice baked potatoes and corn pudding.

CRACK POTATOES INGREDIENTS

You’ll need:

  • 1 (26-ounce) can cream of chicken soup, undiluted
  • 2 cups sour cream
  • 2 (1-ounce) packages dry ranch dressing mix
  • 2 teaspoons onion powder
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon kosher salt 
  • 30-ounce bag frozen hash brown potatoes
  • 1½ cups cooked, crumbled bacon (divided 1 cup and ½ cup)
  • 4 cups shredded sharp cheddar cheese (divided 3 cups and 1 cup)
  • 1 tablespoon chopped parsley (optional garnish)

PRO TIP:

It is best to shred the cheese yourself, as pre-shredded cheese tends to come coated in an anti-caking agent that affects how well it melts.

SUBSTITUTIONS AND ADDITIONS

CHEESE: You can substitute Colby Jack cheese for the shredded cheddar in these cheesy potatoes.

SOUR CREAM: You can substitute unflavored Greek yogurt for the sour cream in this loaded crack potatoes recipe.

TOPPING: You can also top the potatoes with buttered bread crumbs before baking for a crunchy topping. Green onions would also be yummy as a garnish on top of these potatoes.

BACON: It is best to cook your own bacon but you can also use real bacon bits if it makes it easier to get this dish together quickly.

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HOW TO MAKE THIS CRACK POTATOES RECIPE

PRO TIP:

If you are feeding a crowd, this would be an easy recipe to double.

STEP ONE: Preheat the oven to 400°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.

STEP TWO: Using a large mixing bowl, whisk together the cream of chicken soup, sour cream, dry ranch mix, onion powder, cracked black pepper, and kosher salt until smooth.

STEP THREE: Using a large wooden spoon, stir in the hashbrowns, 1 cup crumbled bacon, and 3 cups of shredded cheese. Stir well until completely combined.

STEP FOUR: Pour into the prepared baking dish.

STEP FIVE: Evenly sprinkle the remaining 1 cup cheddar cheese and ½ cup bacon crumbles.

PRO TIP:

You can put this together the night before, cover it well, and put it in the fridge. Before baking, uncover and let sit on the counter for 30 minutes before baking. 

STEP SIX: Bake in the preheated oven for 50 minutes. Evenly sprinkle with the chopped parsley. Serve while hot.

HOW TO SERVE

This easy side dish recipe will be a winner and an often requested dish once your family has a taste of it. Add it to the side of our Italian chicken recipe, parmesan pork chops or steak bites. A Caesar salad or roasted vegetables would round your meal out nicely.

STORAGE

IN THE FRIDGE: Store any leftovers of these loaded bacon, cheddar and ranch potatoes in an airtight container or covered in plastic wrap, in the refrigerator, for up to 3 days. 

IN THE FREEZER: You can freeze the unbaked crack potatoes for up to 2 months. Allow the crack potatoes to completely thaw before baking as directed above.

MAKE-AHEAD: This would be a fantastic freezer meal. Make several batches and freeze in disposable foil pans covered in aluminum foil. Thaw in the fridge overnight and then you have a yummy side dish to pop in the oven when you need it.

This addictive potato recipe is loaded with bacon, melty cheese and ranch flavor and baked until golden brown and bubbling. It would make for the perfect side dish to any family dinner and may very well become one of your favorites.

FREQUENTLY ASKED QUESTIONS

Can I make this dish ahead of time?

This fantastic potato casserole can be made ahead of time and kept in the freezer for up to two months. Thaw overnight and pop in the oven when you are ready to bake.

Can I use a different type of potatoes?

If you wanted to use diced potatoes, tater tots or other types of potatoes for this yummy recipe, you sure can!

My cheese is not melting the way I would like it to.

It is best to shred your own cheese rather than using pre-shredded cheese. Pre-shredded cheese is coated with an anti-caking agent to preserve it but it tends to prevent it from melting well.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a plate of Crack Potatoes garnished with parsley

Crack Potatoes

5 from 1 vote
These crack potatoes are loaded with so much cheesy and bacon goodness that you will want to add it as a side dish to all your meals.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

  • 26 ounces cream of chicken soup undiluted
  • 2 cups sour cream
  • 2 ounces dry ranch dressing mix
  • 2 teaspoons onion powder
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon kosher salt
  • 30 ounces frozen hash browns
  • cups bacon cooked and crumbled (divided 1 cup and ½ cup)
  • 4 cups sharp cheddar cheese shredded (divided 3 cups and 1 cup)
  • 1 tablespoon chopped parsley optional garnish

Instructions
 

  • Preheat the oven to 400°F. Generously spray a 9×13 baking dish with nonstick spray. Set it aside.
  • Using a large mixing bowl, whisk together the cream of chicken soup, sour cream, dry ranch dressing mix, onion powder, cracked black pepper, and kosher salt until smooth.
  • Using a large wooden spoon, stir in the hashbrowns, 1 cup crumbled bacon, and 3 cups of shredded cheese. Stir well until completely combined.
  • Pour into the prepared baking dish.
  • Evenly sprinkle the remaining 1 cup of shredded cheese and ½ cup crumbled bacon.
  • Bake for 50 minutes. Evenly sprinkle with the chopped parsley. Serve while hot.

Notes

PRO TIP: It is best to shred the cheese yourself, as pre-shredded cheese tends to come coated in an anti-caking agent that affects how well it melts.
 
PRO TIP: If you are feeding a crowd, this would be an easy recipe to double.
 
PRO TIP: You can put this together the night before, cover it well, and put it in the fridge. Before baking, uncover and let sit on the counter for 30 minutes before baking. 

Nutrition

Calories: 716kcal | Carbohydrates: 33g | Protein: 25g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2184mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1152IU | Vitamin C: 10mg | Calcium: 500mg | Iron: 3mg
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