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.
- 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
- 1½ 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
Preheat the oven to 400°F. Generously spray a 9x13 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.
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.
Calories: 716kcalCarbohydrates: 33gProtein: 25gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 126mgSodium: 2184mgPotassium: 583mgFiber: 2gSugar: 2gVitamin A: 1152IUVitamin C: 10mgCalcium: 500mgIron: 3mg