This potato casserole is so good, we call it like it is! Crack Potatoes make the perfect side dish or potluck addition, no matter the occasion. Cheesy, tangy, melty, and potato-y goodness combines with the zest and flavor of ranch mixed throughout for a dish that’s so good, you just can’t deny it! Oh, and we can’t forget the bacon! You can assemble this recipe prior to your next meal or dinner event and refrigerate or freeze it for easy storage. When you’re ready, pop it in the oven and, voila! Crack Potatoes! Pass us a plate!

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  • 2 (16-ounce) containers sour cream
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups bacon, cooked, chopped
  • 2 (1-ounce) envelopes powdered ranch dressing mix
  • 1 (32-ounce) bag frozen shredded hash brown potatoes
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Step 1 –Preheat oven to 400 degrees F.

Step 2 –Lightly coat a 9×13-inch pan with cooking spray.

Step 3 –In a large bowl, combine the sour cream, the cheese, the bacon, and the ranch mix.

Step 4 –Stir the hash browns into the bacon mixture and mix well.

Step 5 –Pour the bacon mixture into the prepared pan.

Step 6 –Bake the potatoes, uncovered, until cooked through, melty, and bubbly, about 45 minutes-1 hour.

Step 7 –Serve the potatoes hot.