Jack up your next side dish and your guests will be astonished! We can’t water this one down, Pepper Jack Bake is an exceptional addition to any meal that people will be chatting and singing about for days. These shredded hash browns are tumbling in pails of creamy, seasoned sauce and hills of melted pepper jack and parmesan cheeses… creating a lot of love for one another. Crowned with a bacon-infused, cracker crust (plus more parmesan), this Pepper Jack Bake makes Jill blush from her love of it all. Get pumped up about these delicious spuds; there’s no uphill battle here. Everyone will be falling all over themselves for this one. Be careful there, no rush, we will save you some!
Ingredients
- 1 (30-ounce) bag frozen shredded hash browns
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 cups pepper jack cheese, shredded
- 1 1/2 cups heavy whipping cream
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 cup parmesan cheese, grated, divided
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt, to taste
- black pepper, to taste
- 1 sleeve buttery crackers, crushed
- 1/2 cup bacon, cooked and chopped
- 1 teaspoon paprika
- green onions, to taste, sliced, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –In a large bowl, add the hash browns, the cream of chicken soup, the pepper jack cheese, the heavy cream, the butter, the sour cream, 1/4 cup of the parmesan cheese, the onion powder, the garlic powder, the salt, and the black pepper and stir to combine.
Step 4 –Evenly pour the potato mixture into the prepared baking dish.
Step 5 –In a medium bowl, add the crushed crackers, the bacon, the remaining parmesan cheese, and the paprika and stir to combine.
Step 6 –Evenly sprinkle the cracker mixture over the top of the potato mixture.
Step 7 –Bake the potato bake until it is bubbly, about 45-50 minutes.
Step 8 –Serve the potato bake garnished with the green onions.
