📋 Crack Potatoes
Loaded crack potatoes are the best thing you’ll ever make. This recipe is perfect to feed large crowd. Cheesy, creamy and ranch side dish is loaded with bacon and very easy to make. Make this comforting casserole either from store bough hash browns or using fresh potatoes from scratch.
Servings: 4 servings
- 2 lb potatoes washed and cubed or 30 ounces bag frozen hash browns
- 8 slices bacon cooked until crispy
- 3 tablespoon butter or use bacon fat
- ¼ cup dry ranch dressing mix
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 cups grated cheddar cheese
- Salt and pepper to taste
- 1 green onion chopped
Pre-heat oven at 400°F
Original crack potatoes recipe uses store bought frozen potato hash brown. It’s quick and easy to put together with store bought hash browns. If you can’t get frozen hash browns use fresh potatoes. It works too.
Fresh potatoes steps - scrub potatoes and rinse it clean. Pat dry with kitchen towel. Cut into small cubes. It’s up to you to peel the skin or it as it is. I prefer it with the skin.Russet potatoes are best; red potatoes work too.
I cook bacon. Cut into small cubes and cook in a pan until crispy. Reserve bacon fat and use it to cook potatoes instead of butter for added richness and taste. If you don’t want to use bacon fat, use butter.
Transfer diced potatoes into a wide bowl. Add bacon fat season with salt and pepper. Toss to coat uniformly.
Transfer to 8x8 casserole dish. Cover with aluminum foil.
Bake in pre-heated oven at 400°F for 40-50 minutes or until potatoes are cooked tender.
Meanwhile in another bowl mix ranch seasoning, pinch of salt and pepper, sour cream, 1 cup shredded cheddar cheese and half the quantity bacon. Mix well.Note: this recipe is made with dry seasoning mix. Don’t get confused with what you see in photo and video. It is dry seasoning mix mixed in 1 tablespoon of buttermilk. Mixing in buttermilk is not a necessary step use dry mix directly.
Remove casserole dish from oven.
Pour cheese mix over potatoes.
Lightly toss with silicon or wooden spatula to coat potatoes.
Sprinkle remaining 1 cup cheddar cheese on top and remaining bacon.
Heat in oven for 5 – 7 minutes or until cheese is melted hot and bubbly.
Remove crack potatoes from oven.
Garnish with fresh green onions and serve immediately.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Original recipe calls for frozen hash browns. It’s easy and quick to make with store bought hash brown. Having said that, this recipe works great with fresh potatoes too. Make sure to dice potatoes evenly so they all cook together.
- Use dry ranch seasoning mix. Bottled stuff won’t taste good for the recipe.
- If you want extra creamy crack potatoes, add ½ cup more sour cream.
- Using real bacon always is best. You can also use bacon fat reserved from cooking your own bacon to cook potatoes.
Calories: 578kcal | Carbohydrates: 11g | Protein: 20g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1779mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg