Loaded Potato Casserole
One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as Crack. I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parents refrigerator! I was devastated! I took the dip back home and started thinking about what to do with it - other than eat it all by myself. I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole!
One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as Crack. I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parents refrigerator! I was devastated! I took the dip back home and started thinking about what to do with it - other than eat it all by myself. I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole!
- Carbohydrate 0.563200000476101 g
- Cholesterol 46.2000000390552 mg
- Fat 14.5816000123266 g
- Fiber 0 g
- Protein 10.9560000092617 g
- Saturated Fat 9.28048000784526 g
- Serving Size 1 1 Recipe (44g)
- Sodium 273.240000230984 mg
- Sugar 0.563200000476101 g
- Trans Fat 0.754600000637906 g
- Calories 177 calories
Step-by-step
- Combine first 4 ingredients, mix in hash browns.
- Spread into a 9x13 pan.
- Bake at 400 for 45-60 minutes.
Sour cream provides the primary moisture base for binding shredded potatoes and cured pork without requiring an added cream sauce or stock. Mixing dairy directly with frozen potatoes requires careful attention to baking dynamics to ensure even heat penetration throughout the dish.
- Bake the casserole uncovered at 400 degrees Fahrenheit for 45 to 60 minutes to allow excess surface moisture from the sour cream to evaporate.
- Look for deep golden-brown edges and bubbling fat around the perimeter of the 9x13-inch pan to confirm the center has reached serving temperature.
- Thaw the shredded potatoes partially on the counter for 30 minutes if you want to reduce the total baking time by roughly ten minutes.
- Substitute Greek yogurt at a 1:1 ratio for the sour cream to alter the protein density without changing the binding capability of the base.
Proper browning relies on the fat content rendering from the cured pork bits during the extended oven time. Let the pan rest for ten minutes after removal from the heat source to allow the starches to firm up for clean portioning.
