Crack Potatoes
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 16 oz containers sour cream
- 2 cups cheddar cheese shredded
- 2 3 oz bags real bacon bits
- 1 or 2 packages ranch dip mix
- 1 28 oz bag frozen hash brown potatoes shredded kind
- Carbohydrate 33.318706496732 g
- Cholesterol 147.501766666667 mg
- Fat 44.6512941111111 g
- Fiber 1.85217663512429 g
- Protein 24.7962345555556 g
- Saturated Fat 29.6556818388889 g
- Serving Size 1 1 Serving (375g)
- Sodium 610.697466666667 mg
- Sugar 31.4665298616077 g
- Trans Fat 10.0746879888889 g
- Calories 650 calories
As a busy housewife, I'm always on the lookout for quick and easy recipes that will please my family. When I stumbled upon this recipe for Crack Potatoes, I was immediately intrigued. The name alone was enough to make me want to try it. And let me tell you, this dish did not disappoint!
The best part about this recipe is that it's incredibly simple to make. With just a few ingredients, you can have a delicious and satisfying side dish that will complement any meal. I love serving it with grilled chicken or fish, but it would also be great with a hearty soup or salad.
Step-by-step
- Combine first 4 ingredients, mix in hash browns.
- Spread into a 9x13 pan.
- Bake at 400 for 45-60 minutes.
