Crack Potatoes
Crack Potatoes are a creamy, cheesy, and bacon-packed side dish that’s so addictive you’ll keep coming back for more! This crowd-pleasing recipe is perfect for potlucks, holidays, or as a comforting family meal addition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs frozen hash browns (thawed) or 5 cups peeled and shredded potatoes
- 1 (16 oz) container sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup cooked and crumbled bacon (reserve some for topping)
- 2 tablespoons chopped green onions or parsley (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Mixture:
- In a large mixing bowl, combine the sour cream, cream of chicken soup, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Add the Potatoes:
- Stir the hash browns or shredded potatoes into the mixture until fully coated. Fold in the cooked and crumbled bacon, reserving some for garnish.
- Assemble and Bake:
- Spread the mixture evenly into the prepared baking dish. Bake uncovered for 40–45 minutes, or until bubbly and golden brown on top.
- Garnish and Serve:
- Remove from the oven and sprinkle with the reserved bacon and chopped green onions or parsley. Serve hot and enjoy!
Notes
- For extra crunch, top with crushed Ritz crackers or French-fried onions during the last 10 minutes of baking.
- This dish can be made ahead—assemble it, cover, and refrigerate for up to 24 hours. Bake just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://ukfinda.com/crack-potatoes/