Loaded Crack Potatoes

"Best potatoes you will ever make, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan came home licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. This is a totally addictive potato recipe (hence the name), you just can't stop eating them! It's a cinch to toss together and goes great with chicken, beef or pork, heck it would even make your sneakers taste good. Recipe can easily be halved to feed a family of four."

  • Prep time: 15 Minutes
  • Cook time: 1 Hour
  • Ready in 1 Hour 15 Minutes


  • cooking spray
  • 1 (32 ounce) package frozen hash brown potatoes, thawed
  • 1 (16 ounce) container sour cream
  • 8 slices cooked bacon, crumbled
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups shredded Cheddar cheese, divided, or more to taste


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
  • Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

Nutritional Information

  • Total Fat: : 35.4g
  • Saturated Fat: : 35.4g
  • Sodium: : 35.4g
  • Potassium: : 35.4g
  • Total Carbohydrates: : 35.4g
  • Dietary Fiber: : 35.4g
  • Protein: : 35.4g
  • Sugars: : 35.4g
  • Vitamin C: : 35.4g
  • Iron: : 35.4g
  • Niacin: : 35.4g
  • Magnesium: : 35.4g


  • Cook's Note:
  • You can use either shredded or cubed hash browns for this, I prefer the shredded.