Description
Crispy, cheesy crack potatoes bring comfort and indulgence to any gathering with their irresistible blend of potato goodness. Loaded with bacon, cheddar, and ranch seasoning, these crowd-pleasing bites will have everyone coming back for seconds.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 g) frozen hash browns (thawed) or 5 cups peeled and shredded potatoes
- 2 cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon
Dairy and Creamy Ingredients:
- 1 (16 ounces / 454 g) container sour cream
- 1 (8 ounces / 227 g) package cream cheese, softened
- 1 (10.5 ounces / 298 g) can cream of chicken soup
Seasoning Ingredients:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons chopped green onions or parsley (optional, for garnish)
Instructions
- Prepare the oven by heating it to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure easy serving and cleanup.
- Create a creamy base by whisking together sour cream, cream of chicken soup, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper in a spacious mixing bowl until the mixture becomes smooth and homogeneous.
- Incorporate the hash browns or shredded potatoes into the creamy mixture, gently folding until each potato strand is thoroughly coated with the rich, seasoned sauce.
- Crumble the cooked bacon and fold most of it into the potato mixture, reserving a small portion for a crispy garnish later.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly to create a uniform layer that will cook consistently.
- Place the dish in the preheated oven and bake uncovered for 40-45 minutes, watching for a golden-brown top and bubbling edges that indicate the casserole is perfectly cooked.
- Once done, carefully remove the dish from the oven and immediately sprinkle the reserved bacon crumbles and freshly chopped green onions or parsley over the top for added flavor and visual appeal.
- Serve the potato casserole piping hot, allowing guests to scoop out generous portions of this indulgent and comforting dish.
Notes
- Ensure hash browns are thawed completely to prevent excess moisture, which can make the dish soggy and compromise the crispy texture.
- Opt for thick-cut bacon for a more robust flavor and crunchier texture that stands up well in the creamy potato mixture.
- Consider using low-fat dairy alternatives like Greek yogurt or reduced-fat cream cheese for a lighter version without sacrificing rich taste.
- For a gluten-free adaptation, swap cream of chicken soup with a homemade or gluten-free cream sauce and verify all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg