Crack Potatoes

Thanks to Dan Quayle, does anyone else have a fear of misspelling potato/potatoes every time they write it? Maybe it’s just me since I was in elementary school when that infamous news story broke. I also spent way more time watching news at as a kid than most children. I remember how exciting it was to go to journalism school and find a bunch of other media geeks.

This is another one of my Pinterest recipe finds. Although these potatoes are quite tasty, I don’t know that they are as addictive as the author named them. I think my mother’s recipe for cheesy hashbrown potatoes are better. But it was nice to try something a little different.

Crack PotatoesCrack Potatoes
2 (16 oz.) containers of sour cream 
2 c. cheddar cheese
2 (3 oz. bags) of bacon bits
2 packages of powder ranch dressing mix
1 large (30 oz.) bag of hash browns, shredded

Combine the first four ingredients. Add hash browns. Pour into a 13 x 9 pan and bake for 45-60 minutes at 400 degrees.

Notes:

  • I used one light and one fat free sour cream containers.
  • I used half 2% cheddar cheese and half fat free cheese.
  • I bake three slices of low sodium bacon for this recipe. That’s less than the recipe calls for.
  • I halved the recipe and baked it in my bubble and brown casserole dish. It still took 60 minutes to cook.
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