CRACK POTATOES

(from largomason’s recipe box)

Ingredients

  • 2 (16oz) containers sour cream
  • 2 cups cheddar cheese, shredded
  • 2 (3oz) bags real bacon bits (I use Real BACON!!!)
  • 2 packages Ranch Dip mix
  • 1 large bag frozen hash brown potatoes

Directions

  1. Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.

  2. *I divided the potatoes into 3 small 7×7 disposable foil pans and froze them. I wrapped them with plastic wrap

  3. and then foil.

Email to a friend | Print this recipe | Back