Extra shredded cheese or bacon, for garnish
Directions:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Mix together in a large bowl the hashbrowns, cheddar cheese, cream cheese, sour cream, ranch dressing mix, melted butter, bacon, green onions, pepper, and garlic powder until well combined.
Spread the mixture evenly in the prepared baking dish.
Bake for 45-55 minutes, or until the casserole is golden and bubbly on top.
Cool slightly for about 5 minutes before serving. Garnish with additional cheese, bacon, or chives as desired.
Variations & Tips:
For a spicy twist, add diced jalapeños to the mixture or use pepper jack cheese in place of cheddar.
To make a lighter version, opt for low-fat alternatives for the sour cream and cream cheese.
This dish can be prepared ahead of time. Simply cover the casserole with foil and refrigerate until you’re ready to bake it.
For those following a vegetarian diet, substitute the bacon with a vegetarian protein like soy chorizo to maintain the dish’s savory flavor.
Check the ranch dressing mix packaging to ensure it’s gluten-free if catering to a gluten-free diet.
Loaded Crack Potatoes are not just a testament to the versatility and universal love for potatoes but also a reminder of how simple ingredients can be elevated into something truly special. Serve this dish with lighter sides or a protein of your choice for a balanced and utterly satisfying meal. Enjoy the process, the flavors, and the smiles this dish brings to your table.
carmen waller
