This “crack” casserole is one that never fails!

Embrace the heart of Midwestern cooking with the humble potato, celebrated for its versatility and comforting qualities. A sensational way to savor this beloved vegetable is through Loaded Crack Potatoes, a dish that’s become a sensation at internet buzz and communal events alike. Inspired by the allure of loaded baked potatoes and the shared joy of casseroles, this recipe melds the crisp delight of hashbrowns with the deep, satisfying tastes of a classic loaded potato. It’s an ideal choice for those craving a cheesy, indulgent meal with a fun twist, equally suited for a relaxed family dinner or a festive social gathering.
Loaded Crack Potatoes stand out on their own but also pair wonderfully with lighter sides to offset their richness. Try them with a fresh, zesty garden salad or some steamed green beans. For a more substantial meal, they complement proteins like grilled chicken or pulled pork beautifully.
Recipe for Loaded Crack Potatoes
Serves: 8
Ingredients:1 (30-ounce) package of frozen hashbrowns, thawed

2 cups shredded sharp cheddar cheese

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 (1 oz) package ranch dressing mix

1/2 cup unsalted butter, melted

1 1/2 cups cooked bacon, crumbled

1/2 cup chopped green onions

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

Fresh chives, chopped for garnish

Extra shredded cheese or bacon, for garnish


Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

In a large bowl, mix hashbrowns, cheddar, cream cheese, sour cream, ranch dressing mix, melted butter, bacon, green onions, pepper, and garlic powder.

Spread the mixture in the baking dish. Bake for 45-55 minutes until golden and bubbly.

Let it rest for 5 minutes before serving. Garnish with cheese, bacon, or chives.

Variations & Tips:

Add diced jalapeños or use pepper jack cheese for a spicy twist.

Opt for low-fat sour cream and cream cheese for a lighter version.

Prepare ahead, cover with foil, and refrigerate, then bake when needed.

Substitute bacon with vegetarian proteins like soy chorizo for dietary variations.

Ensure the ranch dressing mix is gluten-free for a gluten-free version

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