Crack Potatoes
Crack potatoes are a creamy, cheesy, and savory dish that is incredibly addictive and perfect for any gathering.
Servings: 8 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Potatoes
- 2 lbs baby potatoes or russet potatoes cut into chunks
Ranch Dressing Mix
- 1 packet ranch dressing mix or homemade ranch seasoning
Cream Cheese
- 8 oz cream cheese softened
Cheddar Cheese
- 1 cup shredded cheddar cheese
Sour Cream
- 1/2 cup sour cream
Bacon Bits
- 1/2 cup cooked bacon bits or 6-8 strips of bacon, crumbled
Butter
- 2 tbsp melted butter
Green Onions
- 1/4 cup green onions chopped (optional)
Salt and Pepper
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Wash and chop your baby potatoes into bite-sized chunks. If using russet potatoes, peel if you wish and cut into 1-inch cubes.
- In a large bowl, combine the softened cream cheese, ranch dressing mix, sour cream, and melted butter. Stir everything together until smooth.
- Add the chopped potatoes directly into this bowl and mix until they’re well coated with the creamy mixture.
- Fold in the shredded cheddar cheese, most of the bacon bits (save a few for topping), and half of the green onions if using. Season with a pinch of salt and pepper.
- Spoon the potato mixture into the prepared baking dish and spread out evenly.
- Top with the remaining bacon bits and an extra sprinkle of cheddar if desired.
- Cover with foil and bake for 40-45 minutes, or until potatoes are tender when pierced with a fork.
- Uncover, and bake for an additional 10-15 minutes until bubbly and golden brown.
- Remove from the oven, garnish with remaining green onions, and let cool for 5 minutes before serving.
Notes
Store any leftover crack potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven for best texture.