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CRACK POTATOES

Thanks go to Jim Nadeau of Maine for contributing this recipe!

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Ingredients

  • 2 – 16 ounce containers sour cream.
  • 2 – cups cheddar cheese, shredded.
  • 8 – strips bacon, fried crisp, pat dry and chopped into bite sized pieces.
  • 2 – packages Ranch Dip mix.
  • 1 – 30 ounce bag frozen hash brown potatoes.

Directions

  1. Combine sour cream, cheddar cheese, bacon and ranch dip in very large mixing bowl.
  2. Mix in hash browns.
  3. Spread into a greased 9×13 baking dish pan.
  4. Cover dish in aluminum foil.
  5. Bake at 400 for 45-60 minutes.