Cheesy, creamy Loaded Crack Potatoes with hash browns, bacon, ranch, sour cream, cheddar, and green onions. Pure comfort in a casserole dish.
You ever show up to a potluck with something you weren’t even sure would work… and it ends up gone before you’ve even grabbed a plate for yourself? That’s exactly what happened the first time I made Loaded Crack Potatoes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was one of those weeks when I swore I’d stay on top of everything, but of course the day of the party rolled around and my fridge looked like a bachelor’s starter pack: a bag of frozen hash browns, half a packet of bacon I may or may not have hidden from the kids, and a ranch seasoning packet I’d forgotten existed. I figured, whatever, I’ll just throw it all together and see what happens.
I can still remember setting the dish down and thinking, “Well, this could be embarrassing.” But then I watched it disappear faster than the brownies on the dessert table. My aunt even asked me if it was “one of those Pinterest things.” That’s when I knew Loaded Crack Potatoes weren’t just a fluke. They were my new thing.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Loaded Crack Potatoes Recipe?
Here’s why these potatoes are magic: they’ve got everything people secretly (or not-so-secretly) want in comfort food. Cheese? Check. Bacon? Double check. Creaminess without feeling like you just ate a brick? Somehow, yes. Plus, they’re easy. You mix, you bake, you serve. That’s it. No weird ingredients, no stress.
Also, they’re the kind of dish that feels right in almost any situation. Game day? Absolutely. Thanksgiving side dish? Perfect. Tuesday night when the week’s already testing you? Say no more. And if I’m being honest, I think part of the charm is that they look more impressive than they really are. Like, you pull this out of the oven and people assume you’ve been cooking all afternoon. (You and I both know it took about 15 minutes to throw together.)
Ingredient Notes:
I don’t just want to list the ingredients—you deserve to know why they make these potatoes so addictive:
-
Hash browns – Frozen ones are perfect here. No peeling, chopping, or praying you cooked them long enough.
-
Bacon – Real bacon, cooked and crumbled. I’ve tried turkey bacon—it works, but let’s be real, the real deal hits different.
-
Sour cream – The tangy, creamy glue that holds it all together.
-
Ranch seasoning – That little packet of magic that makes you feel like you know what you’re doing.
-
Cheddar cheese – Sharp cheddar is my go-to, but if all you’ve got is mild, nobody’s complaining.
-
Green onions – Freshness, crunch, and honestly, they make it look like you tried harder than you did.
How To Make Loaded Crack Potatoes?
Step 1: Oven on.
Preheat to 350°F. Spray your baking dish—future you will thank you when cleanup takes 30 seconds instead of 30 minutes.
Step 2: Stir it all up.
In a big bowl, dump the hash browns, bacon, sour cream, ranch, half the cheese, and green onions. Stir until it’s all coated and looking like a cheesy potato dream.
Step 3: Into the pan.
Spread the mixture evenly in your baking dish, cover with foil, and slide it into the oven.
Step 4: Bake and finish.
Bake for 45 minutes, then pull off the foil, sprinkle the rest of the cheese on top, and bake another 15 minutes until golden and bubbly.
Step 5: Eat and repeat.
Let it cool for a few minutes (burnt cheese tongue is no joke), then dig in. Garnish with extra green onions if you’re feeling fancy—or don’t. It’s comfort food, not a photoshoot.
Storage Options:
If—and this is a big if—you have leftovers, they’ll keep in the fridge for up to 4 days. They reheat beautifully in the oven or microwave, though I personally think they’re even better the next day when all the flavors have hung out together. You can also freeze them. Just portion them into containers, freeze for a couple of months, and reheat when the craving hits. (Confession: I’ve eaten them straight from the fridge, cold, and they were still good.)
Want To Save This Recipe?
Variations and Substitutions:
This is one of those dishes you can play around with depending on what’s in your kitchen:
-
Swap the protein – Ham, rotisserie chicken, even sausage works.
-
Cheese change – Pepper jack for spice, mozzarella for stretch, or whatever’s on sale.
-
Veggie boost – Bell peppers, jalapeños, or broccoli sneak in nicely.
-
Make it lighter – Turkey bacon, light sour cream, and reduced-fat cheese. It’s still good—just different.
-
Spice it up – Add hot sauce, chili powder, or a little cayenne for a kick.
What to Serve with Loaded Crack Potatoes?
These potatoes don’t need much, but if you want to make it a full meal:
-
Pair with grilled chicken or steak for balance.
-
Serve next to holiday ham or turkey—they’re basically born for that.
-
Add a fresh salad so you feel a little virtuous.
-
Throw in roasted veggies and call it done.
Frequently Asked Questions:
Do I need to thaw the hash browns first?
Nope. Straight from the freezer works fine.
Can I make them ahead?
Yes! Assemble, cover, and refrigerate overnight. Just add 5–10 minutes to the baking time if you’re cooking them cold from the fridge.
Can I skip the bacon?
You can, but should you? That’s another story. You can swap it for ham, chicken, or even leave it vegetarian—the cheese and ranch still carry it.
And there you have it—Loaded Crack Potatoes that are cheesy, easy, and the kind of dish that makes you look like a rockstar with almost no effort. They’ve saved me more than once, and honestly, I think they’ll become one of those recipes people start requesting from you too. So tell me—are you more of a one-scoop-and-done person, or do you go back for thirds like me?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaded Crack Potatoes
Ingredients
- 2 pounds frozen hash browns
- 1 cup cooked and crumbled bacon
- 16 ounces sour cream
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese divided
- ⅓ cup freshly chopped green onions
Instructions
Prepare the oven and dish
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Combine ingredients
- In a large mixing bowl, combine the frozen hash browns, crumbled bacon, sour cream, ranch seasoning mix, green onions, and 1 cup of shredded cheddar cheese. Stir until well incorporated.
Assemble the casserole
- Transfer the potato mixture into the prepared baking dish. Spread evenly. Cover the dish with aluminum foil.
Bake
- Bake the casserole covered for 45 minutes. Remove the foil, sprinkle the remaining 1 cup of cheddar cheese evenly over the top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve
- Remove from the oven and allow to cool slightly before serving. Garnish with additional chopped green onions if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
