Frozen hash browns, sour cream, crispy bacon, cheddar cheese, and ranch mix come together in this ridiculously easy Loaded Potatoes with Bacon and Cheddar recipe.
I’ll be honest. The first time I made this Loaded Potatoes with Bacon and Cheddar dish, it wasn’t some beautifully planned Pinterest moment. It was 6:15pm, my kid had just spilled an entire glass of milk, and I was dangerously close to texting my husband, “We’re ordering pizza.”
But then I remembered I had half a pack of bacon, some shredded cheese, and one of those big bags of frozen hash browns shoved in the back of the freezer—probably from a shopping trip where I thought I was going to start making fancy brunches every weekend. (I wasn’t.)
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!
Anyway, I threw a few things in a bowl. Didn’t measure. Didn’t expect much. And then… the smell hit. You know that “Oh wow something cozy and cheesy is happening” smell? Yeah. That. We ate it straight from the baking dish, standing around the kitchen island. Not a single clean plate in sight.
I’ve made it probably a dozen times since, and every time it delivers. Like clockwork. Especially when you need a little edible comfort and zero stress.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Loaded Potatoes with Bacon and Cheddar Recipe?
Because it feels like home. That’s the best way I can describe it. It’s not trying to be anything fancy—it’s just good. It’s potatoes (already a win), mixed with all the cozy, indulgent things we love: sour cream, cheddar, bacon, and ranch seasoning. The cheese gets melty. The top gets golden. The edges get just a little crispy if you’re lucky.
And here’s the kicker: you don’t even have to peel a single potato. Just thaw some hash browns, stir, bake, eat. That’s it. If you’re the kind of person who likes having low-effort, high-praise recipes in your back pocket? This is that recipe.
Ingredient Notes:
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Frozen hash browns (32 oz, thawed): Life-saver. I always forget to thaw them in time, so I end up defrosting them in the microwave, very unevenly. Still works.
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Sour cream (16 oz): This is what makes it rich and creamy. Full-fat, please. We’re not making salad.
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Cheddar cheese (2 cups, divided): Use sharp cheddar for more punch. Or a blend. Or… whatever’s in the fridge and vaguely orange.
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Bacon (8 slices, cooked and crumbled): I make mine extra crispy. You want that salty crunch throughout.
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Ranch dressing mix (1 oz packet): The hidden hero. Don’t skip it. And don’t overthink it.
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Cooking spray: Unless you love chiseling potatoes out of the corners of your baking dish, don’t forget this part.
How To Make Loaded Potatoes with Bacon and Cheddar?
Step 1: Preheat your oven to 350°F
Spray a 9×13 baking dish like your life depends on it. Because scraping stuck-on cheese off glass at 10pm? Not fun.
Step 2: Mix everything except half the cheese
In a big bowl, dump the thawed hash browns, sour cream, ranch mix, bacon, and half of the cheese. Stir it together like you mean it. It’ll look messy. That’s fine. It’s not a casserole contest.
Step 3: Spread it into the pan and cover with foil
Smooth it out (ish). I mean, no need to be perfect. Cover it with foil so it doesn’t dry out while baking.
Step 4: Bake for 45 minutes
You can use this time to clean the kitchen or just sit on the couch and stare at the wall. No judgment.
Step 5: Add the rest of the cheese and bake again
Pull off the foil, sprinkle on the rest of the cheddar, and stick it back in the oven for about 15 minutes, or until the cheese looks golden and bubbly and you’re fighting the urge to grab a fork.
Step 6: Let it sit for 5 minutes (if you can wait)
It’ll firm up a bit. Plus, it gives you time to grab forks, not plates. Who are we kidding?
Storage Options:
If by some miracle you have leftovers, stash them in a container and pop them in the fridge. They reheat like a dream in the oven or microwave. I’ve even eaten them cold, straight out of the container, while standing in front of the fridge at 11:30pm. Still delicious.
I don’t recommend freezing it. The texture goes a little weird and sad.
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Variations and Substitutions:
I’ve tried a few spins on this recipe—some by choice, some by accident (ran out of cheese once… it was rough). Here are some ideas if you’re feeling creative:
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Add green onions or chives – because green stuff makes it look like you tried.
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Use pepper jack for a spicy twist.
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Toss in shredded chicken – suddenly it’s dinner, not a side.
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Top with crushed potato chips – sounds weird, tastes like crunchy magic.
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Swap bacon for pancetta or turkey bacon – works, but I still go classic most days.
What to Serve with Loaded Potatoes with Bacon and Cheddar?
You can serve these Loaded Potatoes with Bacon and Cheddar with just about anything, or all by themselves. But if you want to round it out, try:
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Grilled steak or burgers – classic combo.
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Roasted broccoli or asparagus – if you’re trying to pretend you’re balanced.
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Fried or scrambled eggs – breakfast-for-dinner is always the right choice.
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A big green salad – optional, but you know, fiber.
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Literally just more potatoes – I’m not here to judge.
Frequently Asked Questions:
Can I use shredded fresh potatoes instead of frozen hash browns?
Sure. But squeeze out all the water or the dish will get mushy. And honestly? Frozen is easier.
Can I make this ahead?
Totally. Mix everything and refrigerate it unbaked. Bake when you’re ready—just give it a few extra minutes if it’s coming straight from the fridge.
How long will it keep in the fridge?
Up to 4 days, though mine’s usually gone by day two. Or earlier.
This Loaded Potatoes with Bacon and Cheddar recipe is the ultimate comfort dish. It’s simple, cozy, and doesn’t ask too much of you—kind of like a good friend who shows up with snacks and doesn’t mind that you’re in sweatpants. Whether you’re making it for your family, your neighbors, or just because you deserve cheesy potatoes today, it’s gonna be a win.
Try it. Tweak it. Devour it. And when you do? Come back and tell me how it went. I love hearing how others spin this recipe or sneak bites while pretending to “test” it.
You’ve got this. And more importantly—you’ve got bacon.
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 Potatoes with Bacon and Cheddar
Ingredients
- Cooking spray
- 1 32 oz package frozen hash brown potatoes, thawed
- 1 16 oz container sour cream
- 2 c shredded Cheddar cheese divided, or more to taste
- 8 slices cooked bacon crumbled
- 1 1 oz package ranch dressing mix
Instructions
- Prep the Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Mix Ingredients: In a large bowl, combine the thawed hash browns, sour cream, 1 cup of the Cheddar cheese, the crumbled bacon, and the ranch dressing mix. Stir everything together until well mixed.
- Assemble the Dish: Transfer the hash brown mixture to the prepared baking pan. Spread it out evenly and cover the pan with aluminum foil.
- Bake: Place the pan in the preheated oven and bake for 45 minutes.
- Add More Cheese: Remove the foil, sprinkle the remaining 1 cup of Cheddar cheese evenly over the top of the potatoes, and return to the oven.
- Finish Baking: Bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned around the edges.
- Cool and Serve: Allow the dish to cool for a few minutes before serving to let the cheese set slightly.
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!
