Keto Bacon Cheddar Ranch Crack Potatoes
Creamy casserole combining shredded cheddar, sour cream, ranch seasoning, and bacon bits layered with frozen hash browns. Bakes into a crispy-edged, cheesy side dish that fills a 9x13 pan. Freezer-friendly and ready in under an hour.
Ingredients
- 4 cup shredded cheddar cheese, shredded
- 3 16 ounce container sour cream, or 2 regular sour cream plus 1 bacon cheddar sour cream
- 3 1 ounce packet ranch dip mix
- 3 3 ounce packet bacon bits, oscar meyer brand or similarfresh cooked bacon1:1proteinsmoky
better texture than packaged
- 2 28 ounce package frozen shredded hash browns, frozen or thawed
Instructions
- 1
Mix shredded cheddar cheese, sour cream, ranch dip mix, and bacon bits in a large bowl.
- 2
Add frozen or thawed hash browns and stir until evenly combined.
- 3
Transfer mixture to a 9x13 baking pan.
- 4
Bake at 400 degrees for 45 to 60 minutes until golden and cooked through.
Tips
Hash browns can be thawed before mixing to reduce bake time slightly.
Recipe freezes well before baking for meal prep.
Good to Know
Cover and refrigerate up to 3 days. Freeze assembled unbaked casserole up to 2 months, bake from frozen adding 10-15 minutes.
Assemble completely, cover, freeze unbaked. Thaw overnight in refrigerator or bake directly from frozen.
Serve hot as a side dish. Pairs with grilled meats, roasted chicken, or casual family dinners.
Common Mistakes
Do not skip mixing thoroughly to avoid uneven distribution of ranch seasoning and bacon bits.
Do not thaw hash browns unless reducing bake time, as excess moisture may create a soggy casserole.
Substitutions
Dairy-Free Swaps
General Alternatives
better texture than packaged