Get ready to elevate your side dish game with Crack Potatoes, a delectable creation that combines the creamy goodness of potatoes with the irresistible flavors of ranch dressing, bacon, and cheese. Whether you’re hosting a family dinner or attending a potluck, these Crack Potatoes are sure to be a crowd-pleaser. Follow along with this easy recipe and prepare to savor every bite of this irresistible dish!
Ingredients:
- 2 pounds potatoes, peeled and cubed
- Salt and black pepper to taste
- 1 cup ranch dressing
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 cups grated cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 1 green onion, chopped
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or butter.
- In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 10-12 minutes. Drain the potatoes and transfer them to the prepared baking dish.
- In a mixing bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, and paprika. Mix until well combined.
- Pour the ranch mixture over the cooked potatoes in the baking dish. Use a spoon or spatula to evenly coat the potatoes.
- Sprinkle 1 cup of grated cheddar cheese over the ranch-coated potatoes.
- Sprinkle the cooked and crumbled bacon evenly over the cheese layer.
- Top the dish with the remaining 1 cup of grated cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped green onion before serving.
Cook Notes and Variations:
- Add Some Heat: For a spicy kick, add diced jalapenos or a sprinkle of red pepper flakes to the potato mixture before baking.
- Extra Crispy Bacon: For extra crispy bacon, bake the bacon in the oven on a separate baking sheet until golden and crispy before crumbling it over the potatoes.
- Vegetarian Option: Omit the bacon for a vegetarian-friendly version of this dish. You can add extra cheese or substitute it with vegetarian bacon bits if desired.
Frequently Asked Questions (FAQs):
Q: Can I use different types of potatoes? A: Yes, you can use any type of potato for this recipe, such as russet, Yukon gold, or red potatoes. Just be aware that different types of potatoes may result in slightly different textures.
Q: Can I prepare Crack Potatoes ahead of time? A: Yes, you can assemble the dish up to a day in advance and refrigerate it until ready to bake. Simply cover it with plastic wrap or foil and store it in the refrigerator. Bake as directed, adding a few extra minutes to the cooking time if needed.
Q: Can I freeze Crack Potatoes? A: While you can freeze Crack Potatoes, keep in mind that the texture may change slightly upon thawing. It’s best to freeze them before baking. Thaw in the refrigerator overnight before baking as directed.
Q: How can I make this dish lower in calories? A: To make this dish lower in calories, you can use reduced-fat or light versions of the ranch dressing, sour cream, and cheese. You can also use turkey bacon or omit the bacon entirely.
Keto and Low-Carb Versions:
Keto Version: To make Crack Potatoes keto-friendly, use a keto-friendly ranch dressing and sour cream. You can also reduce the amount of potatoes used and increase the amount of cheese and bacon to make up for the reduction in carbs.
Low-Carb Version: Follow the same substitutions as the keto version, but be mindful of the portion size to keep the carb count low. You can also use cauliflower florets instead of potatoes for a lower-carb option.
In conclusion, Crack Potatoes are a delicious and comforting side dish that’s perfect for any occasion. With their creamy texture, savory flavors, and crispy bacon topping, they’re sure to be a hit with family and friends alike. Whether you’re serving them as a side dish for dinner or bringing them to a potluck, Crack Potatoes are sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy the irresistible goodness of Crack Potatoes
