All the goodness of a baked potato in one casserole dish!
When are potatoes a bad idea? I’ll tell you when: never. Whether you’re munching on fries at a fast-food restaurant, filling your plate with hash browns at the local diner, or sitting down to a scoop of heaping, comforting mashed potatoes at Thanksgiving dinner, potatoes can put a smile on anyone’s face. Not only that, they are one of the best blank canvases to dress up in all manner of unique ways. They also pair well with a myriad of flavors, from classic salt and butter to the most outlandish of dips for your fries—an aioli flight, anyone?
This recipe is a fun spin on a loaded baked potato. With its melting layer of gooey cheddar cheese, savory bits of crispy bacon, and tangy ranch flavors, it’s the ultimate comfort food dish the whole family will love. You could even think of it as a loaded baked potato disguised as a shareable casserole that you could serve at potlucks, parties, and more. Recently, baked potato bars have been on trend, but this easy dish reduces a lot of that work and customization. It gives everyone the baked potato flavors they love, in scoopable form.
What are some tricks to making the best crack potatoes?
Like I said, it’s hard to go wrong with potatoes in any form. But when it comes to this hearty dish, there are some tips and tricks to make it even better. If you’re craving a spicy kick, toss in some chopped jalapeños or serve with a dash of your favorite hot sauce. For even richer flavors, you could also consider adding things like shredded chicken, crumbled bacon, or cooked sausage. Craving more veggies? Add in some sliced mushrooms, diced bell peppers, or caramelized onions.
Personally, I also love experimenting with different cheeses. Instead of cheddar, try a zesty aged Gouda, a fruity Comté, or a spicy Monterey Jack. Speaking of cheese—I strongly urge you to shred the cheese yourself, as the ready-made stuff is full of preservatives that make it melt less smoothly. Using your food processor’s shredding disk makes this task a breeze.
How do I store leftovers?
Like any casserole, this dish is made for leftovers. To store the crack potatoes, cover the dish tightly with foil or plastic wrap and place in the fridge for up to 5 days. For longer storage, transfer the dish to a freezer-safe container and store in the freezer for up to 2 months. Thaw overnight in the fridge. Reheat the dish in the oven or microwave.
Serving suggestions
These crack potatoes are excellent with a variety of rib-sticking entrées such as Fried Pork Chops and Oven-Baked Chicken Thighs. For a refreshing contrast, serve it with a crisp Tossed Salad. It also goes well with greens, such as Sautéed Broccolini or Sautéed Spinach. And like any good baked potato (dish), it’s always made better with a scattering of chives and a dollop of Sour Cream or even this tasty Greek Yogurt Dip.
Crack Potatoes
Ingredients
- 2 pounds russet potatoes peeled and cubed
- 3 tablespoons butter melted (or use bacon fat)
- Salt and pepper to taste
- 3/4 cup sour cream
- 1 packet dry ranch seasoning mix (1 ounce)
- 8 slices bacon cooked and chopped
- 2 cups shredded cheddar cheese divided
- Green onions diced (optional)
Instructions
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Preheat the oven to 400°F. Lightly coat a baking dish with cooking spray.
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Toss the cubed potatoes with melted butter (or bacon fat), salt, and pepper. Spread them evenly in the baking dish and cover with aluminum foil.
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Bake the potatoes for 40 to 50 minutes until they are tender. Meanwhile, in a bowl, mix the sour cream with the dry ranch seasoning, half of the chopped bacon, and 1 cup of shredded cheddar cheese.
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Remove the foil from the baking dish and gently fold the sour cream mixture into the warm potatoes. Sprinkle the remaining cheddar cheese and bacon on top.
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Return to the oven and bake uncovered for 5 to 7 minutes until the cheese is melted and bubbly. Garnish with diced green onions if desired, then serve warm.
Nutrition
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