Ingredients
-
cooking spray
-
1 (32 ounce) package frozen hash brown potatoes, thawed
-
1 (16 ounce) container sour cream
-
2 cups shredded Cheddar cheese, divided, or more to taste
-
8 slices cooked bacon, crumbled
-
1 (1 ounce) package ranch dressing mix
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
-
Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
-
Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.
Cook’s Note
You can use either shredded or cubed hash browns for this — I prefer the shredded.
Nutrition Facts (per serving)
425 | Calories |
35g | Fat |
25g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 425 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 19g | 96% |
Cholesterol 74mg | 25% |
Sodium 803mg | 35% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 0g | |
Protein 17g | 34% |
Vitamin C 11mg | 12% |
Calcium 324mg | 25% |
Iron 1mg | 7% |
Potassium 716mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.