crack potatoes

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes (or two containers of rehydrated dehydrated hash browns).

Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.

Recipe courtesy of www.plainchicken.blogspot.com.

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