CRACK POTATOES

Ingredients:
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I use Real BACON)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Directions:
Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7×7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.

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