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Crack potatoes
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| 2 (16oz) containers | sour cream |
| 2 cups | cheddar cheese, shredded |
| 2 (3oz) bags | real bacon bits |
| 2 packages | Ranch Dip mix |
| 1 large (28 - 30oz) | bag frozen hash brown potatoes, shredded kind |
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*
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