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Crack Potatoes Recipe

This Crack Potatoes Recipe is irresistibly creamy, cheesy, and packed with flavor—perfectly smothered Yukon Gold potatoes with turkey bacon and green onions!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 pounds small Yukon Gold potatoes
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup green onions sliced
  • 1/2 cup turkey bacon cooked and crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Instructions

Prep the Potatoes

  • Start by washing your Yukon Gold potatoes thoroughly to remove any dirt. Since they are small, you can leave them whole or cut any larger ones in half to ensure even cooking. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Allow the potatoes to cook until they are fork-tender, about 15-20 minutes. Drain and set aside.

Cook the Turkey Bacon

  • While the potatoes are boiling, cook your turkey bacon in a skillet over medium heat until crisp. Once cooked, transfer to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces.

Combine the Ingredients

  • In a large mixing bowl, combine the sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything together until smooth and well combined.

Toss Potatoes with the Mixture

  • Add the drained potatoes into the bowl with the sour cream mixture. Gently toss to coat each potato evenly with the creamy mixture. Be careful not to mash the potatoes; you want them to stay intact while getting coated in that luscious sauce.

Assemble and Bake

  • Preheat your oven to 375°F (190°C). Transfer the coated potatoes into a baking dish and sprinkle the crumbled turkey bacon and sliced green onions evenly over the top. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes have started to turn golden.

Serve and Enjoy

  • Remove from the oven and let cool slightly before serving. These crack potatoes are best enjoyed warm, with a little extra green onion on top for garnish if desired.

Equipment

  • Large Pot
  • Skillet
  • Baking Dish
  • Mixing Bowl

Notes

  • Use Yukon Gold potatoes for their creamy texture and buttery flavor that hold up well during cooking.
  • Don’t overmix the potatoes with the sour cream mixture to keep the potatoes from becoming mushy.
  • For extra crispiness, broil the potatoes for an additional 2-3 minutes after baking, but watch closely to prevent burning.