Creamy Potato Bake Jack (Printable Version)
A rich and tasty dish with shredded potatoes in pepper jack sauce, topped with crunchy crackers and bacon bits.
# What You'll Need:
01 -
1 package (30-32 oz) frozen shredded potatoes.
02 -
1 can (10.5 oz) cream of chicken soup without salt.
03 -
2 cups grated pepper jack cheese.
04 -
1 1/2 cups heavy cream.
05 -
1/2 cup melted butter.
06 -
1/2 cup sour cream.
07 -
1 cup shredded Parmesan cheese, split in half.
08 -
1/2 teaspoon powdered onion.
09 -
1/4 teaspoon powdered garlic.
10 -
Add a pinch of salt and black pepper.
11 -
1 sleeve of crushed Ritz crackers.
12 -
1/2 cup cooked bacon, chopped up.
13 -
1 teaspoon smoked paprika.
# Steps to Follow:
01 -
Set your oven to 400°F to get it ready.
02 -
Lightly coat a 9x13-inch dish with grease.
03 -
In a big bowl, combine shredded potatoes, soup, the pepper jack cheese, heavy cream, butter, sour cream, 1/4 cup of the Parmesan, and spices.
04 -
Layer the potato mix evenly in your greased dish.
05 -
In a smaller bowl, combine the crushed crackers, bacon bits, the rest of the Parmesan, and paprika.
06 -
Scatter the topping mixture over the potatoes in the dish.
07 -
Bake for 45-50 minutes until it turns bubbly and golden on top.
08 -
Let it sit for a bit before serving.
# Additional Notes:
01 -
You can prep this in advance and store it in the freezer.
02 -
Use a milder cheese if you'd like it less spicy.
03 -
Add protein options to make it a full meal.