- 8 ounces cream cheese, softened
- 16 ounces sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 ounces powdered ranch dressing mix about two [1-ounce] packets, or to taste
- 3 cups cheddar cheese, shredded and divided
- 1 pound bacon, cooked, chopped, and divided
- 30 ounces shredded hash brown potatoes
Preheat the oven to 400°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. In a very large bowl, combine the cream cheese, sour cream, salt, black pepper, onion powder, garlic powder, and ranch dressing mix until smooth and well blended. Stir in 2 cups of the shredded cheddar cheese and about half of the chopped bacon. Add the hash brown potatoes and mix until evenly combined.
Spread the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 40 minutes. Remove the foil and sprinkle the remaining 1 cup cheddar cheese and remaining bacon evenly over the top. Return to the oven and bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly. Serve warm.
Notes
- This dish can be assembled ahead of time and refrigerated for up to 2 days before baking.
- It can also be frozen for up to 2 months.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat in the oven or microwave before serving.
