Pioneer Woman Crack Potatoes Recipes

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CRACK POTATOES



Crack Potatoes image

Hands down the BEST potato casserole you will ever eat!!!

Provided by Barbara

Categories     Side Dish

Time 1h15m

Number Of Ingredients 5

16 oz shredded hash browns, (thawed)
8 oz sour cream
½ lb bacon
2 cups cheddar cheese, (shredded)
½ envelope dry Ranch dressing mix

Steps:

  • Preheat oven to 400° F.
  • Spray a casserole dish with nonstick spray.
  • Cook bacon until crisp. Drain on paper towel lined plate. Chop bacon into bits.
  • Shred cheddar cheese.
  • In a large mixing bowl combine thawed hashbrowns, bacon bits, ½ the shredded cheddar cheese, sour cream and Ranch dressing mix.
  • Spread potato mixture evenly in prepared casserole dish.
  • Top potato mixture with remaining cheese and cover casserole with foil.
  • Bake covered for 45 minutes.
  • Remove foil and continue baking for another 10-15 minutes or until casserole is hot, bubbly and the edges are lightly browned.
  • Let casserole sit for 10 minutes before serving.

CRACK POTATOES



Crack Potatoes image

These potatoes are layered with ranch, cheese and bacon for a quick and easy side dish! Make this cheesy bacon ranch potato recipe for dinner tonight!

Provided by Julie Evink

Categories     Side Dish

Time 1h

Number Of Ingredients 5

3 lb potatoes (washed and cubed)
4 tbsp butter (cubed)
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Put prepared potatoes in an 8 x 8 in. glass dish. Put butter cubes on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake in preheated oven for 1 hour or until potatoes are fork tender.
  • Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted about 5 minutes.

Nutrition Facts : ServingSize 1, Calories 373 kcal, Carbohydrate 29 g, Protein 14 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 489 mg, Fiber 5 g

CRASH HOT POTATOES



Crash Hot Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper

Steps:

  • In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

FUNERAL POTATOES



Funeral Potatoes image

Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
  • Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
  • Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
  • Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

PIONEER WOMAN'S CRASH POTATOES



Pioneer Woman's Crash Potatoes image

With out a doubt one of the biggest hits with my family and friends. Found it on the website of the pioneer woman courtesy of pinterest. The only thing I did differently was to add some chopped garlic into the olive oil I dribbled on top. One other time I used chopped chives no rosemary. Can't wait to try it sprinkled with...

Provided by Deb Lund

Categories     Potatoes

Time 1h

Number Of Ingredients 5

12 whole new potatoes (or other small round potatoes)
3 tablespoons olive oil
kosher salt to taste
black pepper to taste
rosemary (or other herbs of choice) to taste

Steps:

  • 1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  • 2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  • 3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  • 4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  • 5. Bake in a 450 degree oven for 20-25 minutes until golden brown.

CRACK POTATOES



Crack Potatoes image

Warning, Highly Addictive

Categories     Side Dish     Potatoes     Easy

Time 1h

Yield 6

Number Of Ingredients 10

sour cream
cheddar cheese
bacon bits
salad dressing mix, ranch
hash brown potatoes
sour cream
cheddar cheese
bacon bits
salad dressing mix, ranch
hash brown potatoes

Steps:

  • Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45 to 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.

Nutrition Facts :

LOADED CRASH HOTS



Loaded Crash Hots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

6 small yellow potatoes
Kosher salt
5 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
2 slices thick-cut bacon
1/3 cup shredded Cheddar
2 tablespoons sour cream
1 teaspoon chopped fresh chives

Steps:

  • Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the potatoes completely.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes.
  • Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside.
  • Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.

CRACKED POTATOES



Cracked Potatoes image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

12 small-medium Yukon potatoes
1/2 cup olive oil
2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
Coarse salt and freshly cracked black pepper
1 clove garlic, sliced

Steps:

  • Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
  • Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.
  • Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.
  • Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

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