Crack Potatoes-Loaded Potato Casserole

Crack Potatoes/Loaded Potato Casserole

2 (16oz) containers sour cream (I used one light and one Greek Plain Yogurt)

2 cups cheddar cheese, shredded (2%
)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. Sprinkle some cheese on top. Bake at 400 for 45-60 minutes. I made a small pan and 2 7x7 toss away tins, gave one to a neighbor and froze the other batch by putting plastic then foil over it!

 This was the bake and toss pan I used, perfect for freezing, don't cook the one you put in the freezer though..

Cheeks Cheesy Potatoes

A holiday staple... or should I say a staple at any Cheek-family meal!

Cheesy Potatoes

6 potatoes, cooked, cooled, pealed and then grated

1 cup sour cream

2 cups shredded extra sharp cheddar cheese

3/4 cup chopped scallions

1/3 stick of butter

Boil potatoes until tender, but not too tender or they don't grate well, so make sure you don't over cook them.  Peel and grate the potatoes.  Mix together sour cream, cheese, and butter. Mix in Potatoes, then add salt and pepper to taste.  Top with some remaining cheese.  Bake in a 9 x 13 pan at 350 for 45 minutes

Oh so delicious!

Cheddar Cheesy Mashed Red Potatoes

Cheddar Cheesy Mashed Red Potatoes

6-7 medium sized Red Potatoes
2 cups shredded cheddar cheese
small pint of sour cream
1 tbsp of butter (I used a spoonful of I Can't Believe It's Not Butter)
salt and pepper to taste
1 few drops of milk

Boil potatoes until they are soft, use masher not electric mixer to mash the potatoes, add in cheese, butter sour cream and milk, finally add in salt and pepper to taste.