I found this recipe on Pinterest! 🙂 The original blog it is from is www.plainchicken.blogspot.com. No photo because we left our camera at my folks house…sorry.
Anyway, I tweaked it a little and made it for the July freezer swap with my friends. That means I had to make it for 6 families. Instead of giving everyone a 9 x 13, I divided each 3 recipes into two 8 x8 pans. It was pretty tasty, though not too healthy and I would definitely make it again. Oh, and the added bonus NO THAWING REQUIRED!!
Here is the recipe with my changes:
Ranch Baked Potatoes
2 (16 oz.) containers sour cream (I tried to reduce this, but could not seem to coat the potatoes without this much sour cream!)
2 cups cheddar cheese, shredded
1/3 lb. bacon, cooked & crumbled
2 packages Ranch dip mix (It was really Ranch-y, I would reduce this next time.)
1 large bag (mine were 30 oz. or 1 lb, 14 oz.) frozen hash brown potatoes (The stringy kind.)
To Freeze: Combine first 4 ingredients, mix in hash browns. Spread into one 9 x 13 pan or two 8 x 8 pans. Cover for freezing (if Pyrex, just put the lid on….if aluminum, use plastic wrap and heavy duty foil).
To Serve: Remove plastic wrap and foil or lid. Bake at 400 for 45-60 minutes.