Crack Potatoes are super crispy and loaded with flavor! These tasty potatoes are smashed and baked, giving them a crunchy outside and a fluffy inside—just perfect for a snack or side dish!
Who doesn’t love a potato that’s crispy on the outside and soft inside? I could eat these for every meal! Just pair them with your favorite dip, and you’ve got a hit at any gathering!
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are perfect for this dish because they’re tender and have a nice creamy texture. If you can’t find them, you can use regular small potatoes or even chopped larger ones. Just remember to adjust the cooking time if needed.
Cream Cheese: This gives the dish its rich and creamy base. If you want a lighter option, consider using Greek yogurt or ricotta cheese. They will change the flavor slightly, but it still works well!
Sour Cream: This adds a tangy flavor. If you’re looking for a dairy-free substitute, try using cashew cream or dairy-free yogurt. Both can mimic the creamy texture nicely.
Cheddar Cheese: Cheddar is my favorite for its sharp flavor. If you’re feeling adventurous, blend in some mozzarella for stretchiness or pepper jack for a kick. Any cheese that melts well will do.
Bacon: Cooked bacon adds a wonderful crunch. If you’re following a vegetarian diet, crumbled tempeh or crispy shallots can provide a similar texture without the meat.
How Do I Get My Potatoes Cooked Just Right?
Cooking the potatoes properly is crucial for a great texture. Here’s how to do it without any hassle:
- Start by bringing a large pot of salted water to a boil. Salt helps flavor the potatoes from the inside out.
- Add the halved baby potatoes to the boiling water. Make sure they’re in a single layer for even cooking.
- Cook the potatoes for about 15-20 minutes or until they can be easily pierced with a fork. Keep an eye on them to avoid overcooking!
- Once tender, drain the potatoes and let them sit for a few minutes to remove excess moisture. This helps keep the final dish from getting soggy.
How to Make Crack Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes, halved
For the Creamy Mixture:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 30 minutes to bake, totaling about 45 minutes of your time. You’ll spend a few minutes cooking the potatoes and mixing everything, followed by baking to make it nice and bubbly.
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn your oven to 350°F (175°C) so it can heat up while you prepare the potatoes. This will ensure your Crack Potatoes get perfectly baked.
2. Boil the Potatoes:
In a large pot, add water and a pinch of salt, and bring it to a boil. Once boiling, add the halved baby potatoes. Cook them for about 15-20 minutes, or until they are fork-tender, which means you can easily poke through them with a fork. Once done, drain the potatoes and set them aside to cool slightly.
3. Mix the Creamy Base:
In a mixing bowl, combine the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Use a spatula or a hand mixer to mix everything until you have a smooth and creamy texture. This mixture will give our potatoes a rich flavor!
4. Combine Potatoes and Creamy Mixture:
Add the cooked potatoes to the bowl with the cream cheese mixture. Gently stir everything together until all the potatoes are coated with the creamy goodness.
5. Transfer to Baking Dish:
Now, grab a greased baking dish and pour the potato mixture into it. Spread it out evenly. Top it off with shredded cheddar cheese and crumbled bacon. Oh, it’s going to be so yummy!
6. Bake:
Place the baking dish into the preheated oven and bake for about 25-30 minutes. Keep an eye on it—you’re looking for the cheese to melt and become bubbly.
7. Cool and Garnish:
Once it’s out of the oven, let it cool for a few minutes. To make it pretty, sprinkle chopped green onions on top before serving. Now, your Crack Potatoes are ready to enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work great, you can use larger potatoes like russets or Yukon Golds. Just be sure to cut them into smaller, evenly-sized pieces so they cook through properly. Boil until fork-tender, just like with baby potatoes.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can substitute half of the cream cheese with Greek yogurt. For a dairy-free alternative, try using vegan cream cheese or blended silken tofu to maintain that creamy texture in the dish.
Can I Make Crack Potatoes Ahead of Time?
Yes, you can! Prepare the dish up to the baking step, then cover and refrigerate for up to 24 hours. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes, then bake as instructed until heated through and cheese is bubbly.
How to Store Leftovers?
Store any leftover Crack Potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through. You might want to sprinkle a little extra cheese on top before reheating for added flavor!
