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Crack Potatoes

Crack potatoes are crispy, golden potato cubes loaded with cheese, bacon, and sour cream that satisfy every comfort food craving in one bite. These addictive little morsels combine buttery tender interiors with crunchy exteriors, making them impossible to stop eating at parties, game nights, or casual weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds russet potatoes cut into half-inch cubes
  • 3 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices bacon cooked and crumbled
  • 1/2 cup sour cream
  • 3 green onions sliced thin
  • Pinch of cayenne pepper optional

Equipment

  • Large baking sheet or sheet pan
  • Parchment paper or foil
  • Cutting board and sharp knife
  • Large bowl for mixing
  • Measuring cups and spoons
  • Oven preheated to 400 degrees Fahrenheit

Method
 

  1. Wash russet potatoes under cold running water and scrub gently to remove any dirt. Cut into half-inch cubes with skins on.
  2. Spread the cut potatoes on a clean kitchen towel and pat completely dry with paper towels to remove excess moisture.
  3. Toss dried potato cubes in a large bowl with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
  4. Arrange seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Ensure potatoes are not overlapping.
  5. Roast potatoes in a preheated oven at 400°F (204°C) for 25 to 30 minutes, stirring halfway through, until golden brown and fork tender.
  6. While potatoes roast, cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, cool, then crumble into bite-sized pieces.
  7. Remove the hot potatoes from the oven and immediately sprinkle shredded cheddar cheese over them on the baking sheet. Allow residual heat to melt the cheese.
  8. Top the cheese-covered potatoes with crumbled bacon and sliced green onions. Serve immediately with sour cream on the side for drizzling or mixed in if preferred.

Notes

Cut potatoes uniformly to half-inch cubes for even cooking. Thoroughly dry potatoes before roasting to achieve maximum crispiness. Stir halfway through roasting to ensure even browning. Use freshly shredded cheese for better melt and flavor. Serve hot and fresh for best texture and taste.