Cheesy Potatoes with Crunchy Kettle Chip Topping


  • 2 lb. page of hash browns
  • 2 cups of sharp cheddar cheese shredded
  • 2 cans of cream of chicken soup or other creamed soup
  • 2 cups of sour cream
  • 2 cups of crushed Kettle Chips


  1. Defrost hash browns completely and mix in 8x11 dish with cheese, soup, and sour cream.
  2. Spread out evenly in pan.
  3. Bake at 450 for 40-50 minutes (or until edges are browned). You can test the potatoes to see if they're done or if they need to cook a bit longer.
  4. Once they are done, crush 2 cups (or handfuls) of Kettle Chips in a bag and spread them across your potato mixture and put back in the oven for 5 more minutes.