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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


  • Defrost hash browns completely and mix in 8x11 dish with cheese, soup, and sour cream.
  • Spread out evenly in pan.
  • 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.
  • 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.