Crack Potatoes

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil.*