Pepper Jack Potato (Print Version)

# Ingredients:

01 - One 30- to 32-ounce package of frozen shredded hash browns.
02 - A 10.5-ounce can of cream of chicken soup (unsalted).
03 - Two cups of shredded pepper jack cheese.
04 - One and a half cups of heavy cream.
05 - Half a cup of melted butter.
06 - Half a cup of sour cream.
07 - One cup of grated Parmesan cheese, split into two portions.
08 - Half a teaspoon of onion powder.
09 - A quarter teaspoon of garlic powder.
10 - Add a pinch of salt and pepper as needed.
11 - One sleeve of crushed Ritz crackers.
12 - Half a cup of cooked, chopped bacon.
13 - One teaspoon of paprika.

# Instructions:

01 - Set your oven to 400°F.
02 - Lightly coat a 9x13-inch pan with cooking spray.
03 - In a big bowl, combine the hash browns, soup, pepper jack, cream, butter, sour cream, a quarter of the Parmesan, and the spices.
04 - Pour and evenly spread the mixture into the greased pan.
05 - In another bowl, mix the crushed crackers, bacon pieces, leftover Parmesan, and paprika together.
06 - Scatter the cracker topping evenly over the potato mixture in the dish.
07 - Place in the oven and cook for 45 to 50 minutes until bubbling and browned.
08 - Let it cool down just a bit before you dig in.

# Notes:

01 - You can prep this ahead and freeze it.
02 - Use a milder cheese if you want it less spicy.
03 - Include some meat to turn it into a hearty main dish.

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