Loaded Potato Casserole Name: Keri Scott Base: LRAFB Recipe: INGREDIENTS: 2 (16oz) containers sour cream ; 2 cups cheddar cheese, shredded ; 2 (3oz) bags real bacon bits ; 2 packages Ranch Dip mix ; 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind DIRECTIONS: Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.