I know what you’re thinking. Or rather, I know that you’re drooling. And who wouldn’t salivate over these tender potatoes, juicy with cheese and infused with crunchy bacon bits. The secret to this recipe is the use of a slow cooker. It’ll be the easiest potatoes you’ll ever make – simply throw the ingredients in there and wait as the potatoes soak up the juices and flavor from the bacon and cheese.
Slow cooked to perfection, this dish can be eaten as a side dish, appetizer, snack, or an entree. What’s certain is that you’re gonna devour these bad boys layer by layer, eventually settling for the last crisps of bacon at the bottom. Don’t say we didn’t warn you!
Ingredients:
- 6 slices bacon
- 3 pounds red potatoes, chopped
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix
- 2 tablespoons chopped chives
- 1/2 cup sliced green onions
Directions:
First, preheat your oven to 400°F and line a baking sheet with aluminum foil. Place bacon onto baking sheet and bake in oven for 12-14 minutes, or until crispy.
In the meantime, line your slow cooker with aluminum foil. Leave enough foil so you can wrap the potatoes around the top.
Spray the inside of foil with cooking spray and layer the potatoes in the slow cooker. For the next layer, add cheese, ranch seasoning, bacon, and green onions. Repeat the layers until you have no more ingredients, then add a final layer of cheese on top.
Cover potatoes with aluminum foil and cook on high for 3-4 hours, or low for 7-8 hours. Serve immediately and garnish with chives if desired.
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