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Cheesy Bacon Ranch Potatoes
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 4 medium russet potatoes, cubed
  • 6 slices bacon, cooked and crumbled
  • 1 packet ranch seasoning mix
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons chopped green onions

Instructions
 

  • Lightly grease the slow cooker insert with cooking spray. Add the cubed potatoes and sprinkle the ranch seasoning mix over them. Stir to coat the potatoes evenly.
  • Scatter half of the crumbled bacon over the potatoes. Top with 1 cup of the shredded cheddar cheese.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
  • Sprinkle the remaining cheese and bacon over the top. Cover for an additional 10 minutes to let the cheese melt.
  • Garnish with the chopped green onions just before serving.

Notes

For the best texture, cut the potatoes into even cubes so they cook at the same rate. If the potatoes seem dry after cooking, stir in a spoonful of sour cream before adding the final cheese layer. Leftovers reheat well in the microwave with a splash of milk to restore creaminess.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife