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Slow Cooker Cheesy Bacon Ranch Potatoes


  • 6 strips of bacon
  • 3 kilos of purple potatoes, diced
  • 1 1/2 cups of shredded cheddar cheese, divided
  • 1 tablespoon of Ranch Seasoning and Salad Dressing Combine
  • 2 tablespoons of chopped chives


  1. Preheat the oven to 400 levels Fahrenheit and line a baking sheet with aluminum foil.
  2. Prepare the bacon slices in a single layer on the ready baking sheet and bake till crispy, about 12-14 minutes. Allow them to cool earlier than crumbling; put aside.
  3. Line a sluggish cooker with aluminum foil, leaving sufficient overhang to cowl the potatoes, and spray with nonstick spray. Layer the diced potatoes evenly within the sluggish cooker, then high with cheese, Ranch Seasoning, and crumbled bacon, repeating the layers two extra instances and saving 1/2 cup of cheese.
  4. Cowl the potatoes with aluminum foil and cook dinner on low warmth for 7-8 hours or on excessive warmth for 3-4 hours. Sprinkle the reserved 1/2 cup of cheese on high, cowl, and cook dinner till melted, about 1-2 minutes.
  5. Serve instantly, garnished with chopped chives.