Cheesy Ranch Potatoes
Slow cooker cheesy ranch red potatoes with bacon, cheddar, ranch seasoning, and green onion garnish.
Ingredients
- 3 pounds red potatoes cut into 1-inch cubes
- 10 slices bacon cooked and crumbled
- 2 cups shredded mild cheddar cheese divided
- 1 tablespoon ranch seasoning
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook bacon until crisp, cool, and crumble.
- Line the slow cooker with heavy-duty foil, leaving enough overhang to fold over the potatoes.
- Add cubed red potatoes, most of the bacon, 1 1/2 cups cheese, ranch seasoning, salt, and pepper. Toss to combine.
- Fold foil over the potatoes to make a packet inside the slow cooker.
- Cover and cook on Low for about 4 hours, until potatoes are tender.
- Open the foil carefully. Sprinkle remaining cheese over the potatoes.
- Cover again briefly until cheese melts.
- Top with remaining bacon and green onions before serving.
Notes
Use red potatoes because they hold their shape better than russets in the slow cooker. Measure the ranch seasoning; too much can make the dish too salty. Keep the foil packet sealed while cooking so the potatoes steam properly. Store leftovers refrigerated for up to 4 days and reheat gently.
