Instructions
1. Cook the Bacon
Preheat oven to 400°F (200°C).
Line a baking sheet with foil and arrange bacon slices in a single layer.
Bake for 12–14 minutes, or until crispy. Let cool, then crumble and set aside.
2. Prep the Slow Cooker
Line the bowl with aluminum foil, leaving extra to fold over the top.
Lightly coat the foil with nonstick spray.
3. Layer the Ingredients
Add a layer of chopped potatoes to the bottom of the slow cooker.
Sprinkle with cheddar, ranch seasoning, and crumbled bacon.
Repeat layers two more times, reserving ½ cup cheese for later.
4. Wrap and Cook
Fold foil over the top of the potatoes.
Cover and cook on low for 7–8 hours or high for 3–4 hours, until potatoes are fork-tender.
5. Finish with Cheese
Uncover the foil and sprinkle the remaining cheese on top.
Cover again and cook for 1–2 minutes, just until melted.
6. Garnish and Serve
Carefully lift the foil out of the slow cooker.
Garnish with chopped chives and serve warm.
Tips & Serving Ideas
Make it spicy: Add a pinch of cayenne or chopped jalapeños for heat.
Swap the cheese: Try pepper jack or smoked gouda for a twist.
Serve it with: Grilled steak, roast chicken, burgers—or scrambled eggs for a brunch surprise.
This dish is a guaranteed hit wherever it goes. Want help turning it into a full slow cooker meal? I’ve got plenty of cozy combos to share.
ADVERTISEMENT
