These potatoes were so yummy! We ate them for dinner, but they would be great for breakfast, too! Preparation was super easy and quick.
6 slices bacon
3 pounds red potatoes, chopped
1½ cups shredded cheddar cheese, divided
1 Tbsp Ranch Seasoning & Salad Dressing Mix
Salt and Pepper to taste
2 Tbsp chopped chives
Preheat oven to 400. Line a baking sheet with aluminum foil. Spread bacon in a single layer on the prepared baking sheet. Bake in oven until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line slow cooker with aluminum foil, leaving enough overhang to wrap potatoes on top. Coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, ranch seasoning, bacon, salt and pepper, repeating 2 more times, reserving ½ cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat 3-4 hours. Sprinkle with remaining ½ cup cheese. Cover and cook until melted, about 1-2 minutes. Serve immediately, garnished with chives.
I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.
When searching in the categories below, don't forget to click on "older posts" at the bottom right of the screen after scrolling through them to see more recipes in that category.
*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*