Cheesy Bacon Ranch Potatoes

These potatoes are so yummy! If you don't have the bacon it is still worth the time to make them!

It is a crazy week in our Asylum. We have friends coming over so I am baking for that as well as for one of our military families that lost a father. It has been a long week with everything going on and one that reminds me to be thankful for the time that I have been given and the ones that I have to share it with.

 

Cheesy Bacon Ranch Potatoes (Crockpot)

 

Ingredients

6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives
Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.
Notes

Adapted from The Recipe Critic