Janette loves potatoes and I love any reason to bust out the crock pot so I thought this recipe would be a “win” all the way around. I was not wrong.
It’s a great work week dinner recipe because it only has a few ingredients and you start it in the morning and it will be ready for dinner when you return in the evening.
I used golden potatoes, but you could use red or whatever else your heart desires. Anything covered in bacon and cheese won’t be bad!
3lbs of Red or Golden Potatoes, chopped
6 Slices of Bacon
1 1/2 Cups of Cheddar Cheese
1 Tablespoon of Dry Ranch Dressing Mix
1 Tablespoon of Chives
Cook bacon in a preheated oven at 400°for 12-14 minutes or until brown and crispy. Set aside then crumble when cool.
Line your crock pot with foil. Make sure you leave enough extra foil so that you can fully close it on top of the potatoes. Spray with PAM or wipe down with oil. Place the chopped potatoes in to the crock pot. Make sure you top each layer of potatoes with ranch dressing, cheese, and bacon. Reserve 1/2 cup of the cheese to put on top at the end. Cover the potatoes and cook on low for about 8 hours or on high for about 3 hours.
When finished, sprinkle the potatoes with the remaining 1/2 cup of cheese. Recover for another few minutes until it melts. Top with the chives and serve.