A versatile quick and easy dinner side dish consisting of chopped potatoes that have been seasoned with ranch then covered in cheese and bacon, then cooked in the crockpot.
Janette loves potatoes and I love any reason to bust out the crockpot 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.
We like serving these potatoes with our air fryer bbq chicken or shrimp and broccoli to make a stress-free dinner that the whole family loves!
Ingredients
- Golden Potatoes – These have a delightful creamy texture that works well in this recipe. You substitute any other potato, just be sure to cube it and know the cooking time may need to be adjusted.
- Bacon – I prefer thin bacon in this dish for more crisp, but you can also use thick-cut if you’d prefer.
- Cheddar Cheese – Buy block cheese and use a cheese grater to freshly shred it for best results. Pre-shredded cheese has a coating that doesn’t allow it to melt as well.
- Dry Ranch Dressing Mix – I use store-bought ranch to make it easy, but you can also use homemade ranch seasoning or another seasoning mix of your choice.
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If you love potatoes as much as we do, be sure check out our recipes for funeral potatoes and twice baked potato casserole.
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Crockpot Cheesy Bacon Ranch Potatoes
Ingredients
- 3 lbs 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
Instructions
- Cook bacon in a preheated oven at 400°for 12-14 minutes or until brown and crispy. Set aside then crumble when cool.
- Place a crock pot liner in your slow cooker or coat with non-stick spray.
- Place the chopped potatoes into 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.
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