A hearty side that practically makes itself, this Slow Cooker Cheesy Bacon Ranch Potatoes recipe brings tender potatoes, melty cheese, and crispy bacon together in a creamy ranch bath—no oven required and only 10 minutes of prep!
Why You’ll Love This Recipe
- No oven fuss—set it and forget it in your slow cooker.
- Hands-off cooking—prep in 10 minutes, then relax.
- Creamy, cheesy comfort—rich ranch-seasoned sauce coats every bite.
- Crowd-pleaser—perfect for potlucks, family dinners, or busy weeknights.
- One-pot side dish—minimal dishes mean more time enjoying company.
- Customizable—spice it up with jalapeños or keep it mild for the kids.
- Budget-friendly—everyday ingredients deliver spectacular flavor.
- Make-ahead friendly—reheats beautifully for meal prep.
Ingredients
- 3 pounds baby red potatoes, halved (or 5 medium russets, quartered)
- 8 ounces cream cheese, softened (Philadelphia)
- 1 cup sour cream, full-fat
- 1 packet (1 oz) ranch seasoning mix (Hidden Valley)
- 1½ cups shredded cheddar cheese, divided (sharp)
- 6 slices bacon, cooked and crumbled (turkey bacon for lighter twist)
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder (or 1 fresh minced clove)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Directions
- Prep the potatoes.
In a large bowl, toss halved potatoes with melted butter, garlic powder, salt, and pepper until every piece is lightly coated—this helps the ranch sauce cling later. - Layer the base.
Spread half of the potatoes in a lightly greased 6-quart slow cooker. - Whip up the ranch cream.
Stir together cream cheese, sour cream, and ranch seasoning until smooth, spotting flecks of herbs. - First cheesy, bacony layer.
Pour half of the ranch mixture over the potatoes, then sprinkle half of the crumbled bacon and ¾ cup of cheddar. - Repeat without stirring.
Add the remaining potatoes, then top with the rest of the ranch cream, bacon, and cheese—preserving layers is key to that “waterfall” effect. - Cook low and slow.
Cover and cook on Low for about 4 hours (or High for 2–3 hours) until the potatoes are fork-tender and cheese is bubbling. - Gently stir to finish.
Lift the lid and swirl the potatoes carefully, mixing cheese and bacon throughout for maximum creaminess. - Garnish and serve.
Scatter chopped parsley on top for a fresh pop of color, then scoop onto plates while warm.
Servings & Timing
Makes 8 servings
Prep Time: 10 minutes
Cook Time: 4 hours on Low (or 2.5 hours on High)
Total Time: 4 hours 10 minutes
Variations
- Buffalo-Style: swap ranch for buffalo wing seasoning and drizzle hot sauce.
- Loaded Baked Potato Mix: stir in diced ham and green onions, plus an extra dollop of sour cream.
- Veggie Boost: add 1 cup steamed broccoli in the last 30 minutes of cooking.
- Lighter Version: swap Greek yogurt for sour cream, use reduced-fat cheese, and turkey bacon.
- Herb Infusion: mix in fresh rosemary and thyme for earthy notes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions tightly for up to 2 months; thaw overnight. Reheat in the microwave for 1–2 minutes or in a 350°F oven until warmed through—add a splash of milk or sour cream to revive creaminess.
FAQs
Q: Can I swap veggies for potatoes?
A: Try cauliflower florets for a lower-carb twist—just reduce cook time by about 30 minutes.
Q: My cheese stuck to the pot—any fix?
A: Lightly spray the insert with cooking spray or butter before layering, and stir gently at the end.
Q: Is it safe to cook this on High?
A: Absolutely—High for 2–3 hours works, just check potatoes a bit earlier to avoid overcooking.
Q: Can I prep everything the night before?
A: Yes, layer in the slow cooker, cover, and refrigerate; cook the next morning.
Q: No ranch packets—help!
A: Whisk 1 tsp each dried dill, onion powder, garlic powder, and ½ tsp paprika as a quick DIY ranch mix.
Q: How do I prevent potatoes from turning to mush?
A: Keep them in single layer where possible, cook on Low, and test for doneness with a fork after 3 hours.
Q: What’s the nutrition like?
A: Roughly 350 calories per serving, with about 15g fat and 10g protein—comfort food that fills you up!
Conclusion
This Slow Cooker Cheesy Bacon Ranch Potatoes recipe is the ultimate comfort side—rich, creamy, and loaded with savory bacon. It’s effortless to make, perfect for gatherings, and bound to become your go-to crowd-pleaser. Give it a try, leave a comment, and don’t forget to check out other comforting sides on the blog!
Slow Cooker Cheesy Bacon Ranch Potatoes
Ingredients
- 3 pounds baby red potatoes halved
- 8 ounces cream cheese softened
- 1 cup sour cream full-fat
- 1 packet ranch seasoning mix 1 oz
- 1.5 cups shredded cheddar cheese divided
- 6 slices bacon cooked and crumbled
- 3 tablespoons unsalted butter melted
- 0.25 teaspoon garlic powder
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, optional garnish
Instructions
- Toss halved potatoes with melted butter, garlic powder, salt, and pepper until evenly coated.
- Place half of the potatoes in a lightly greased 6-quart slow cooker.
- Stir together cream cheese, sour cream, and ranch seasoning mix until smooth in a medium bowl.
- Pour half of the ranch cream over the potatoes, then sprinkle half of the crumbled bacon and ¾ cup of shredded cheddar cheese.
- Top with remaining potatoes, ranch cream, bacon, and cheddar cheese, layering without stirring.
- Cover and cook on Low for 4 hours (or High for 2–3 hours) until potatoes are fork-tender and cheese is melted.
- Carefully stir the potatoes to mix in the cheese sauce and bacon, creating a creamy texture.
- Sprinkle chopped fresh parsley on top before serving for a bright finish.
Notes
Nutrition
