Slow Cooker Cheesy Bacon Ranch Potatoes
A creamy, savory side dish featuring tender potatoes, melted cheese, crisp bacon, and zesty ranch seasoning—perfectly cooked in your slow cooker.
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
Leftovers keep well in the fridge up to 4 days or freeze tightly for 2 months. Add a splash of milk when reheating to refresh creaminess.
Nutrition
Calories: 350kcal
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