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My family goes absolutely crazy for these slow cooker potatoes. They're wonderfully cheesy with crispy bacon on top and that perfect ranch flavor that keeps everyone coming back for seconds. I love making this dish for Sunday dinners or when friends drop by because it's such a crowd favorite.
What Makes This Recipe So Special
Making this recipe couldn't be easier and it won't break the bank. I use frozen potatoes and basic ingredients I usually have in my kitchen. The best part is you can make it your own by adding extras like spicy jalapeños or leftover ham. Sometimes I toss in some green onions from my garden for extra flavor.
Ingredients You'll Need
The magic starts with a bag of frozen diced potatoes. Grab some cream of chicken soup (mushroom works great too), sour cream for that amazing creaminess, and plenty of cheddar cheese. Cook up some bacon until it's nice and crispy, and don't forget the ranch seasoning mix that gives this dish its signature taste. If you like some heat, grab a jalapeño or two.
Making Your Cheesy Ranch Potatoes
Start by giving your slow cooker a quick spray so nothing sticks. Dump in your frozen potatoes, soup, sour cream, butter, and half the cheese. Add your seasonings and give everything a good stir. Let it cook on low for 6 hours or high for 2 hours. I usually stir it once while it's cooking. When it's done mix in some of your bacon and sprinkle the rest on top with more cheese. Give it 5 minutes to get all melty and delicious.
Saving Leftovers For Later
These potatoes are amazing the next day. Pop any leftovers in an airtight container and they'll stay good in your fridge for 4 days. You can even freeze them for up to 3 months if you want to make ahead. When you're ready to eat them again just warm them up in the microwave in short bursts or pop them in the oven at 350°F until they're heated through.
Kitchen Secrets for the Best Results
After making this recipe countless times I've learned a few tricks. Every slow cooker is different so pay attention to yours it might run hot or cool. If you love spicy food add some diced jalapeños or a pinch of cayenne. Sometimes I make my own cream soup with butter flour and broth. And if you're in a hurry use shredded hashbrowns they cook faster than the diced ones.
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Frequently Asked Questions
- → Can I make these potatoes ahead of time?
- You can prep all ingredients the night before and store them in the fridge. Simply add everything to the slow cooker in the morning and turn it on when ready to cook.
- → What can I substitute for cream of chicken soup?
- Cream of celery or cream of mushroom soup work well as alternatives. You can also use cream cheese mixed with a bit of chicken broth for a different creamy base.
- → How do I store leftover cheesy ranch potatoes?
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, stirring occasionally, or in the oven until heated through.
- → Can I use fresh potatoes instead of frozen?
- Fresh diced potatoes can work but may need different cooking times. Make sure to cut them into uniform sizes and expect the cooking time to increase by about an hour.
- → Why are my potatoes taking longer to cook?
- Slow cooker temperatures can vary between models. Some cook hotter than others, so cooking times may need adjustment. Check the potatoes' tenderness and adjust time accordingly.