Cheesy Ranch Potatoes (Print Version)
# Ingredients:
01 -
32 ounce package frozen diced potatoes.
02 -
10.5 ounce cream of chicken soup.
03 -
3/4 cup sour cream.
04 -
4 oz canned diced jalapeños (optional).
05 -
2 tablespoons unsalted butter, cubed.
06 -
2 cups shredded cheddar, divided.
07 -
3 tablespoons ranch seasoning (one 1 ounce packet).
08 -
1 teaspoon garlic powder.
09 -
1 teaspoon onion powder.
10 -
1/4 teaspoon salt.
11 -
1/4 teaspoon black pepper.
12 -
8 slices cooked bacon, crumbled.
# Instructions:
01 -
Spray a 4-6 quart slow cooker with cooking spray.
02 -
Pour frozen potatoes in the bottom of the slow cooker. Add cream of soup, sour cream, jalapenos (if using), cubed butter, 1 cup shredded cheddar, and all seasonings.
03 -
Stir the mixture until well combined.
04 -
Cover and cook on low 6 hours or high for 2 hours, stirring once during cook time.
05 -
Add half of the bacon and stir. Top with remaining cheese and bacon. Cover 5 minutes until cheese melts.
# Notes:
01 -
Slow cookers vary in temperature. Adjust cooking time based on your cooker - some may only need 3 hours on low.