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Slow-Cooker Cheesy Bacon Ranch Potatoes

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by: Tablespoon Kitchens
Updated Jun 6, 2019
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No, you're not dreaming—these super-cheesy, extra creamy, oh-so-easy potatoes really do exist. And they're exactly the hands-off recipe you need to feed a crowd. Just try to keep everyone away from the addictive bacon-ranch goodness for a minute so you can grab a spoonful.

Slow-Cooker Cheesy Bacon Ranch Potatoes

  • Prep Time 15 min
  • Total 3 hr 50 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 bag (28 oz) frozen potatoes O’Brien with onions and peppers, completely thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 cup sour cream
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 1/4 cup sliced green onions
  • 4 slices cooked bacon, chopped (about 1/2 cup)

Instructions

  • Step 
    1
    Spray 3 1/2- or 4-quart slow cooker with cooking spray.
  • Step 
    2
    In large bowl, mix thawed potatoes, soup, 1 cup of the cheese, the sour cream, dressing mix and 3 tablespoons of the green onions; stir well to combine. Spoon mixture into slow cooker. Cover; cook on High heat setting 3 to 3 1/2 hours or until potatoes are tender and completely heated through.
  • Step 
    3
    Top with remaining cup of cheese, the bacon and remaining tablespoon of green onions. Let stand covered 5 minutes.

Nutrition

510 Calories
32g Total Fat
16g Protein
39g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: About 1 cup
Calories
510
Calories from Fat
280
Total Fat
32g
49%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
1020mg
43%
Potassium
680mg
19%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
14%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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