Ingredients

The following ingredients have 4 Servings
  • 2 pounds baby potatoes, (cut in half (or cut in quarters if large))
  • 2 teaspoons smoked paprika, (divided use)
  • 2 teaspoons kosher salt, (divided use)
  • 2 teaspoons ground black pepper, (divided use)
  • 4 cloves garlic, minced (divided use)
  • 3 cups shredded cheddar cheese, (divided use)
  • 1 pound bacon, (cooked and crumbled)
  • 1/2 cup sliced green onions (divided use)
  • sour cream and sliced green onions, (for serving)

Instruction

  • Line an oval 5-6 quart slow cooker slow cooker with aluminum foil then spray with non-stick cooking spray.
  • Layer half the potatoes in the bottom of the slow cooker. Season with half the smoked paprika, salt, pepper and minced garlic.
  • Top with half the shredded cheddar cheese, bacon and green onions. Repeat this process a second time.
  • Note: if you prefer, you can add the bacon and green onions just before serving. This will keep the bacon crispier and the green onions a brighter green color. 
  • Cover and cook on low until potatoes are tender, 2 to 3 hours.
  • Serve with a drizzle of sour cream (or a side of ranch dressing) and more sliced green onions.