Ingredients

The following ingredients have 4 Servings
  • 2 pounds petite red potatoes (chopped into quarters)
  • 2 cups shredded medium sharp cheddar
  • 8 slices cooked bacon (crumbled)
  • 2 tablespoons dry ranch dressing salad dressing mix
  • ¼ cup fresh chives (chopped)
  • salt and pepper to taste

Instruction

  • Line your crock pot with aluminum foil leaving enough to cover the potatoes completely. Spray aluminum foil with non stick cooking spray.
  • Layer half of the potatoes (1 pound) and sprinkle half of the dry ranch salad dressing mix (1 tablespoon) to coat the potatoes. Top with half of the bacon(4 slices), cheese (1 cup), and (2 tablespoons) chives.
  • Add the remaining potatoes (1 pound) and cover with remaining dry ranch salad dressing mix(2 tablespoons). Top with remaining bacon (4 slices) and ½ cup cheese, reserving½ cup cheese and 1 tablespoon of bacon. Add 1 ½ tablespoon chives. Cover and close tinfoil making sure to seal all openings. Close Crock Pot with lid.
  • Cook on high heat for 3 to 4 hours until potatoes are fork tender.
  • Cover with remaining ½ cup cheese and 1 tablespoon bacon. Cover and seal, cooking an additional 2 minutes for the cheese to melt. Cover with remaining chives and salt and pepper to taste. Serve.