Cook the Bacon:
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil and arrange the bacon slices in a single layer.
Bake for 12–14 minutes until crispy. Let cool, then crumble and set aside.
Prepare the Slow Cooker:
Line the crockpot insert with aluminum foil, leaving enough overhang to fold back later.
Spray the foil lightly with nonstick spray.
Layer the Potatoes:
Place a layer of chopped potatoes in the slow cooker.
Sprinkle with some cheddar cheese, ranch seasoning, and crumbled bacon.
Repeat this layering process two more times, saving ½ cup of cheese for the end.
Cook:
Fold the foil over the top of the potatoes.
Cover and cook on low for 7–8 hours or on high for 3–4 hours until the potatoes are tender.
Add the Final Cheese:
Unfold the foil and sprinkle the remaining cheese over the top.
Cover again and cook for 1–2 minutes just until the cheese melts.
Garnish and Serve:
Carefully lift the foil out of the slow cooker.
Top with chopped chives and serve warm.
Directions
Cook the Bacon:
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil and arrange the bacon slices in a single layer.
Bake for 12–14 minutes until crispy. Let cool, then crumble and set aside.
Prepare the Slow Cooker:
Line the crockpot insert with aluminum foil, leaving enough overhang to fold back later.
Spray the foil lightly with nonstick spray.
Layer the Potatoes:
Place a layer of chopped potatoes in the slow cooker.
Sprinkle with some cheddar cheese, ranch seasoning, and crumbled bacon.
Repeat this layering process two more times, saving ½ cup of cheese for the end.
Cook:
Fold the foil over the top of the potatoes.
Cover and cook on low for 7–8 hours or on high for 3–4 hours until the potatoes are tender.
Add the Final Cheese:
Unfold the foil and sprinkle the remaining cheese over the top.
Cover again and cook for 1–2 minutes just until the cheese melts.
Garnish and Serve:
Carefully lift the foil out of the slow cooker.
Top with chopped chives and serve warm.
