Ingredients
• 4 cups diced baby potatoes (or Yukon golds)
• 6 strips bacon, cooked and crumbled (reserve 1 tbsp for topping)
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup sour cream or Greek yogurt
• ½ cup mayonnaise or ranch dressing
• 1 packet ranch seasoning (or 2 tbsp homemade)
• 1 cup shredded cheddar cheese (divided)
• ½ cup grated Parmesan cheese
• ¼ tsp smoked paprika
• Salt & black pepper to taste
• Fresh chives or green onions, chopped (for garnish)
Instructions
- In a slow cooker, combine potatoes, crumbled bacon, onion, and garlic.
- In a bowl, mix sour cream, mayonnaise (or ranch), ranch seasoning, ¾ cup cheddar, Parmesan, smoked paprika, salt, and pepper. Pour over potatoes and stir gently to coat.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Stir in remaining ¼ cup cheddar. Let sit 5 minutes to melt.
- Garnish with reserved bacon and fresh chives. Serve hot!
✨ Perfect for:
• Holiday sides
• Game day spreads
• Weeknight dinners with a crockpot twist
💡 Make it heartier: Add diced ham or swap half the potatoes for cauliflower.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 280 per serving , Net Carbs: 18g , Fats: 18g , Protein: 12g