Slow Cooker Loaded Potato Bake
This Slow Cooker Loaded Potato Bake layers tender yellow potatoes with sharp cheddar, smoky bacon, ranch seasoning, and sour cream for an easy, comforting side dish. Let the slow cooker do the work while the flavors meld into a cheesy, loaded baked potato casserole.
Ingredients
- 8 ounces bacon Cooked crisp, cooled, and crumbled; divided
- as needed Butter or nonstick cooking spray For greasing the slow cooker
- 3 pounds Yellow potatoes Scrubbed and thinly sliced 1/8 to 1/4 inch thick; skins left on
- 1 1/2 cups Sour cream For layering with the ranch seasoning
- 1 packet (1 ounce) Ranch seasoning mix Regular ranch seasoning packet
- 2 cups Sharp cheddar cheese Shredded and divided
- as desired Sour cream Optional, for serving
- as desired Black pepper Optional, for serving
Instructions
- Cook the bacon in a skillet over medium heat until crisp, then transfer it to paper towels to drain. Let it cool, then crumble or chop it into small pieces and set it aside.
- Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with butter or nonstick spray.
- Scrub the yellow potatoes thoroughly, pat them dry, and slice them into thin, fairly even rounds between 1/8 and 1/4 inch thick.
- In a medium bowl, stir together the sour cream and ranch seasoning mix until smooth and no dry seasoning pockets remain.
- Arrange an overlapping layer of potato slices in the bottom of the greased slow cooker. Sprinkle with some cheddar and bacon, then dollop and gently spread some of the sour cream mixture over the top.
- Repeat the layers of potatoes, cheddar, bacon, and sour cream mixture until everything is used, finishing with a generous layer of cheese and a lighter sprinkle of bacon. Press down gently to settle the layers.
- Cover and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a knife and the edges are bubbly.
- Turn the slow cooker to WARM or switch it off, and leave the casserole covered for 20 to 30 minutes so the layers can set.
- Run a spatula around the edges, cut through the potato layers into portions, and use a wide, flat spatula to lift each serving. Serve with extra sour cream and black pepper if desired.
Notes
Refrigerate leftovers in shallow containers within two hours. Keep refrigerated for a few days and reheat individual servings in the microwave until steaming hot, or warm a larger portion in a covered baking dish. Add a small spoonful of sour cream after reheating if desired.
Nutrition
Calories: 590kcal
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