There’s something magical about a side dish that practically makes itself while filling the kitchen with irresistible smells. These Slow Cooker Cheesy Bacon Ranch Potatoes are exactly that kind of magic — tender red potatoes layered with melty cheddar, smoky bacon, and that signature ranch seasoning everyone loves.
Whether you’re making them for a holiday table, a backyard BBQ, a potluck, or even a cozy brunch, they’re guaranteed to disappear fast. No peeling, no fuss — just pure comfort food that’s ready when you are.
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Why You’ll Love This Recipe
- Effortless Cooking – The slow cooker does the work, you take the credit.
- Crowd Favorite – Bacon, cheese, and ranch? Say no more.
- Versatile – Perfect for dinner sides, brunch spreads, or potlucks.
Taste Profile
This dish is all about layers of flavor: creamy, earthy potatoes; smoky, salty bacon; sharp cheddar cheese; and that tangy-herby ranch kick that ties everything together. Each bite is a forkful of savory comfort.
Ingredients
- 6 slices bacon
- 3 lbs red potatoes, chopped into bite-size pieces (no need to peel)
- 1½ cups shredded cheddar cheese, divided
- 1 tbsp ranch seasoning mix (store-bought or homemade)
- 2 tbsp olive oil or melted butter
- Salt & pepper, to taste
- Optional garnish: chopped parsley or green onions
Tools You’ll Need
- Slow cooker (4–6 quart)
- Skillet (for cooking bacon)
- Cutting board & knife
- Large spoon or tongs
Old-Fashioned Stuffed Cabbage Rolls
Equipment
- large pot for boiling cabbage
- Large mixing bowl
- medium saucepan for sauce
- 9×13-inch baking dish or roasting pan
- foil for covering during baking
- tongs for removing cabbage leaves
Ingredients
- 1 large head green cabbage
- 1 lb ground beef (or mix of beef and pork)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp white vinegar or lemon juice
- 1 tsp salt (for sauce)
- 1/2 tsp black pepper (for sauce)
- 1 tsp dried dill or parsley (optional)
Instructions
- Bring a large pot of water to a boil. Core cabbage and place in boiling water. As leaves soften, peel them off with tongs and set aside. You’ll need about 18–20 leaves.
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until just combined.
- In a medium saucepan, combine crushed tomatoes, tomato sauce, tomato paste, sugar, vinegar, salt, pepper, and dill. Simmer over medium heat for 10 minutes, stirring occasionally.
- Place a cabbage leaf flat, trimming thick center vein if needed. Spoon 2–3 tablespoons filling onto leaf. Fold sides in and roll tightly from stem end. Repeat with remaining leaves and filling.
- Spread a thin layer of sauce in a 9×13-inch baking dish. Arrange rolls seam-side down. Pour remaining sauce evenly over rolls.
- Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until cabbage is tender and filling is cooked through.
Notes
Nutrition
Ingredient Additions & Substitutions
- Cheese: Swap cheddar for Colby Jack, Monterey Jack, or pepper jack for a little heat.
- Bacon Alternative: Try turkey bacon or even crispy prosciutto.
- Ranch Boost: Add fresh dill, chives, or parsley for an herbier flavor.
Step-by-Step Instructions
1. Cook the Bacon
In a skillet over medium heat, cook bacon until crispy. Drain on paper towels, then crumble or chop into bite-sized pieces.
2. Prep the Potatoes
Wash and chop potatoes into 1-inch pieces. Toss with olive oil (or butter), ranch seasoning, salt, and pepper until evenly coated.
3. Layer in the Slow Cooker
Lightly grease the inside of your slow cooker. Layer potatoes, cheese, and bacon, repeating until all ingredients are used, ending with cheese and bacon on top.
4. Cook Low and Slow
Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
5. Garnish & Serve
Sprinkle with chopped parsley or green onions before serving for a fresh pop of color.
Serving Suggestions
- Serve alongside grilled chicken, steak, or burgers.
- Pair with scrambled eggs and fruit salad for a brunch plate.
- Add a crisp green salad to balance the richness.
Tips for Success
- Cut potatoes evenly for consistent cooking.
- For extra gooeyness, stir once halfway through to mix the melted cheese throughout.
- Use freshly shredded cheese for the best melt and flavor.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or in a covered dish in the oven at 350°F until warmed through.
General Information
- Prep Time: 15 minutes
- Cook Time: 5–6 hours (low) or 3–4 hours (high)
- Servings: 8–10
FAQ
Q: Can I use Yukon gold or russet potatoes instead?
A: Yes — Yukon golds work beautifully, russets will be softer and more rustic.
Q: Can I prep this the night before?
A: Yes — assemble in the slow cooker insert, cover, and refrigerate. In the morning, set the slow cooker to cook.
Q: Is this gluten-free?
A: Yes, as long as your ranch seasoning mix is gluten-free.
Conclusion
These Slow Cooker Cheesy Bacon Ranch Potatoes are the ultimate easy side — rich, flavorful, and impossible to resist. Just toss everything in, let the slow cooker work its magic, and enjoy the ooey-gooey payoff.
Nutritional Information (per serving, approx.)
- Calories: 280
- Protein: 10g
- Carbs: 26g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
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