1. Ingredients

• 2½ lb (1.1 kg) baby Yukon Gold potatoes, halved

• 6–8 slices bacon, cooked and crumbled

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ¼ cup (60 g) melted butter

• 1 packet (about 1 oz / 28 g) ranch seasoning mix

• ½ cup (120 ml) chicken broth

• 3 garlic cloves, minced

• ½ tsp smoked paprika

• ½ tsp black pepper

• Salt, to taste, if needed

• 2 tbsp chopped fresh parsley or green onions (optional)

2. Full cooking instructions

Step 1 — Prepare the potatoes

Wash the baby potatoes thoroughly and cut them in half. If some potatoes are much larger, cut them into quarters so everything cooks evenly.

Step 2 — Make the seasoning mixture

In a large bowl, combine the melted butter, ranch seasoning, minced garlic, smoked paprika, and black pepper. Stir until well mixed.

Step 3 — Coat the potatoes

Add the potatoes to the bowl and toss until every piece is coated with the buttery ranch mixture.

Step 4 — Add to the slow cooker

Lightly grease the slow cooker if desired. Transfer the seasoned potatoes into the crock and pour the chicken broth around them.

Cover with the lid and cook:

• LOW: 4–5 hours

• HIGH: 2–3 hours

Cooking times vary with potato size and the slow cooker. The potatoes are ready when a fork slides easily into the center.

Step 5 — Prepare the bacon

While the potatoes cook, fry the bacon in a skillet until crisp. Transfer to a paper-towel-lined plate, allow it to cool, and crumble into small pieces.

You can also use precooked bacon, heated according to its package directions.

Step 6 — Add the cheese and bacon

When the potatoes are tender, sprinkle the cheddar and Monterey Jack cheese evenly over the top. Add most of the crumbled bacon, reserving a little for garnish.

Cover and cook for another 10–15 minutes, until the cheese is completely melted.

Step 7 — Finish and serve

Gently stir a portion of the melted cheese through the potatoes, leaving some cheese on top for that delicious stretchy finish.

Sprinkle with the remaining bacon and chopped parsley or green onions. Serve hot while the cheese is gooey and the potatoes are tender.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in the recipe as written.

• Dairy: Contains butter, cheddar, and Monterey Jack cheese.

• Possible gluten: Some ranch seasoning mixes may contain wheat or have cross-contact warnings. Check the label.

• Other ingredients: Check bacon and broth labels for added allergens.

• For a nut allergy, verify every packaged ingredient and avoid cross-contact during preparation.

5. Tips for the best results

• Use Yukon Gold potatoes for a naturally buttery texture.

• Cut potatoes into similarly sized pieces for even cooking.

• Avoid adding too much broth; the potatoes should be tender, not swimming in liquid.

• Shred cheese from a block if possible for a smoother melt.

• Add the cheese near the end so it doesn’t become oily or overcooked.

• For extra-crispy bacon, sprinkle it on just before serving.

6. Storage and reheating

• Refrigerate leftovers in an airtight container within 2 hours.

• Store in the refrigerator for 3–4 days.

• Reheat in the microwave in short intervals, stirring gently, or use a covered skillet over low heat with a splash of broth.

• Freeze for up to 2 months for best quality, although the cheese sauce and potatoes may change texture after thawing.

Serving suggestion: Pair these cheesy bacon ranch potatoes with grilled chicken, steak, burgers, or roasted vegetables for a hearty family dinner.