Creamy Ranch Bacon Potatoes (Slow Cooker or Oven)

Tender, cheesy potatoes with crispy bacon and ranch flavor — perfect for a comforting side dish or potluck favorite.

🧾 Ingredients (Serves 6–8)

2 lbs (900 g) baby potatoes or small Yukon golds, halved
6–8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
½ cup cream cheese, softened
1 packet (1 oz / 28 g) ranch seasoning mix
¼ cup milk (adjust for desired creaminess)
2 tbsp chopped fresh chives or green onions (optional)
Salt & pepper to taste

👩‍🍳 Instructions

Option 1: Slow Cooker

Prepare Bacon & Potatoes

Cook bacon until crispy, crumble, and set aside.
Halve potatoes if needed.

Mix Creamy Sauce

In a bowl, combine sour cream, cream cheese, ranch seasoning, milk, salt, and pepper.

Assemble in Slow Cooker

Add potatoes to the slow cooker.
Pour creamy mixture over potatoes and stir to coat evenly.
Cover and cook 4–5 hours on low or 2–3 hours on high, until potatoes are tender.

Finish

Stir in half the bacon and cheese.
Sprinkle remaining cheese on top, cover 5 minutes to melt.
Top with remaining bacon and chives before serving.

Option 2: Oven

Preheat Oven: 375°F (190°C)
Prepare Baking Dish

Mix potatoes with creamy ranch mixture and place in a greased baking dish.
Cover with foil.

Bake: 35–40 minutes until potatoes are tender.
Add Cheese & Bacon

Remove foil, sprinkle cheese and half the bacon.
Bake uncovered 10 more minutes until cheese melts and slightly golden.
Top with remaining bacon and chives.

✨ Tips for Best Flavor

Boil potatoes 5 minutes first for extra tenderness (oven method).
Adjust milk for creamier or thicker texture.
Use smoked cheddar for a richer flavor.
Make ahead: Assemble and refrigerate, bake later.

🧊 Storage

Refrigerate leftovers 3–4 days
Reheat in oven for best texture (microwave works too)

If you want, I can also share a super creamy, cheesy, crispy-top version perfect for holiday tables or a mini individual portion version for meal prep.