No, you're not dreaming—these super-cheesy, extra creamy, oh-so-easy potatoes really do exist. And they're exactly the hands-off recipe you need to feed a crowd. Just try to keep everyone away from the addictive bacon-ranch goodness for a minute so you can grab a spoonful.MORE+LESS-
bag (28 oz) frozen potatoes O’Brien with onions and peppers, completely thawed
can (10.5 oz) condensed cream of chicken soup
cups shredded Monterey Jack cheese (8 oz)
package (1 oz) ranch salad dressing & seasoning mix
cup sliced green onions
slices cooked bacon, chopped (about 1/2 cup)
Spray 3 1/2- or 4-quart slow cooker with cooking spray.
In large bowl, mix thawed potatoes, soup, 1 cup of the cheese, the sour cream, dressing mix and 3 tablespoons of the green onions; stir well to combine. Spoon mixture into slow cooker. Cover; cook on High heat setting 3 to 3 1/2 hours or until potatoes are tender and completely heated through.
Top with remaining cup of cheese, the bacon and remaining tablespoon of green onions. Let stand covered 5 minutes.
- Potatoes O’Brien are a style of diced breakfast potatoes cooked with red and green bell peppers and can be found in the frozen food section of the grocery store.
- To thaw the potatoes, place them in the refrigerator overnight.
- Don't skimp on the condensed soup—it helps maintain the creamy texture of the potatoes in the slow cooker.
Serving Size: About 1 cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.