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Slow-Cooked Ranch Potatoes

TOTAL TIME: Prep: 15 min. Cook: 7 hours. YIELD: 10 servings.
Even after seven years, my family still asks for this tasty potato and bacon dish. Try it once and I'll bet your family will be hooked, too. —Lynn Ireland, Lebanon, Wisconsin

Ingredients

  • 6 bacon strips, chopped
  • 2-1/2 pounds small red potatoes, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1/4 cup 2% milk
  • 1 envelope buttermilk ranch salad dressing mix
  • 3 tablespoons thinly sliced green onions

Directions

  • 1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.
  • 2. Place potatoes in a 3-qt. slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.
  • 3. Cook, covered, on low until potatoes are tender, 7-8 hours. Top with green onions.

Nutrition Facts

3/4 cup: 230 calories, 12g fat (6g saturated fat), 33mg cholesterol, 545mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 6g protein.

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