Loaded Potato Crock-Pot Salad

by - January 13, 2011

Yum, yum,yum!!!  These potatoes will be a hit at any party or covered dish meal.  I don't know how they taste as "leftovers", because I have always made them to carry somewhere, and there have never been any left over!!!

Begin with three pounds of small red potatoes, washed and quartered.  Do not peel.

Cook on the stove until tender.

Drain water from potatoes.

Now, you will need:
1 stick butter or margarine, melted
1 eight ounce sour cream
1 package dry ranch dressing mix
1 bunch green onions
1/2 pound bacon cooked crisp and crumbled
Seasonings to taste (salt and pepper)
1 eight ounce bag mild cheddar and monterey jack shredded cheese

Fry bacon until crisp...cool...crumble.
(I love this picture...I declare I can smell the bacon through my computer.  Can you smell it???)

Put the potatoes back in the pot you cooked them in and pour the butter over the top of the potatoes.

Mix the ranch dressing with the sour cream.

Gently stir the sour cream mixture into the potatoes.

Now...chop your onions including the tops, then add the onions, half of the bacon, and three-fourths of the cheese.  Stir all this together gently until it looks like the picture above.
Now you can put all of this in a crock-pot.
(Are you hungry yet?)

Sprinkle the top with the remaining cheese, onions, and bacon.  Sprinkle with salt and pepper (or other seasonings) to taste. 
Cook on high 1 1/2 to 2 hours.

Here is the really great part of this dish...
You can make it a day ahead and refrigerate overnight.
Your friends and family will love these potatoes!!!

Tidy Mom I'm Lovin It Fridays

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