Ingredients:
- 2 lbs. baby potatoes, halved and quartered if large
- 3 cups shredded cheddar
- 2 cloves garlic, thinly sliced
- 8 slices bacon, cooked
- 1/4 cup sliced green onions, plus more for garnish
- 1 Tbsp. paprika
- To taste Kosher salt
- To taste freshly ground black pepper
- For drizzling sour cream
Directions:
- Line a slow cooker with foil and spray with cooking spray.
- Add half the potatoes, 1 1/4 cups cheese, half the garlic, 1/3 of the cooked bacon, half of the green onions and half of the paprika. Season with salt and pepper. Repeat.
- Cover and cook on high until potatoes are tender, 5 to 6 hours. If your potatoes are cut larger, you’ll need more time.
- Thirty minutes before serving, top with remaining cheese and bacon. Garnish with more green onions and drizzle with sour cream before serving.
