BACON AND CHEESE BRUNCH POTATOES
INGREDIENTS:
3 MEDIUM RUSSET POTATOES (ABOUT 2 POINDS), PEELED AND CUT INTO 1-INCHE
DICE
1 CUP CHOPPED ONION
½ TSP SEASONED SALT
4 SLICES CRISPLY COOKED BACON, CRUMBLED
1 CUP (4 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
1 TBL WATER OR CHICKEN BROTH

COOK TIME:
6 HOURS (LOW) OR 3 ½ HOURS (HIGH)

1. Coat 4 ½ -quart crock pot with cooking spray.  Place half of potatoes in slow cooker.  
Sprinkle ½ of onion and seasoned salt over potatoes; top with ½ of bacon and cheese.  
Repeat layers, ending with cheese.  Sprinkle water over top.
2. Cover;  cook on low 6 hours or on high 3 ½  hours, or until potatoes and onion are
tender.  Stir gently to mix and serve hot.

Makes 6 servings
CHUNKY RANCH POTATOES
INGREDIENTS:  3 POUNDS MEDIUM RED POTATOES, UNPEELED AND QUARTERED
1 CUP WATER
½ CUP PREPARED RANCH DRESSING (I think not!!!!)
½  cup grated parmesan or cheddar cheese
½ cup minced chives

Cook Time:  7 to 9 hours (low) or 4 to 6 hours (high)
1. Place potatoes in 4 ½-quart crock pot.  Add water.  Cover and cook.
2. Stir in ranch dressing (DEFINITELY OPTIONAL—YUCK), CHEESE (YES, LOTS) and
chives.  Use spoon to break potatoes into chunks.  Serve hot or cold

Makes 8 servings