6 medium Idaho/Russet potatoes, washed and thinly sliced (about an 1/8 in. thick) 1 small onion, skinned and diced 1/2 cup butter, melted 12 ounces shredded cheddar cheese 1/2 pound bacon, fried and crumbled sour cream chives 2 cloves garlic, minced
Place sliced potatoes in crock pot. Place crumbled bacon and 3/4 of the cheese into the crock and mix with potatoes. Stir minced garlic into the melted butter and drizzle over the potato mixture. Cover and cook on low for 4-6 hours or until potatoes are tender.
About 15 minutes before serving, sprinkle with remaining cheddar cheese and chives. Serve with sour cream and any other baked potato condiments that you prefer.
646 calories, 53 grams fat, 15 grams carbohydrates, 27 grams proteinper serving. This recipe is low in carbs.