Pour frozen potato puffs in the crock pot with 3 other simple additions and create a mouthwatering masterpiece your grandkids will demand every weekend.

This little slow cooker potato dish was born out of a Sunday afternoon when the grandkids tumbled in hungry after church and I needed something cozy without a lot of fuss. Around here in the rural Midwest, frozen potato puffs have been sneaking into potlucks and game-day spreads for decades, and this recipe leans right into that tradition. You simply pour the frozen potato puffs into the crock pot, add three simple ingredients most folks already have on hand, and let the slow cooker do the work. By kickoff time, you’ve got a bubbling, golden, cheesy pan of potatoes that tastes like a cross between tater tot casserole and loaded baked potatoes—exactly the kind of thing grandkids remember and start asking for every weekend.

Serve these slow cooker kickoff potatoes straight from the crock with a big spoon, letting everyone scoop out their own helping. They go especially well alongside grilled brats or burgers, a simple baked ham, or crispy fried chicken. For a lighter plate, pair them with a big green salad or some steamed green beans. If you’re hosting a game-day crowd, set the slow cooker on warm and keep a bowl of sour cream and a jar of pickled jalapeños nearby so folks can doctor their own servings between plays.

Servings: 6

32 oz frozen potato puffs (tater tots or similar, kept frozen)

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin swipe of oil to help with cleanup.

Pour the frozen potato puffs straight into the bottom of the slow cooker, spreading them into an even layer. They should be piled loosely and still frozen, just like you’d see in the bag.

In a medium bowl, stir together 1 1/2 cups of the shredded cheddar cheese, the ranch dressing, and the crumbled bacon until everything is well combined and coated.

Spoon this cheese–ranch–bacon mixture evenly over the frozen potato puffs, spreading it gently so most of the potatoes get a little of everything. Do not stir; you want the potato puffs to stay mostly in a single layer at the bottom.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the potato puffs are tender in the center and the edges are starting to turn golden and crisp where they touch the sides.

During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let cook just until the cheese is fully melted and bubbly.

Once done, turn the slow cooker to WARM. Let the potatoes sit, covered, for about 5 to 10 minutes to settle and firm up slightly, which makes them easier to scoop.

Serve the kickoff potatoes hot, scooping down through the cheesy top to get plenty of saucy potato puffs in every serving. If you like, offer extra ranch or a little more crumbled bacon at the table.

For a little extra color and crunch, you can sprinkle 1/4 cup sliced green onions over the top right before serving, or stir 1/2 cup finely diced bell pepper into the cheese mixture before spreading it over the potatoes. If your family prefers a bit of heat, swap half the cheddar for pepper jack or add a few tablespoons of chopped pickled jalapeños to the mix. To lighten things up slightly, use light ranch dressing and a reduced-fat cheddar, though the texture will be a bit less rich. You can also trade the bacon for 1 cup of diced cooked ham or leftover cooked sausage. Food safety tips: Always start with the potato puffs fully frozen and keep them refrigerated or in the freezer until you’re ready to cook. Make sure the slow cooker is set to HIGH or LOW as directed and avoid using the WARM setting to cook from the start; WARM is only for holding food once it’s fully hot. The potatoes should reach at least 165°F in the center before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before eating.