May Long Weekend Magic: Just 4 simple components. I assemble this early because it requires absolutely zero attention while the grill is going outside.

This 4-ingredient slow cooker stuffed shells recipe is my May long weekend secret weapon. It’s the kind of thing I throw together before we fire up the grill outside, then forget about while everything gets smoky and delicious on the patio. Instead of boiling pasta shells, we cheat with frozen potato skins and let the slow cooker do all the work. They turn dark and rustic around the edges, with a gooey, golden cheese cap and savory flecks of bacon that look (and taste) like you fussed way more than you did. It’s pure comfort food with almost no hands-on time, perfect for busy weekends, game days, or anytime you want a fun, shareable side that doesn’t need babysitting.

Serve these slow cooker stuffed potato shells straight from the crock on warm setting, with a big pair of tongs or a slotted spoon for easy grabbing. They’re great alongside grilled burgers, brats, or chicken, plus a crisp green salad or simple coleslaw to balance the richness. Put out sour cream, chopped green onions, or hot sauce if you want people to customize their own. They also work as a hearty appetizer on a snack table with fresh veggies and dip, or as a fun potato upgrade instead of traditional baked potatoes.

Servings: 6-8

1 (20–24 oz) bag frozen potato skins (about 12–16 halves), plain or cheese-only

Spray the inside of a 5- to 6-quart slow cooker lightly with nonstick cooking spray for easier cleanup.

In a medium bowl, stir together 1 cup of the shredded cheddar cheese, the crumbled bacon, and the ranch dressing until everything is evenly coated and you have a thick, scoopable filling.

Spread a very thin layer of the ranch-bacon mixture over the bottom of the slow cooker. This keeps the potato shells from sticking and adds extra flavor to the underside.

Working with the frozen potato skins straight from the bag (no thawing needed), arrange them in a single snug layer in the slow cooker, cut side up like little shells ready to be stuffed.

Spoon a generous amount of the ranch-bacon-cheese mixture into each potato shell, mounding it slightly so each one is well filled. If you have extra filling, divide it evenly among the shells or tuck a few more frozen skins into the spaces and fill those too.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops of the stuffed potato shells, making sure each one gets a good cheesy cap.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the potatoes are hot all the way through, the edges of the shells are dark and rustic-looking, and the cheese on top is fully melted and bubbly with little golden spots.

Once done, switch the slow cooker to WARM for up to 1 hour while you finish grilling or getting the rest of the meal together. Serve the stuffed shells straight from the crock, scooping them out carefully with a spatula or tongs.

For a lighter version, use turkey bacon and a light ranch dressing, and swap part of the cheddar for reduced-fat cheese. You can also use frozen potato skins that already have cheese and bacon; just reduce the added bacon to 1/2 cup and the cheddar to 1 cup so things don’t get too salty or greasy. For a more pronounced yellow, melty topping that really glows under kitchen lights, use a mix of sharp yellow cheddar and colby jack. If you like a little heat, stir in 1–2 tablespoons of chopped pickled jalapeños or a pinch of red pepper flakes to the filling. To make it vegetarian, skip the bacon and add 1 cup of finely chopped sautéed mushrooms or black beans (well drained and patted dry) for a savory bite. Food safety tips: Keep the potato skins frozen until you’re ready to assemble, and don’t leave them at room temperature for long before starting the slow cooker. Make sure your slow cooker reaches a steady simmer on LOW or HIGH as directed; if your model runs cool, lean toward the longer cook times. Once cooked, don’t leave the stuffed shells on the WARM setting for more than 2 hours, and refrigerate leftovers within 2 hours of serving. Reheat leftovers thoroughly until steaming hot in the oven or microwave before eating.