Throw whole unpeeled russet potatoes in the slow cooker and 3 simple pantry finds get a meal so delicious your dad will be begging for more.

This is my go-to “dad’s dinner dream” for nights when I’m racing home from work and still want something hearty on the table. You literally toss whole unpeeled russet potatoes into the slow cooker, add three simple pantry staples, and let it do its thing. The potatoes steam and roast in their jackets while a savory, cheesy, bacon-y sauce forms around them. It feels like a loaded baked potato dinner without the fuss of baking, chopping, or dirtying a bunch of pans—perfect for feeding a hungry dad (or anyone who eats like one!).

Serve these slow cooker potatoes split open and smothered with the creamy bacon-cheddar sauce from the bottom of the pot. They’re great with a simple green salad, steamed broccoli, or frozen mixed veggies you can microwave in minutes. If you want to stretch it into a bigger meal, add grilled sausages, rotisserie chicken, or leftover steak on the side. A crusty loaf of bread is nice for soaking up any extra sauce, and a light dessert like fruit or yogurt keeps the meal from feeling too heavy.

Servings: 4

4 medium to large russet potatoes, scrubbed well and left unpeeled

Scrub the russet potatoes under cool running water with a brush or your hands to remove any dirt. Do not peel. Pat them dry with a clean towel.

Use a fork to poke each potato 6–8 times all over. This helps steam escape and ensures they cook evenly and safely.

Place the whole unpeeled potatoes in a single layer on the bottom of your slow cooker, nestling them close together so they fit snugly.

In a small bowl, stir together the condensed cream of mushroom soup, 1/2 cup of the shredded cheddar cheese, and all of the bacon bits until well combined. The mixture will be thick.

Spoon the soup-cheese-bacon mixture evenly over and around the potatoes in the slow cooker, letting some of it fall down between the potatoes so it can melt into a sauce as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork all the way to the center.

About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese over the tops of the potatoes. Cover again and let the cheese melt into the hot sauce.

To serve, use tongs to lift each whole potato onto a plate. Carefully slice each potato open lengthwise (they will be hot), fluff the insides with a fork, and spoon the cheesy bacon sauce from the bottom of the slow cooker over the top. Serve immediately.

You can swap the condensed cream of mushroom soup for cream of chicken or cream of celery depending on what you have in the pantry. If you prefer things a bit lighter, use a reduced-fat condensed soup and a lighter cheese, and cut the bacon amount in half. For a smoky twist, use smoked cheddar or add a pinch of smoked paprika to the soup mixture. If your family likes a little heat, stir in a few dashes of hot sauce or some crushed red pepper flakes with the soup and cheese. To make it feel more like a full loaded baked potato bar, set out toppings like sliced green onions, sour cream, or a handful of frozen peas or corn you’ve quickly microwaved. For food safety, always scrub potatoes thoroughly and remove any green spots or large sprouts before cooking—these can indicate solanine, which you don’t want to eat. Make sure to pierce the potatoes well so steam can escape safely while they cook in the slow cooker. Cook the potatoes on LOW or HIGH as directed until they are fully tender; undercooked potatoes can be hard to digest. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming hot before eating.