I brought this to the Father's Day cookout and three dads asked for the recipe before dessert.

This 5-ingredient slow cooker cheesy loaded potato casserole is exactly the kind of dish that disappears at a Father’s Day cookout. It uses frozen diced potatoes, so there’s no peeling or chopping, and everything melts together into a creamy, bacon-y, cheesy side that tastes like a baked potato bar in casserole form. I first threw this together for a family grill-out when I was short on time, and three dads asked for the recipe before dessert even hit the table. It’s a true set-it-and-forget-it crowd-pleaser that feels special without a lot of fuss.

Serve this loaded potato casserole straight from the slow cooker, on its warm setting, so everyone can scoop as they go. It’s perfect alongside grilled burgers, brats, steak, barbecue chicken, or ribs at a Father’s Day cookout. Add a big green salad or a simple veggie tray to balance the richness, and maybe some watermelon or fruit salad for something fresh and sweet. For a fun touch, set out extra toppings like sliced green onions, sour cream, hot sauce, or more crumbled bacon so folks can dress up their own scoop just like a loaded baked potato.

Servings: 8-10

1 (32-ounce) bag frozen diced potatoes (hash brown-style, plain, not seasoned)

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking and make cleanup easier.

In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well combined.

Add the frozen diced potatoes (no need to thaw) to the bowl and toss until all the potatoes are evenly coated in the creamy mixture.

Stir in 1 1/2 cups of the shredded cheddar cheese and about two-thirds of the crumbled bacon, reserving the remaining cheese and bacon for topping.

Transfer the potato mixture to the prepared slow cooker and spread it out into an even layer, pressing down lightly so it fills the corners.

Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbling. Avoid opening the lid too often so the heat stays consistent.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole. Cover and cook on HIGH for an additional 10–15 minutes, just until the cheese on top is fully melted and gooey.

Right before serving, sprinkle the remaining crumbled bacon over the melted cheese. If you’d like a more “loaded” look, you can also add sliced green onions or a little extra cheese at this point (these are optional extras and not needed for the base recipe).

Switch the slow cooker to the WARM setting for serving. Use a large spoon to scoop out portions, making sure to dig down so everyone gets some of the creamy potatoes, melty cheese, and bacon in each serving. Serve hot and enjoy the compliments—this is the dish that tends to get recipe requests before dessert even comes out.

For picky eaters, you can use mild cheddar instead of sharp, or mix half cheddar and half mozzarella for a milder, stretchier cheese pull. If someone doesn’t like bacon, you can leave it out of the main casserole and serve it on the side as a topping so each person can choose. To make it feel even more like a loaded baked potato, offer optional add-ons like sliced green onions, a dollop of extra sour cream, or a sprinkle of chives and black pepper at the table. For a little kick, stir in a pinch of garlic powder or smoked paprika with the soup and sour cream, or serve with hot sauce on the side. If you need to stretch the recipe to feed a bigger crowd, you can add an extra 8–12 ounces of frozen diced potatoes and a small splash of milk, then taste and adjust with a bit more cheese and sour cream as needed so it stays creamy. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand, or use a reduced-sodium condensed soup if you’re watching salt. For a vegetarian version, use a meatless “bacon” crumble or skip the bacon and use cream of mushroom soup instead of cream of chicken. Food safety tips: Keep the potatoes frozen until you’re ready to mix everything so they stay safe and don’t sit at room temperature. Always cook this casserole on LOW or HIGH as directed—do not use the WARM setting to cook from the start, as it doesn’t get hot enough quickly enough for food safety. Make sure the dish is hot and bubbling around the edges and that the potatoes are fork-tender before serving. If you cook and crumble the bacon ahead of time, cool it quickly and store it in the refrigerator until you’re ready to stir it in. Don’t leave the casserole at room temperature for more than 2 hours; after serving, refrigerate leftovers in a shallow container and reheat thoroughly until steaming hot before eating.