Dump frozen curly fries in the slow cooker and 3 simple additions to get a meal so delicious your whole family will be begging for more.

This 4-ingredient slow cooker flag day potatoes recipe is my fun, no-fuss twist on cheesy loaded potatoes, using a bag of frozen curly fries as the base. You literally dump the fries in the slow cooker, add three simple ingredients, and let it all melt together into a cozy, kid-approved side (or even main) that tastes like something you’d get at a fair. It’s perfect for busy holidays, game days, or any night when you want a warm, comforting dish without hovering over the stove.

Serve these slow cooker curly-fry potatoes straight from the crock with a big spoon, topped with a little extra cheese or a sprinkle of green onion if you like. They’re great alongside grilled burgers, hot dogs, or roast chicken, and they fit right in with picnic-style sides like coleslaw, baked beans, or a simple green salad. If you want to turn it into more of a meal, add a side of steamed veggies and some fruit, and let everyone build their own plates family-style at the table.

Servings: 6

1 (22–26 oz) bag frozen curly fries

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Pour the frozen curly fries straight into the bottom of the slow cooker, spreading them into an even layer. They should look just like a big nest of fries covering the bottom.

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

Spoon the cheese-bacon-ranch mixture evenly over the layer of frozen curly fries, spreading it out so most of the fries are touched by the mixture.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the curly fries are hot and tender and the cheese mixture is melted and bubbly around the edges. Try not to lift the lid during cooking so the heat stays in.

Once cooked, gently stir just a bit from the top to pull some of the cheesy mixture down into the fries, but don’t overmix or they’ll break up too much.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, cover again, and let sit on WARM or LOW for about 5 to 10 minutes, just until the cheese on top is melted.

Serve the potatoes straight from the slow cooker with a large spoon. Let everyone scoop down to the bottom to get plenty of curly fries, cheese, and bacon in each serving.

For picky eaters, you can cut the ranch dressing down to 1/2 cup and add 1/4 cup sour cream or plain Greek yogurt for a milder flavor. Swap cheddar for Colby Jack, Monterey Jack, or a Mexican blend cheese if that’s what you have on hand. If your family likes a little kick, stir in a finely chopped jalapeño or a pinch of red pepper flakes with the cheese mixture, or drizzle a little hot sauce over individual servings. To make it more of a full meal, stir in 1 to 1 1/2 cups diced cooked chicken or ham with the bacon, or use cooked crumbled breakfast sausage instead of bacon. For a slightly lighter version, use turkey bacon and light ranch dressing, and reduce the cheese by 1/2 cup. Food safety tips: Always start with fully cooked bacon or sausage; do not rely on the slow cooker to cook raw meat in this recipe. Keep the frozen curly fries frozen until you’re ready to add them to the slow cooker—do not leave the bag at room temperature for long periods. Make sure the dish reaches a safe hot temperature throughout (steaming and very hot in the center) before serving. Once cooked, hold on WARM for no more than 2 hours, then refrigerate leftovers promptly in a shallow container and use within 3 to 4 days. Reheat leftovers until steaming hot before serving.