Outback’s Loaded Cheesy Potatoes

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Outback’s Loaded Cheesy Potatoes
4 baking potatoes
1 tsp oil
1/4 cup ranch dressing
2 tbs bacon bits
1/4 cup shredded triple cheddar
1 tbs cream cheese
2 tsp chopped fresh chives
Prick potatoes with fork. Brush with oil. Wrap individually in aluminum foil.
Place, seam sides up and evenly spaced, in slow cooker.

Cover with lid. Cook on low 6 to 7 hours (or on high 4 to 4-1/2 hours).
Unwrap potatoes carefully. Cut slits in potatoes.

Serve topped with remaining ingredients. Serves 4

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