These potatoes were super good fresh out of the crockpot. But my favorite part was the next day, I fried them up with some scrambled eggs and made a breakfast burrito. I love recipes that serve a double duty!
Line the crockpot with tin foil and spray with cooking spray. (Don't skip this step, it's going to save you a lot of cleanup later.)
Add half the potatoes, one cup of cheddar cheese, half the garlic, one-third of the bacon, one-third of the green onions, and half the paprika. Season with salt and pepper. Repeat.
Cook on high until the potatoes are tender, 5-6 hours. 30 minutes before serving, add the remaining cheddar cheese and bacon.
Garnish with green onions, drizzle with sour cream, and serve.
** COOK'S NOTE **
To make the sour cream easier to drizzle, put some in a sandwich size zip lock bag with some water. Squish the bag to mix and then snip the corner to pour.