Heat skillet over medium. Cook bacon until crisp and then chop into smaller pieces.

Lightly grease the inside of the crockpot and then add the potatoes, onions, garlic, and bacon.

Top with ranch seasoning mix, 1 cup cheese, butter, salt, and pepper.

Cover and cook for 6-8 hours on low or 3-4 hours on high, until the potatoes are fork tender.

Mix everything together. Add the remaining ½ cup of cheese. Cover with lid for 5 more minutes until the cheese is melted. Top with green onions before serving.

Preheat oven to 425°F. Line a large baking sheet with a slipmat or foil. Set aside.

Place the potatoes in a large pot. Fill the pot with water covering potatoes by one inch. Bring the water to a boil and then reduce the heat to medium-low to simmer the potatoes for about 10 minutes until just tender.

While the potatoes are boiling, heat skillet over medium. Cook bacon until crisp and then chop into smaller pieces. Sautee the onion until translucent and then add the garlic heating for an additional 2-3 minutes.

Drain the potatoes well and transfer them to the prepared baking sheet and mix with the bacon and onions. Sprinkle potatoes with the ranch seasoning evenly and drizzle 2 Tablespoons of olive oil over potatoes.

Place the pan in the preheated oven for 45 minutes, stirring every 10 minutes to crisp on all sides.

When the potatoes are crispy around the edges, remove from the oven. Season with salt and pepper to taste and then sprinkle evenly with cheese. Place them back in the oven until the cheese is melted, 3-4 minutes.