Add the last bit of cheese: Carefully open each foil packet (watch for hot steam) and sprinkle the remaining 1/2 cup shredded cheddar cheese over the tops of the potatoes, dividing it among the packets. Loosely close the foil back over the potatoes and cover the slow cooker again. Let sit on WARM or LOW for about 10–15 minutes, just until that top layer of cheese is fully melted and gooey.
Serve straight from the packets: Open the foil packets right in the slow cooker for that cozy, melty look, or lift them out with tongs and place on plates or a serving platter. Spoon the buttery, cheesy potatoes and bacon bits out of the foil, making sure to get some of the golden butter pooled at the bottom in every serving. Serve hot; they tend to disappear in a hurry.
For extra flavor without adding more ingredients, you can choose a sharp or smoked cheddar, or use a peppered bacon for a little kick. If you like a crispier top, after slow cooking you can open the foil packets and slide them under the broiler on a baking sheet for a few minutes to brown the cheese, then return them to the slow cooker to keep warm. To streamline prep on busy days, dice the potatoes and cook the bacon the night before; store them in the refrigerator, then toss with cheese and melted butter in the morning and load the packets. You can also make fewer, larger packets (2–3 instead of 6) if you’re feeding a crowd; just allow a bit of extra time for the heat to reach the center. If salt is a concern, use unsalted butter and a low-sodium bacon, then season at the table. Leftovers reheat nicely in the oven: place the foil packet on a baking sheet and warm at 350°F until hot and bubbly again.
