Wash and dry the potatoes. Place one potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into thin sections, stopping before cutting all the way through so the bottom remains intact. Repeat with the remaining potatoes.
Wash and dry the potatoes. Place one potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into thin sections, stopping before cutting all the way through so the bottom remains intact. Repeat with the remaining potatoes.
Use a pastry brush to coat each potato generously with the seasoned butter mixture, making sure some butter reaches between the slices.
Wrap each potato in a separate square of aluminum foil and place them in the bottom of your slow cooker.
Cover and cook on LOW for 4–5 hours or on HIGH for 3–4 hours, until the potatoes are tender enough to pierce easily with a fork.
Carefully unwrap the potatoes and sprinkle the shredded cheddar cheese and crumbled bacon over the top.
Cover and cook for another 10 minutes, or until the cheese has melted.
Sprinkle with freshly chopped chives, if desired, and serve warm.
