Whisk cheddar cheese soup, milk, seasoned salt, garlic powder, and black pepper until smooth. Fold in 1 cup shredded cheese, stirring gently so the cheese blends evenly into the sauce mixture.
Spread frozen Potato’s O’Brien evenly into the bottom of a large slow cooker. Break apart clumps so the potatoes form an even layer, helping them cook evenly and absorb the creamy cheese sauce.
Pour the cheese mixture evenly over the potatoes, spreading carefully to fully cover. Sprinkle smoked paprika on top if desired for extra flavor and color before covering the slow cooker with the lid.
Cook on LOW 4 to 5 hours or HIGH about 3 hours until tender. Add remaining cheese during the last 20 minutes, cover again, then serve warm with eggs and bacon.