In a large mixing bowl mix the cheddar cheese soup, milk, seasoned salt, garlic powder, and black pepper. Whisk until combined.
Add 1 cup of shredded cheese to the bowl and fold to mix in.
Pour the entire bag of Potato's O'Brian into the bottom of a 6 quart or bigger crock pot. I used the Crock Pot Casserole Slow Cooker. See cooking time notes. Break the Potato's O'Brian up so the potatoes are in a single layer.
Pour the cheese soup mixture over the potatoes and spread evenly over the top.
Sprinkle some Smoked Paprika over the top. (Optional)
Cover and cook on low for 4 to 5 hours. Or high for about 3 hours or until the potatoes are cooked through and the cheese sauce is bubbling hot. 20 minutes before serving sprinkle the remaining one cup of shredded cheese over the top, recover and allow cheese to melt.
Serve for breakfast or Brinner (breakfast for dinner) with scrambled eggs and bacon.
Recipe Expert Tips
Makes about 8-10 servings.
If refrigerating overnight before cooking allow the crock and the ingredients to come to room temperature before turning the crock pot on. Why might you ask? Well, because there is a good chance that the ceramic crock pot insert will crack if it is cold when you turn the crock pot on.