Bacon and Cheese Brunch Potatoes

3 medium russet potatoes (about 2 lbs.) peeled and cut in 1-in. cubes chopped onion to taste (we use dried minced onion) 1/2 tsp. seasoned salt 4 slices bacon, crisp-cooked and crumbled 1 C. shredded sharp cheddar cheese 1 Tbl. water or chicken broth Coat crockpot with cooking spray. Place half of potatoes in slow cooker. Sprinkle half of onions and seasoned salt over top, then top with half of bacon and cheese. Repeat layers, ending with cheese. Sprinkle water over top. Cover; cook on low 6 hours or on high 3 1/2 hours until potatoes and onion are tender. Stir gently and serve hot. (I make this in the oven and cook at 350 for around an hour, but the crockpot method seems simple!)