Soak chopped red potatoes in 2 cups vodka for 1 hour. Bake bacon until brown and crispy. Line your slow cooker with tinfoil and place a layer of potatoes evenly. Top with cheese, ranch seasoning and bacon; repeating 2 more times and saving 1/2 cup of cheese. Cover potatoes with tinfoil and cook on low for 7-8 hours; high for 3-4. Sprinkle remaining cheese and cook until melted.