Crock Pot Loaded Baked Potatoes

This Crock Pot loaded baked potatoes recipe is a fun way to take your favorite twice-baked potato recipe and turn it into an easy, crowd pleasing, slow cooker casserole. 

These potatoes are loaded with cream cheese, sour cream, Colby Jack cheese, and lots and lots of bacon. They taste just like your favorite twice-baked potatoes, but without the potato skins. 

This recipe makes enough for a crowd and is perfect for a potluck. Depending on the number of other side dishes you are serving, you will have enough for 15 to 20 guests. 

If you are hosting a party and only have one oven (like me), this is a great way for "baking" your side dish while the main dish roasts in the oven. 

How to Make Crock Pot Loaded Baked Potatoes:

First, you peel and cut five pounds of potatoes into cubes and place them in the Crock Pot, along with some chicken broth and some water to cover the potatoes. 

Cook the potatoes on the high setting for five hours and then drain. 

Next, mash the potatoes in the crock pot with a potato masher. If you like them to be super smooth, you can use a potato ricer. I don't mind a few lumps in my twice-baked potatoes, so I used a standard masher. 

After that, add some butter, sour cream, cream cheese, cooked bacon, chopped scallions, and Colby Jack cheese, along with some garlic powder, onion powder, salt, and pepper. 

The filling is exactly like what you would stuff into a potato jacket for twice-baked potatoes. 

Once you've smoothed the top of the potatoes, sprinkle them with more Colby Jack cheese. You can also use cheddar cheese or a mixture of cheddar and Monterey Jack cheese if you can't find Colby. 

I recommend shredding the cheese yourself rather than using the pre-shredded cheese that comes in bags. The pre-shredded cheese usually is coated with an ingredient to keep it from clumping. 

A coarse grater will make fast work of shredding the cheese. You can also use the shredder function on your food processor. 

Once you've topped the potatoes with the cheese, cook them, covered, on high for an additional 30 minutes to melt the cheese and make sure the potatoes are thoroughly heated through. 

The Colby Jack will melt beautifully. 

To serve, top the cheese with more scallions and bacon (don't skimp on the bacon!). 

What to serve with these slow cooker loaded baked potatoes:

These potatoes would work beautifully with any roast, including roast beef tenderloin, poultry, or ham. 

The potatoes are also amazing with barbecue-style meat dishes such as brisket and ribs. 

The hardest part about making these potatoes was not "over tasting" the cooked bacon before adding it to the potatoes. You actually cook an entire pound of bacon! I couldn't stop picking at the cooked bacon pieces. 

Tip: Thinly slice the bacon before frying it to make it so easy to prepare. 

I used a 6-quart slow cooker to make these potatoes for a crowd. You can adjust this recipe by cutting it in half and using a smaller slow cooker, such as one that is 5 quarts or smaller. 

You can also freeze these potatoes after making them to thaw and reheat later. Just divide them into smaller portions before freezing. 

I've served these potatoes for Christmas dinner several times and have taken them to lots of pot lucks. These potatoes have been a huge hit. They were inspired by my favorite aunt's make ahead mashed potatoes recipe along with timing from The Magical Slow Cooker. 

This week the Sunday Funday group, hosted by Stacy of Food Lust People Love, is celebrating stuffed baked potatoes. Be sure to check out everyone's recipes:

• Bacon-wrapped Loaded Baked Potatoes from Food Lust People Love
• Baked Potatoes With Butter & Goat Cheese Filling from Sneha’s Recipe
• Cheesy Shrimp-Stuffed Twice-Baked Potatoes from Making Miracles
• Crock Pot Loaded Baked Potatoes from Karen’s Kitchen Stories (you are here!)
• Leftover Turkey and Gravy Stuffed Potato from A Day in the Life on the Farm
• Thanksgiving Dinner Twice Baked Potatoes from Amy’s Cooking Adventures

Crock Pot Loaded Baked Potatoes

Yield: 16

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 6 HourTotal time: 6 H & 45 M

This Crock Pot loaded baked potatoes recipe is an easy way to take your favorite twice-baked potato recipe and turn it into an easy, crowd pleasing, slow cooker casserole.

Ingredients

• 5 pounds russet potatoes, peeled and cut into 1-inch chunks
• 32 ounce box of low sodium chicken broth
• Enough water to cover the potatoes in the slow cooker
• 1/2 cup (1 stick) butter, cut into cubes, room temperature
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 8 ounces cream cheese, cut into cubes, room temperature
• 8 ounces sour cream, room temperature
• 8 ounces (2 cups) shredded Colby Jack cheese
• 1 bunch scallions, thinly sliced
• 1 pound bacon, thinly sliced cross-wise, and fried until crisp and drained on paper towels.

Instructions

1. Place the potato cubes into the slow cooker, pour in the chicken broth, and add enough water to cover the potatoes.
2. Cover and cook on the "high" setting for 5 hours in the slow cooker.
3. Drain the potatoes and return them to the slow cooker.
4. Mash the potatoes with a potato masher. Add the butter, salt, pepper, onion powder, and garlic powder and stir with a wooden spoon.
5. Stir in the cream cheese and sour cream.
6. Add half of the Colby Jack, half of the scallions, and half of the bacon, and stir into the potato mixture. Top the mixture with the rest of the Colby Jack.
7. Cook, covered, on high for 30 minutes.
8. Sprinkle with the rest of the scallions and bacon.

Nutrition Facts

Calories

380.83

Fat (grams)

22.91

Sat. Fat (grams)

11.41

Carbs (grams)

28.99

Fiber (grams)

2.90

Net carbs

26.09

Sugar (grams)

2.25

Protein (grams)

15.02

Sodium (milligrams)

659.97

Cholesterol (grams)

63.23

https://www.karenskitchenstories.com/2021/11/crock-pot-loaded-baked-potatoes.html

Karen's Kitchen Stories

potatoes, slow cooker

Side dish

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories