• 8 potatoes, baking, small (8 - 6 oz. each)
  • Cooking spray
  • 1/8 tsp. kosher salt
  • 1/4 c. milk, fat-free
  • 1/4 c. yogurt, plain, fat-free, Greek
  • 2 oz. cheese, sharp cheddar, shredded, reduced-fat, (about 1/2 cup), divided
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper, freshly ground
  • 1 T. chives, fresh, chopped
  • 2 bacon slices, cooked and crumbled

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I can make a meal on Slow Cooker Twice Baked Potatoes – Loaded, that is why I love them in the crock pot, as I put them on in the morning, and when I come home… they are pretty much ready, little prep time left!

  1. Wash potatoes, rinse and pat dry with paper towels.
  2. Spray potatoes with cooking spray, pierce potatoes with a fork.
  3. Rub 1/8 tsp. kosher salt evenly over potatoes.
  4. Place seasoned potatoes in an oval 6-quart slow cooker.
  5. Cover. Cook on Low for 8 hours or until potatoes are tender.
  6. Cool slightly.
  7. Cut each potato in half lengthwise; scoop out pulp into a microwave-safe bowl, leaving a 1/8-inch-thick shell.
  8. With a potato masher, mash pulp.
  9. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper.
  10. Place in a microwave on High for 1 minute or until thoroughly heated.
  11. Spoon potato mixture evenly into shells, evenly sprinkle with the remaining 1/4 cup cheese.
  12. Place potato halves in bottom of crock pot.
  13. Cover again and cook on High for approximately 25 minutes or until thoroughly heated and cheese melts.
  14. Sprinkle each potato half with about 1/2 tsp. chives and about 1 tsp. bacon.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Twice Baked Potatoes - Loaded - Nutrition

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