• 8 Medium Red Potatoes, baked
  • 3 T. Warm Milk
  • 4 oz. Cream Cheese, softened
  • 1/2 c. Sour Cream
  • 4 T. Unsalted Butter
  • 1/4 c. Milk, warmed
  • Salt, to taste
  • White Pepper, to taste
  • 2 c. Shredded Sharp Cheddar Cheese, divided
  • 8 Slices Cooked Bacon, cut in pieces
  • 4 Green Onions, washed & sliced

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Delicious Slow Cooker Twice Baked Potato Casserole is a great recipe for home or for family gatherings and potlucks. You’ll want to hang on to this one – it’s sure to be a family favorite! Yummy! (Note: You can quickly bake red potatoes in the microwave by washing them (do NOT peel), then piercing with a fork and cooking for about 5 minutes.)

  1. Place baked potatoes in a 6-Quart slow cooker with 3 T. warmed milk. With firm pressure, use a potato masher until almost the potatoes are almost smooth. (I like a few chunks in my potatoes!)
  2. Add cream cheese, sour cream, butter, additional milk, salt and pepper. Continue mashing until smooth.
  3. Stir in 1 c. of the cheese and half the bacon.
  4. Cover. Cook on Low for 2 hours, or on High for 1 hour.
  5. Stir potatoes in slow cooker and smooth out the top with a spatula.
  6. Top with remaining cheese, bacon and green onions.
  7. Place the potatoes in the stoneware (the inner part of the slow cooker) in a pre-heated oven for 3-5 minutes to melt cheese and brown top.
  8. Return the stoneware to the slow cooker and keep on the Warm setting while serving.

Serve immediately.

Note: Omitting bacon could make this a delicious vegetarian recipe!

Happy Crocking!

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XOXO,

Jenn

Slow Cooker Baked Potato Casserole - Loaded - Nutrition

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