Make the most delectable doubly baked potatoes effortlessly in your Crockpot. Perfect creamy and topped with cheese, bacon and green onions, these loaded potatoes make for one delightful side dish .
Slow Cooker Twice Baked Potatoes Recipe
I love making classic twice baked potatoes in my Crockpot, this method acting is thus casual and they come out thus perfectly.
Reading: Crockpot Twice Baked Potatoes
Let the slow cooker do all of the hard work with this delightful slope dish recipe. The center of the bake potatoes is thus creamy and light, and when loaded with bacon, cheese and fleeceable onions, they become the perfective complement for any meal !
Be sure to try my Crockpot Cheesy Potatoes and Crockpot Potato Soup excessively !
Why you’ll love this Cheesy Crockpot Twice Baked Potatoes recipe:
- EASY: This is such an effortless way to make perfect twice baked potatoes. Simple to prep and the cooking time is hands off.
- MAKE AHEAD: You can easily make these ahead of time and eny leftovers are easily reheated.
- SIMPLE INGREDIENTS: You only need a few pantry staples to make this restaurant quality side dish.
Perfect to serve with all of your favorite mains, these easy twice baked potatoes are hands down delicious !
How to make Twice Baked Potatoes in a Crock Pot
You can jump to the recipe card for full ingredients & instructions !
- Rub the potatoes with oil and season them.
- Cook til tender in the Crockpot.
- Cut in half and scoop out the flesh.
- Mix the potato flesh with the sour cream, butter and seasonings.
- Place the mix back into the potato skins and top with cheese.
- Return to the slow cooker and cook ti the cheese is melted.
- Garnish with bacon and green onions.
How long does it take to bake a potato in a slow cooker. You can bake your potatoes on either a high or low temperature in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours depending on your schedule for the day. Can you make this recipe in an Instant Pot? If you need your doubly baked potatoes in a hurry, then be certain to check out my clamant Pot Twice Baked Potatoes recipe. They turn out superintendent tasty but in less time. Be indisputable to scroll down and check out my other doubly baked potato recipes excessively ! Why are my twice baked potatoes falling apart? When you scoop out the potato flesh, leave some in the skins, about 1/4 column inch, so that they don ’ t collapse into themselves. Can you make them ahead of time? Yes ! bake unharmed potatoes will keep well in the electric refrigerator for three to for days. You can besides stuff the potatoes and keep them covered in the electric refrigerator and then heat them through in the oven at 360F to serve.
Serving Suggestions
These Crockpot twice baked potatoes are bang-up to serve up with all of your favored mains. Try them with :
however you serve this potato side dish, one thing is for sure…they ’ ll be a collision !
Tips!
- Scrub the potatoes well before adding to the Crockpot to remove any dirt.
- Pierce the potato skins before cooking so that they don’t burst in the slow cooker.
- Once cooked, the potatoes should be fork tender.
If you ’ ra looking for a tasty slope that will impress, these twice baked potatoes tick all the mighty boxes. Plus, they are then casual to make !
More Twice Baked Potato Ideas
These Crockpot twice baked potatoes are so downy and creamy, they well stand up to the ones you order at your local steakhouse. elementary to make and indeed delectable to eat !
More Potato Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe .
recipe
Crockpot Twice Baked Potatoes Recipe
from
votes generator :
Prep:
30
minutes
Cook:
3
hours
20
minutes
Total:
3
hours
50
minutes
Serves
4
people
Save Saved!
Make the most delicious twice baked potatoes effortlessly in your Crockpot. Perfect creamy and topped with cheese, bacon and green onions, these loaded potatoes make for one delicious side dish.
Ingredients
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4 medium Russet potatoes
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1 tablespoon olive anoint
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Kosher salt to taste
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footing black pepper to taste
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¼ cup heavy skim
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¼ cup off cream
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3 tablespoons unsalted butter softened
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1 cup cheddar tall mallow shredded, divided
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2 slices cooked bacon crumbled
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green onions chop
Equipment
- Crockpot (click for my favorite)
Instructions
- Scrub potatoes and dab dry with a composition towel, then poke each with a branch a few times.
4 medium Russet potatoes
- Rub each potato with olive oil, sprinkle with salt and pepper, and place in the crock of a decelerate cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they ’ re offer.
1 tablespoon olive oil,
Kosher salt,
Ground black pepper
- Remove the potatoes from the dull cooker. When they ’ re cool to the touch, cut the circus tent off of each lengthwise ¼ of the way down. carefully use a spoon to remove the potato pulp and transfer it to a medium bowl .
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Add the cream, sour cream, butter, salt, and pepper to taste. Use a hand mixer or potato masher to mash the potatoes, stirring everything together. Fold in ¼ cup of cheese.
Kosher salt,
Ground black pepper,
¼ cup heavy cream,
¼ cup sour cream,
3 tablespoons unsalted butter,
1 cup cheddar cheese
- Divide the mix evenly between each potato hide. Sprinkle with shred cheese.
1 cup cheddar cheese
- Return the potatoes back to the slow cooker, cover charge, and cook on high for an extra 15-20 minutes, until heated through and the cheese is melted .
- Serve garnished with crumble bacon and chopped green onions.
2 slices cooked bacon,
Green onions
Last step! Don’t forget to show me a pic of what you made! Upload an double or tag me @ thecookierookie on Instagram !
Becky’s tips
- Scrub the potatoes well before adding to the Crockpot to remove any dirt.
- Pierce the potato skins before cooking so that they don’t burst in the slow cooker.
- Once cooked, the potatoes should be fork tender.
Nutrition Information
Calories:
511
kcal
(26%)
Carbohydrates:
39
g
(13%)
Protein:
14
g
(28%)
Fat:
34
g
(52%)
Saturated Fat:
18
g
(113%)
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
87
mg
(29%)
Sodium:
288
mg
(13%)
Potassium:
997
mg
(28%)
Fiber:
5
g
(21%)
Sugar:
2
g
(2%)
Vitamin A:
922
IU
(18%)
Vitamin C:
43
mg
(52%)
Calcium:
262
mg
(26%)
Iron:
2
mg
(11%)
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