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.
Slow Cooker Twice Baked Potatoes Recipe
I love making classic twice baked potatoes in my Crockpot, this method is so effortless and they come out so perfectly.
Let the slow cooker do all of the hard work with this delicious side dish recipe. The middle of the baked potatoes is so creamy and light, and when loaded with bacon, cheese and green onions, they become the perfect accompaniment for any meal!
Be sure to try my Crockpot Cheesy Potatoes and Crockpot Potato Soup too!
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
Be sure to see the recipe card below 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.
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.
If you need your twice baked potatoes in a hurry, then be sure to check out my Instant Pot Twice Baked Potatoes recipe. They turn out super tasty but in less time. Be sure to scroll down and check out my other twice baked potato recipes too!
When you scoop out the potato flesh, leave some in the skins, about 1/4 inch, so that they don’t collapse into themselves.
Yes! Baked whole potatoes will keep well in the fridge for three to for days. You can also stuff the potatoes and keep them covered in the fridge and then heat them through in the oven at 360F to serve.
Serving Suggestions
These Crockpot twice baked potatoes are great to serve up with all of your favorite mains. Try them with:
However you serve this potato side dish, one thing is for sure…they’ll be a hit!
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’re looking for a tasty side that will impress, these twice baked potatoes tick all the right boxes. Plus, they are so effortless to make!
More Twice Baked Potato Ideas
These Crockpot twice baked potatoes are so fluffy and creamy, they easily stand up to the ones you order at your local steakhouse. Simple to make and so delicious 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!
Recipe
Crockpot Twice Baked Potatoes Recipe
Prep: 30 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 50 minutes
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.
Instructions
Scrub potatoes and pat dry with a paper towel, then poke each with a fork 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 slow cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they’re tender.
1 tablespoon olive oil, Kosher salt, Ground black pepper
Remove the potatoes from the slow cooker. When they’re cool to the touch, cut the top 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.
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 mixture evenly between each potato skin. Sprinkle with shredded cheese.
1 cup cheddar cheese
Return the potatoes back to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until heated through and the cheese is melted.
Serve garnished with crumbled bacon and chopped green onions.
2 slices cooked bacon, Green onions
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: 511kcal (26%) Carbohydrates: 39g (13%) Protein: 14g (28%) Fat: 34g (52%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 87mg (29%) Sodium: 288mg (13%) Potassium: 997mg (28%) Fiber: 5g (21%) Sugar: 2g (2%) Vitamin A: 922IU (18%) Vitamin C: 43mg (52%) Calcium: 262mg (26%) Iron: 2mg (11%)
