Easy Slow Cooker Loaded Baked Potatoes
Easy Slow Cooker Loaded Baked Potatoes — the perfect side dish that’s crispy on the outside, creamy on the inside, and loaded with all your favorite toppings. After making this recipe dozens of times, I’ve discovered the trick to getting the perfect texture every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Caprese Stuffed Avocado Bites Recipe and Creamy Honey Lavender Ice Cream Recipe for Easy Dessert.
Why This Easy Slow Cooker Loaded Baked Potatoes Is Pure Comfort
- Crispy skin and creamy inside
- Loaded with cheese, bacon, and chives
- Easy and hands-off cooking
- Perfect for busy weeknights
What You'll Need for Easy Slow Cooker Loaded Baked Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Water
- Salt
- Butter
- Sour cream
- Shredded cheddar cheese
- Bacon
- Chives
- Salt
- Black pepper
- Optional: Sour cream
- Optional: Chives
- Optional: Crumbled bacon
📝 Ingredient Notes
- Russet potatoes: Other potato types may not work as well.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for perfect baked potatoes every time. → See on Amazon
- Potato Masher — Ensures smooth, creamy mashed potatoes. → See on Amazon
How to Make Easy Slow Cooker Loaded Baked Potatoes
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, and rub with oil. Season with salt and pepper.
- Cook in slow cooker: Place potatoes in slow cooker, pour in water, and cook on high for 4-5 hours or low for 8-10 hours.
- Broil for crispy skin: Carefully remove potatoes, slice, and place under the broiler for 5-10 minutes.
- Add toppings: Top with butter, sour cream, shredded cheese, bacon, and chives.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes
- Common mistake and fix: Undercooked potatoes can be fixed by cooking them longer or microwaving them for a few minutes before broiling.
- Tip: For extra crispy skin, try rubbing the potatoes with a little bit of olive oil before cooking.
- Tip: To make ahead, cook potatoes in the slow cooker, then refrigerate. Reheat in the oven before adding toppings.
Storing & Reheating Easy Slow Cooker Loaded Baked Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: Potatoes can be cooked ahead of time and reheated before adding toppings.
Freezing Easy Slow Cooker Loaded Baked Potatoes
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and use vegetable broth instead of water.
- Best substitution: You can substitute the sour cream with Greek yogurt for a lighter version.
- Make-ahead: Cook potatoes in the slow cooker, then refrigerate. Reheat in the oven before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your potatoes are not cooking evenly, try flipping them halfway through the cooking time.
Want to level up this recipe?
Silicone Slow Cooker Liners — Easy cleanup and even heat distribution for perfect baked potatoes. → Check price on Amazon
Easy Slow Cooker Loaded Baked Potatoes
Ingredients
Main Ingredients
- Russet potatoes
- Water
- Salt
- Butter
- Sour cream
- Shredded cheddar cheese
- Bacon
- Chives
Seasonings
- Salt
- Black pepper
Optional Toppings
- Sour cream
- Chives
- Crumbled bacon
Instructions
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, and rub with oil. Season with salt and pepper.
- Cook in slow cooker: Place potatoes in slow cooker, pour in water, and cook on high for 4-5 hours or low for 8-10 hours.
- Broil for crispy skin: Carefully remove potatoes, slice, and place under the broiler for 5-10 minutes.
- Add toppings: Top with butter, sour cream, shredded cheese, bacon, and chives.
Notes
- Chef tip: For a vegetarian version, omit the bacon and use vegetable broth instead of water.
- Best substitution: You can substitute the sour cream with Greek yogurt for a lighter version.
- Make-ahead: Cook potatoes in the slow cooker, then refrigerate. Reheat in the oven before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your potatoes are not cooking evenly, try flipping them halfway through the cooking time.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be cooked ahead of time and reheated before adding toppings.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 18g
- Carbs: 40g
- Fiber: 5g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 40mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Loaded Baked Potatoes FAQs
Yes, you can cook the potatoes ahead of time and reheat before adding toppings.
This could be due to overcooking. Try reducing the cooking time or checking the potatoes for doneness earlier.
No, the slow cooker method is best for this recipe. The air fryer may not cook the potatoes evenly.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture.
Yes, this recipe can be easily doubled or tripled to serve more people.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Loaded Baked Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
