Easy Slow Cooker Loaded Baked Potatoes
Easy Slow Cooker Loaded Baked Potatoes — crispy on the outside, creamy on the inside, and loaded with cheese, bacon, and chives. After making these many times, I discovered the trick to perfect slow cooker baked potatoes every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Peanut Sauce Recipe and Easy Chicken Caesar Wrap Recipe.
Why This Easy Slow Cooker Loaded Baked Potatoes Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Creamy and fluffy on the inside
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.
- 4 large russet potatoes
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
- Optional: Sour cream
- Optional: Butter
- Optional: Green onions
📝 Ingredient Notes
- Potatoes: Use russet potatoes for best results.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks potatoes evenly and hands-free. → See on Amazon
- Potato Masher — Ensures creamy, fluffy potatoes. → See on Amazon
How to Make Easy Slow Cooker Loaded Baked Potatoes
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, and cut into quarters. Place in slow cooker with water and salt.
- Cook: Cook on high for 3-4 hours or low for 6-8 hours, until tender.
- Load: Mash potatoes slightly, then top with cheese, bacon, and chives. Let melt for 5 minutes.
- Serve: Season with salt and pepper, and serve with optional toppings.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes
- Common mistake and fix: Don't overcook potatoes to prevent dryness. Add more water if needed during cooking.
- Tip: For extra crispy skin, broil potatoes for 5 minutes after slow cooking.
- Tip: Add a splash of milk for creamier potatoes.
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: Prepare potatoes in slow cooker up to 2 hours ahead.
Freezing Easy Slow Cooker Loaded Baked Potatoes
Freeze unloaded potatoes for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit bacon and add cooked broccoli or spinach.
- Best substitution: Substitute russet potatoes with Yukon Gold for a sweeter flavor.
- Make-ahead: Prepare potatoes in slow cooker up to 2 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If potatoes are dry, add more water during cooking and mash more after cooking.
Want to level up this recipe?
Slow Cooker Liners — Easy cleanup and even cooking. → Check price on Amazon
Easy Slow Cooker Loaded Baked Potatoes
Ingredients
Main Ingredients
- 4 large russet potatoes
- 1/2 cup water
- 1/2 teaspoon salt
Seasonings
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Butter
- Green onions
Instructions
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, and cut into quarters. Place in slow cooker with water and salt.
- Cook: Cook on high for 3-4 hours or low for 6-8 hours, until tender.
- Load: Mash potatoes slightly, then top with cheese, bacon, and chives. Let melt for 5 minutes.
- Serve: Season with salt and pepper, and serve with optional toppings.
Notes
- Chef tip: For a vegetarian version, omit bacon and add cooked broccoli or spinach.
- Best substitution: Substitute russet potatoes with Yukon Gold for a sweeter flavor.
- Make-ahead: Prepare potatoes in slow cooker up to 2 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If potatoes are dry, add more water during cooking and mash more after cooking.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze unloaded potatoes for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare potatoes in slow cooker up to 2 hours ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 8g
- Fat: 10g
- Carbs: 40g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Loaded Baked Potatoes FAQs
Overcooking or not adding enough water can cause dryness. Add more water and mash more after cooking to prevent this.
Prepare potatoes in slow cooker up to 2 hours ahead. Add toppings just before serving.
Bake potatoes at 425°F for 45-60 minutes, then load with toppings and broil for 5 minutes.
Freeze unloaded potatoes for up to 3 months. Thaw and reheat before adding toppings.
Use cooked sausage, ham, or omit for a vegetarian version.
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!
