Easy Slow Cooker Loaded Baked Potatoes
Easy Slow Cooker Loaded Baked Potatoes are the perfect side dish. After making them dozens of times, I’ve discovered the trick to keeping them from sticking. The result? Golden, fluffy potatoes that are better than takeout. If you love recipes like this, you’ll also enjoy Creamy Jalapeno Popper Corn Casserole Recipe and Easy Aloo Keema Recipe with Ground Meat and Potatoes.
Why This Easy Slow Cooker Loaded Baked Potatoes Is Pure Comfort
- Perfectly fluffy and creamy on the inside
- Crispy skin that stays crispy even after cooking in the slow cooker
- Easy to make ahead and freeze for later
- Better than takeout taste at home
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
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Optional: Bacon bits
- Optional: Chives
- Optional: Sour cream
- Optional: Shredded cheese
📝 Ingredient Notes
- Russet potatoes: Use medium-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Slow cooker — Cooks potatoes evenly and keeps them warm until serving. → See on Amazon
- Potato masher — Mashes potatoes to the perfect consistency for loaded baked 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 1-inch pieces. Place in slow cooker, sprinkle with salt, and pour in water.
- Cook the potatoes: Cover and cook on high for 3-4 hours or low for 6-8 hours, until tender.
- Mash and mix: Drain water, mash potatoes with butter, sour cream, and seasonings. Mix well.
- Load and serve: Top with cheese, bacon bits, and chives. Serve immediately or refrigerate and reheat as needed.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes
- Common mistake and fix: Avoid overcrowding the slow cooker to prevent potatoes from sticking together.
- Pro tip: For extra crispy skin, toss potatoes with a bit of oil before cooking.
- Pro tip: Make ahead and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Storing & Reheating Easy Slow Cooker Loaded Baked Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Slow Cooker Loaded Baked Potatoes
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
Recipe Notes
- Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
- Best substitution: Substitute russet potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: Prepare up to 2 days ahead. Reheat in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not tender, cook for an additional 30 minutes to 1 hour.
Want to level up this recipe?
Slow cooker liners — Makes cleanup a breeze and prevents potatoes from sticking. → Check price on Amazon
Easy Slow Cooker Loaded Baked Potatoes
Ingredients
Main Ingredients
- Russet potatoes
- Water
- Salt
- Butter
- Sour cream
- Shredded cheddar cheese
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
Optional Toppings
- Bacon bits
- Chives
- Sour cream
- Shredded cheese
Instructions
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, and cut into 1-inch pieces. Place in slow cooker, sprinkle with salt, and pour in water.
- Cook the potatoes: Cover and cook on high for 3-4 hours or low for 6-8 hours, until tender.
- Mash and mix: Drain water, mash potatoes with butter, sour cream, and seasonings. Mix well.
- Load and serve: Top with cheese, bacon bits, and chives. Serve immediately or refrigerate and reheat as needed.
Notes
- Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
- Best substitution: Substitute russet potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: Prepare up to 2 days ahead. Reheat in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are not tender, cook for an additional 30 minutes to 1 hour.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
- Make ahead: Prepare up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 230
- Protein: 6g
- Fat: 10g
- Carbs: 32g
- Fiber: 4g
- Sugar: 2g
- Sodium: 750mg
- 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
Yes, this recipe shows you how to make baked potatoes in the slow cooker with ease.
Cooking time may have been too long. Stick to the recommended time for tender, creamy potatoes.
Yes, prepare the mashed potatoes and store in the fridge. Top with cheese and bacon bits just before serving.
Avoid overcrowding the slow cooker and toss potatoes with a bit of oil before cooking.
Yes, freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
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!
