Easy Slow Cooker Loaded Baked Potatoes
Easy Slow Cooker Loaded Baked Potatoes — the perfect side dish for any meal. After making this many times, I’ve discovered the trick to perfectly soft and creamy potatoes every time. The crispy skin and melty cheese will make your family beg for more. If you love recipes like this, you’ll also enjoy Easy Honey Mustard BLT Chicken Sliders Recipe and Easy Burnt Basque Cheesecake Recipe With Creamy Texture.
Why This Easy Slow Cooker Loaded Baked Potatoes Is Pure Comfort
- Creamy and fluffy on the inside
- Crispy skin with a perfect texture
- Easy to customize with your favorite toppings
- Better than takeout and perfect for meal prepping
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
- Optional: Bacon bits
- Optional: Chives
- Optional: Green onions
- Optional: Sour cream
- Optional: Shredded cheese
📝 Ingredient Notes
- Russet potatoes: Scrub potatoes clean before use.
🛒 Tools & Equipment I Recommend
- Slow cooker — Cooks potatoes evenly and keeps them warm until ready to serve. → See on Amazon
- Potato masher — Makes it easy to mash the potatoes to your desired consistency. → See on Amazon
How to Make Easy Slow Cooker Loaded Baked Potatoes
- Prepare the potatoes: Scrub potatoes clean, pierce with a fork, and place in the slow cooker with 1/4 cup water and a pinch of salt. Cook on high for 4-5 hours or low for 8-10 hours.
- Mash the potatoes: Carefully remove potatoes from slow cooker. Cut off the top, and scoop out the flesh into a bowl. Mash with butter, sour cream, salt, pepper, garlic powder, and onion powder.
- Load and serve: Scoop mashed potatoes back into the potato skins, top with shredded cheese and your favorite toppings. Serve immediately.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes
- Common mistake and fix: Don't overcook the potatoes in the slow cooker. They can become watery and mushy. If this happens, drain some of the liquid and mash the potatoes with less liquid.
- Pro tip: For extra crispy skin, place the potato skins under the broiler for a few minutes after loading them with mashed potatoes.
- Pro tip: Make these loaded baked potatoes ahead of time and reheat in the oven or microwave for a quick and easy side dish.
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 in the fridge for up to 5 days. Make-ahead tip: Prepare the mashed potatoes up to 2 days ahead and store in the fridge. Reheat in the oven or microwave before loading into the potato skins.
Freezing Easy Slow Cooker Loaded Baked Potatoes
Freeze mashed potatoes without toppings for up to 3 months. Thaw and reheat in the oven or microwave before topping with cheese and other toppings.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Top with cheese and other toppings after reheating.
Recipe Notes
- Chef tip: For a healthier version, use Greek yogurt instead of sour cream and reduce the amount of cheese.
- Best substitution: You can substitute the russet potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: Prepare the mashed potatoes up to 2 days ahead and store in the fridge. Reheat in the oven or microwave before loading into the potato skins.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not softening in the slow cooker, try piercing them with a fork before cooking to help them cook evenly.
Want to level up this recipe?
Slow cooker liners — Makes cleanup a breeze and prevents 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
Optional Toppings
- Bacon bits
- Chives
- Green onions
- Sour cream
- Shredded cheese
Instructions
- Prepare the potatoes: Scrub potatoes clean, pierce with a fork, and place in the slow cooker with 1/4 cup water and a pinch of salt. Cook on high for 4-5 hours or low for 8-10 hours.
- Mash the potatoes: Carefully remove potatoes from slow cooker. Cut off the top, and scoop out the flesh into a bowl. Mash with butter, sour cream, salt, pepper, garlic powder, and onion powder.
- Load and serve: Scoop mashed potatoes back into the potato skins, top with shredded cheese and your favorite toppings. Serve immediately.
Notes
- Chef tip: For a healthier version, use Greek yogurt instead of sour cream and reduce the amount of cheese.
- Best substitution: You can substitute the russet potatoes with sweet potatoes for a sweeter flavor.
- Make-ahead: Prepare the mashed potatoes up to 2 days ahead and store in the fridge. Reheat in the oven or microwave before loading into the potato skins.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not softening in the slow cooker, try piercing them with a fork before cooking to help them cook evenly.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze mashed potatoes without toppings for up to 3 months. Thaw and reheat in the oven or microwave before topping with cheese and other toppings.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Top with cheese and other toppings after reheating.
- Make ahead: Prepare the mashed potatoes up to 2 days ahead and store in the fridge. Reheat in the oven or microwave before loading into the potato skins.
Nutrition Per Serving
- Calories: 380
- Protein: 8g
- Fat: 18g
- Carbs: 48g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 50mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Loaded Baked Potatoes FAQs
Potatoes may not be softening in the slow cooker if they are not pierced before cooking. Try piercing them with a fork to help them cook evenly.
Yes, you can prepare the mashed potatoes up to 2 days ahead and store them in the fridge. Reheat in the oven or microwave before loading into the potato skins.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Top with cheese and other toppings after reheating.
Yes, you can substitute the russet potatoes with sweet potatoes for a sweeter flavor. Cooking time may vary, so check for doneness before mashing.
Potatoes may become soggy if they are overcooked in the slow cooker. If this happens, drain some of the liquid and mash the potatoes with less liquid.
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!
