Crock Pot Loaded Potatoes
Crock Pot Loaded Potatoes are all made in the slow cooker and covered in seasonings, shredded cheese, bacon and green onion!
DELICIOUS CHEESE TOPPED POTATOES!
Is there anything better than potatoes, bacon and cheese? Honestly, it’s probably one of my favorite combination of flavors. This recipe for Crock Pot Loaded Potatoes combines all your favorites for the perfect side dish or appetizer!
TIPS FOR MAKING CROCK POT LOADED BAKED POTATOES:
- It’s not absolutely necessary to line the slow cooker with aluminum foil but I find it best so that you can easily pull it out of the slow cooker to serve.
- Try seasoning these with Ranch Seasoning Mix instead of the paprika, salt and pepper. If you enjoy ranch, then you will love those combination of flavors.
- Instead of serving with sour cream, I also enjoy eating these served with my Homemade Ranch Dressing.
- For this recipe, you could also use peeled and diced (into chunks) russet or gold potatoes.
- If too much condensation builds up under the lid while making these, just put a clean kitchen dish towel or a layer of paper towels under the lid to absorb the extra condensation.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- baby gold potatoes
- smoked paprika
- kosher salt and ground black pepper
- fresh minced garlic
- shredded cheddar cheese
- bacon
- sliced green onions
- sour cream
HOW TO MAKE CROCK POT LOADED POTATOES:
Line an oval 5-6 quart slow cooker slow cooker with aluminum foil then spray with non-stick cooking spray. Add half the potatoes into the bottom of the slow cooker.
Season potatoes with the smoked paprika, salt, pepper and one clove of minced garlic.
Top with half the cheese, garlic, crumbled bacon, and green onions. Note: if you prefer, you can add the bacon and green onions just before serving. This will keep the bacon crispier and the green onions a brighter green color.
Repeat for the second layer: potatoes, paprika, salt and pepper, minced garlic, shredded cheese, bacon and green onions.
Cover and cook on low until potatoes are tender, 2 to 3 hours. Serve with a drizzle of sour cream and more sliced green onion.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Originally published: December 2016
Updated and republished: January 2023
Crock Pot Loaded Potatoes
Ingredients
- 2 pounds baby potatoes, cut in half (or cut in quarters if large)
- 2 teaspoons smoked paprika, divided use
- 2 teaspoons kosher salt, divided use
- 2 teaspoons ground black pepper, divided use
- 4 cloves garlic, minced divided use
- 3 cups shredded cheddar cheese, divided use
- 1 pound bacon, cooked and crumbled
- 1/2 cup sliced green onions divided use
- sour cream and sliced green onions, for serving
Instructions
- Line an oval 5-6 quart slow cooker slow cooker with aluminum foil then spray with non-stick cooking spray.
- Layer half the potatoes in the bottom of the slow cooker. Season with half the smoked paprika, salt, pepper and minced garlic.
- Top with half the shredded cheddar cheese, bacon and green onions. Repeat this process a second time.
- Note: if you prefer, you can add the bacon and green onions just before serving. This will keep the bacon crispier and the green onions a brighter green color.
- Cover and cook on low until potatoes are tender, 2 to 3 hours.
- Serve with a drizzle of sour cream (or a side of ranch dressing) and more sliced green onions.
Notes
- It’s not absolutely necessary to line the slow cooker with aluminum foil but I find it best so that you can easily pull it out of the slow cooker to serve.
- Try seasoning these with Ranch Seasoning Mix instead of the paprika, salt and pepper. If you enjoy ranch, then you will love those combination of flavors.
- Instead of serving with sour cream, I also enjoy eating these served with my Homemade Ranch Dressing.
- For this recipe, you could also use peeled and diced (into chunks) russet or gold potatoes.
- If too much condensation builds up under the lid while making these, just put a clean kitchen dish towel or a layer of paper towels under the lid to absorb the extra condensation.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I made this recipe and used the smaller potatoes and it definitely takes longer than 2-3 hours and that’s on high. They are delicious though!!
looks yummy !! going to put ham instead of the bacon .. thanks for sharing
I did two different kinds it was awesome
I am making these for a potluck…so am doubling it…would I need to double the cook time as well?
This Little Potato recipe is delicious! I used the regular Little Potatoes instead of the microwave ready ones and it took way longer to cook than the 2-3 hours listed on the recipe. I ended up having to cook on low for 5.5 hours so please adjust accordingly if you choose to use the regular Little Potatoes. I had planned dinner around the timing of this recipe (3 hours) only to find out this dish wasn’t anywhere near ready. Everything else was but luckily I had some leftover rice to reheat to serve with the meal. Other than the timing, this recipe is a keeper!
Thanks Henrik! I appreciate you letting me know about the cooking time for the regular Little Potatoes. They are definitely a bit larger than the microwave ones so good to know about the time when using larger potatoes!
Can’t wait to try.
Woohoo, great recipe! Yummy and easy 🙂 I love potatoes too!
WOW! What an awesome recipe. Throw some cheese and bacon on taters and I’ll eat the whole dish full. =) Thanks for sharing another super duper recipe. XO
Where do you find those packages of potatoes, I have never seen them before, and the recipe looks so good.
Hi Jill! I am able to get them at Wal-Mart. You’ll find them in the produce section with all the other potatoes. Hope that helps!!
Hi, want to make these for Christmas dinner. I found two recipes, only difference is that one says to cook on low for 2-3 hours, the other says cook on high for 5-6 hours. Otherwise recipes are identical. Any advice?