My crockpot twice baked potatoes are absolute bliss! The filling is rich and creamy, and I topped them with cheese, bacon, and green onions to make them extra indulgent. They’re the perfect side dish for just about any meal, and they’re so easy to make in my crockpot!
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I love making classic twice baked potatoes in my crockpot! This method is so effortless and they come out so perfectly. The middle of the baked potatoes are so creamy and light, and when loaded with bacon, cheese, and green onions, they become the perfect accompaniment for any meal!
What’s in This Crockpot Twice Baked Potatoes Recipe?
- Potatoes: I like Russet potatoes because they have a low moisture content and a high starch content. This helps them hold up well to being scooped, stuffed, and twice baked.
- Oil: I like to use olive oil to coat my potatoes since it infuses them with flavor.
- Salt + Pepper: Enhance the natural flavor of the potatoes. Season to taste!
- Heavy Cream: Adds moisture and richness to the mashed potato filling.
- Sour Cream: Makes the filling fluffy and adds a delicious tangy flavor.
- Butter: Unsalted butter adds richness to the potato filling.
- Cheese: Freshly shredded cheddar cheese is my favorite for topping these twice baked potatoes, but feel free to use your favorite.
- Bacon: I like to top my potatoes with crumbled cooked bacon for extra salty/umami flavor and crunch!
Tips for Success
- Scrub the potatoes well before adding them to the Crockpot to remove any dirt.
- Pierce the potato skins before cooking so that they don’t burst in the slow cooker.
- Once cooked, the potatoes should be fork-tender.
- When you scoop out the potato flesh, leave some in the skins, about ¼ inch, so that they don’t collapse into themselves.
How to Store and Reheat
Store crockpot twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 360°F oven for 10-15 minutes, or until bubbly.
Serving Suggestions
These crockpot twice baked potatoes are one of my favorite indulgent side dishes. I love to serve them with my smothered pork chops, bacon meatloaf, or baked ranch chicken. The bacon and cheese really tie everything together!
Crockpot Twice Baked Potatoes Recipe
Equipment
Ingredients
- 4 medium Russet potatoes
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
- ¼ cup heavy cream
- ¼ cup sour cream
- 3 tablespoons unsalted butter room temperature (⅜ stick)
- 1 cup freshly shredded cheddar cheese divided
- 2 slices cooked bacon crumbled
- Chopped green onions optional, for topping
Instructions
- Scrub potatoes and pat dry with a paper towel, then poke each with a fork a few times.4 medium Russet potatoes
- Rub each potato with olive oil, sprinkle with salt and pepper, and place in the crock of a slow cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they’re tender.1 tablespoon olive oil, Kosher salt and freshly ground black pepper
- Remove the potatoes from the slow cooker. When they’re cool to the touch, cut the top off of each lengthwise ¼ of the way down. Carefully use a spoon to remove the potato pulp and transfer it to a medium bowl.
- Add the cream, sour cream, butter, salt, and pepper to taste. Use a hand mixer or potato masher to mash the potatoes, stirring everything together. Fold in ¼ cup of cheese.Kosher salt and freshly ground black pepper, ¼ cup heavy cream, ¼ cup sour cream, 3 tablespoons unsalted butter, 1 cup freshly shredded cheddar cheese
- Divide the mixture evenly between each potato skin. Sprinkle with shredded cheese.1 cup freshly shredded cheddar cheese
- Return the potatoes back to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until heated through and the cheese is melted.
- Serve garnished with crumbled bacon and chopped green onions.2 slices cooked bacon, Chopped green onions
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Twice Baked Potatoes Step by Step
Cook the Potatoes: Scrub 4 medium Russet potatoes and pat dry with a paper towel, then poke each with a fork a few times. Rub each potato with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place in the crock of a slow cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they’re tender.
Scoop the Potatoes: Remove the potatoes from the slow cooker. When they’re cool to the touch, cut the top off of each lengthwise ¼ of the way down. Carefully use a spoon to remove the potato pulp and transfer it to a medium bowl.
Mix the Filling: Add ¼ cup of heavy cream, ¼ cup of sour cream, 3 tablespoons of unsalted butter, salt, and pepper to taste. Use a hand mixer or potato masher to mash the potatoes, stirring everything together. Fold in ¼ cup of freshly shredded cheddar cheese.
Fill the Potatoes: Divide the mixture evenly between each potato skin. Sprinkle with the remaining ¾ cup of shredded cheese.
Cook and Serve: Return the potatoes back to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until heated through and the cheese is melted. Serve garnished with 2 slices of crumbled cooked bacon and chopped green onions, if desired.
Can you cook the potatoes in and air fryer or a instant pot?
I have not tried it out!