By Becky Hardin
Published Dec 6, 2021
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!
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!
Ingredients1x2x3x
- ▢ 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
Video
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
Equipment
- Crockpot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Twice Baked Potato Recipes to Try!
Instant Pot Twice Baked Potatoes
Air Fryer Twice Baked Potatoes
Twice Baked Sweet Potatoes
Twice Baked Potato Casserole
Crockpot Twice Baked Potatoes Recipe
Equipment
- Crockpot
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
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
