Twice Baked Potatoes Crock Pot Recipes

CROCK POT - STYLE LOADED BAKED POTATO SOUP

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

CROCK POT LOADED BAKED POTATO SOUP

Steps:

• Chop the potatoes into 2 in chunks and roughly chop the onion.
• Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
• Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
• Top with your choice of toppings and Enjoy!

CROCK POT TWICE BAKED POTATO CASSEROLE

Steps:

• Bake potatoes until tender.
• Grease a crock well or use a plastic liner. Place half of warm, cubed, baked potatoes in crock.
• If using sprinkle salt and pepper over potatoes. Spread half of sour cream over potatoes, but avoid touching the edge of the crock. Sprinkle half of cheeses over potatoes. Sprinkle half of bacon over cheese.
• Repeat layers and cook on low for 1.5 - 2.5 hours until cheese is just melted.
• Turn off heat and sprinkle chopped green onions on casserole before serving.

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE

Steps:

• Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
• Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

SLOW COOKER BAKED POTATOES

Steps:

• Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

SLOW COOKER BAKED POTATO CASSEROLE

Steps:

• Peel the potatoes and dice them into one-inch cubes. Add to the slow cooker
• Add the chicken bouillon cubes and enough water to cover the potatoes.
• Place the lid on the slow cooker and cook on HIGH for 5 hours without opening the lid during the cooking time.
• When the cooking time is up, drain the water off the potatoes, leaving the potatoes in the slow cooker.
• Pour over the melted butter, sprinkle over the salt, pepper and onion powder. Using a potato masher, mash the potatoes until the desired texture is achieved. If you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and blend until desired texture is achieved. I like some chunks of potatoes in this as baked potatoes have.
• Add the sour cream, half of the cheese, half of the bacon, and half of the green onions. Stir.
• Sprinkle over the remaining cheese and replace the lid. Cook on high for 20 more minutes.
• Sprinkle over remaining bacon and green onion and serve!

TWICE BAKED POTATOES - CROCK POT

Steps:

• Place potatoes in slow cooker, and cover with salted water.
• Cover. Cook on High for 3-4 hours or until tender, then drain well.
• Transfer potatoes to a mixing bowl, and mash with a potato masher until almost smooth.
• Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth.
• Stir in 1 Celsius of the cheese and half the bacon.
• Return mixture into the slow cooker.
• Cover. Cook on Low for 2 hours, or on High for 1 hour.
• Spread evenly into a baking dish.
• Use a spatula or fork to make an irregular surface.
• Top with remaining cheese, bacon and green onions.
• Place under broiler for 4-5 minutes to melt cheese and brown top. (Note: If you don't have access to an oven, you can return to the slow cooker instead. The cheese will melt but will not brown.).
• Serve immediately.

SLOW COOKER TWICE BAKED POTATO SOUP

Steps:

• 1. Preheat oven to 425 Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

SLOW COOKER BAKED POTATO CASSEROLE

Steps:

• Grease the inside of the crock pot. Place the potato slices in the bottom of the crock pot. Top with the onion, crumbled bacon, and 8 ounces of the cheese. Stir gently. Combine the minced garlic and melted butter. Drizzle over the potatoes. Cover the crock pot and cook on low heat for 4 hours or until the potatoes are tender. Just before serving, top the potatoes with the remaining cheese and chopped chives, if desired. Serve with sour cream.