Imagine the creamy and cheesy goodness of a classic twice baked potato without the tedious work of scooping out individual skins. You can achieve those same comforting flavors with much less effort using your slow cooker. This recipe is a staple in my home during the holidays because it frees up oven space and stays warm throughout the entire meal. I remember the first time I served this at a family gathering. Everyone thought I had spent hours in the kitchen but the secret was all in the crock pot. You will love how the potatoes become perfectly tender while soaking up the flavors of melted cheese and savory beef bits.

Why You Will Love This twice baked potato casserole crock pot Recipe

This dish takes the best parts of a baked potato and transforms them into a scoopable and shareable side. You do not have to worry about fragile potato skins tearing or uneven filling. Using a slow cooker allows the flavors to meld together over several hours which results in a deeper taste than traditional oven methods. It is an ideal set it and forget it meal that works for both busy weeknights and large celebrations. You will appreciate how the cheese creates a golden crust around the edges of the pot. It provides a delightful texture in every single bite.

Ingredients for Your twice baked potato casserole crock pot

We are going to use beef bacon to keep things savory and delicious. Also we will use beef broth instead of any wine or alcohol to keep the potatoes nice and moist.

5 pounds Russet potatoes, peeled and cubed
1 cup beef broth
1/2 cup unsalted butter, cubed
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1/2 cup whole milk
1/2 cup cooked beef bacon bits
3 green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

How to Prepare the twice baked potato casserole crock pot

To begin you should place your peeled and cubed potatoes into the slow cooker. Pour the beef broth over them and add the cubed butter. Cover and cook on high for 4 hours or on low for 7 to 8 hours until the potatoes are fork-tender. Once the time is up do not drain the liquid. It contains flavor and starch that helps the texture. Use a potato masher to lightly crush the potatoes directly in the pot. You want them to be chunky and not completely smooth like mashed potatoes.

Stir in the sour cream and milk and garlic powder and salt and pepper. Add half of the cheddar cheese and half of the beef bacon bits. Once combined you can smooth the top with a spoon. Sprinkle the remaining cheese and beef bacon on top. Cover again and cook for another 20 to 30 minutes until the cheese is completely melted and bubbly. Garnish with fresh green onions just before serving to add a pop of color and freshness.

Prep the Potatoes

When cutting your potatoes you should aim for cubes that are approximately one inch thick. If the pieces vary too much in size some will turn to mush while others remain hard. Washing the potatoes thoroughly after peeling removes excess starch. This prevents the casserole from becoming gummy. This step takes about 15 minutes but ensures a consistent texture throughout the dish.

Slow Cooker Settings

If you are in a hurry the high setting works well. However the low setting yields a creamier result as the butter slowly permeates the potatoes. You will know they are ready when a fork slides into a potato cube with zero resistance. If you feel any firmness then give them another 30 minutes. Confusion often arises here so remember that the potatoes will continue to soften slightly after you add the dairy products.

Tips for the Best twice baked potato casserole crock pot

Use Russet potatoes for a fluffy texture or Yukon Gold for a creamier and more buttery finish.
Avoid over-mixing once you add the sour cream and milk because over-working potatoes can make them sticky.
If the mixture looks too thick after mashing you can add an extra splash of milk one tablespoon at a time.
For a smoky flavor make sure your beef bacon bits are extra crispy before adding them to the pot.

Serving Suggestions for twice baked potato casserole crock pot

This hearty casserole pairs beautifully with grilled steaks or roasted chicken or even a simple meatloaf. Because it is quite rich a side of steamed broccoli or a crisp green salad with a lemon vinaigrette helps balance the meal. You can also set up a toppings bar if you are serving a crowd. Offer extra sour cream or hot sauce or diced chives so guests can customize their portions.

Frequently Asked Questions about twice baked potato casserole crock pot

Can I make this ahead of time?

Yes you can peel and cut the potatoes the night before. Keep them submerged in a bowl of cold water in the refrigerator so they do not turn brown. Drain them well before adding them to the crock pot in the morning.

How do I store leftovers?

Place any remaining casserole in an airtight container and refrigerate for up to 3 days. To reheat you can add a tiny splash of milk to restore the creaminess and warm it in the microwave or oven.

Can I use frozen potatoes?

While fresh potatoes are best for texture you can use frozen cubed potatoes. Note that they may release more water so you might need to reduce the beef broth by half to prevent the casserole from becoming soupy.

Estimated Nutritional Information

Calories: 340 kcal
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: 580mg
Total Carbohydrates: 32g
Dietary Fiber: 3g
Sugars: 3g
Protein: 12g