Easy Slow Cooker Loaded Baked Potatoes Recipe
Easy Slow Cooker Loaded Baked Potatoes are the ultimate comfort food. After making them dozens of times, I’ve discovered the trick to perfectly creamy potatoes every time. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Easy Roasted Beet Salad with Feta and Fresh Dill.
Why This Easy Slow Cooker Loaded Baked Potatoes Recipe Is Pure Comfort
- Creamy and fluffy texture
- Perfectly seasoned
- Easy to customize with toppings
- Better than takeout
What You'll Need for Easy Slow Cooker Loaded Baked Potatoes Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Heavy cream
- Butter
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika (optional, for color)
- Optional: Shredded cheese
- Optional: Bacon bits
- Optional: Chives
- Optional: Sour cream
- Optional: Green onions
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks potatoes evenly and hands-free → See on Amazon
- Immersion Blender — Mashes potatoes to perfect consistency → See on Amazon
How to Make Easy Slow Cooker Loaded Baked Potatoes Recipe
- Prepare Potatoes: Scrub potatoes clean, prick with a fork, and rub with olive oil. Season with salt, pepper, garlic powder, and onion powder.
- Slow Cook: Place potatoes in slow cooker, pour heavy cream over them, and cook on low for 6-8 hours or high for 3-4 hours.
- Mash: Carefully remove potatoes from slow cooker. Slice off the top, scoop out the flesh, and mash with butter, salt, and pepper to taste.
- Serve: Transfer mashed potatoes to a serving dish, top with desired toppings, and serve immediately.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes Recipe
- : For extra flavor, add a teaspoon of garlic powder and onion powder to the slow cooker with the cream.
- Common mistake and fix: Avoid overcooking to prevent watery potatoes. Start checking for doneness at the lowest recommended cooking time.
- : For a quicker cook time, cut potatoes in half lengthwise before cooking.
Storing & Reheating Easy Slow Cooker Loaded Baked Potatoes Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare potatoes in the slow cooker up to 2 days ahead. Store in the fridge until ready to mash and serve.
Freezing Easy Slow Cooker Loaded Baked Potatoes Recipe
Freeze mashed potatoes for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a healthier version, substitute Greek yogurt for some or all of the heavy cream.
- Best substitution: Substitute sweet potatoes for a sweeter, more fiber-rich option.
- Make-ahead: Potatoes can be cooked in the slow cooker up to 2 days ahead. Reheat in the oven or microwave before mashing and serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are watery, try cooking them uncovered for the last 30 minutes of cooking time to help evaporate excess liquid.
Want to level up this recipe?
Slow Cooker Liners — Prevents potatoes from sticking and makes cleanup a breeze → Check price on Amazon
Easy Slow Cooker Loaded Baked Potatoes Recipe
Ingredients
Main Ingredients
- Russet potatoes
- Heavy cream
- Butter
- Salt
- Pepper
Seasonings
- Garlic powder
- Onion powder
- Paprika (optional, for color)
Optional Toppings
- Shredded cheese
- Bacon bits
- Chives
- Sour cream
- Green onions
Instructions
- Prepare Potatoes: Scrub potatoes clean, prick with a fork, and rub with olive oil. Season with salt, pepper, garlic powder, and onion powder.
- Slow Cook: Place potatoes in slow cooker, pour heavy cream over them, and cook on low for 6-8 hours or high for 3-4 hours.
- Mash: Carefully remove potatoes from slow cooker. Slice off the top, scoop out the flesh, and mash with butter, salt, and pepper to taste.
- Serve: Transfer mashed potatoes to a serving dish, top with desired toppings, and serve immediately.
Notes
- Chef tip: For a healthier version, substitute Greek yogurt for some or all of the heavy cream.
- Best substitution: Substitute sweet potatoes for a sweeter, more fiber-rich option.
- Make-ahead: Potatoes can be cooked in the slow cooker up to 2 days ahead. Reheat in the oven or microwave before mashing and serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If potatoes are watery, try cooking them uncovered for the last 30 minutes of cooking time to help evaporate excess liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze mashed potatoes for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare potatoes in the slow cooker up to 2 days ahead. Store in the fridge until ready to mash and serve.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 16g
- Carbs: 32g
- Fiber: 4g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Loaded Baked Potatoes Recipe FAQs
Yes, cook potatoes in the slow cooker up to 2 days ahead. Store in the fridge until ready to mash and serve.
Overcooking can cause potatoes to release too much starch, making them watery. Start checking for doneness at the lowest recommended cooking time.
Yes, bake potatoes at 400°F (200°C) for 45-60 minutes or until tender. Then follow the mashing and serving steps.
Yes, freeze mashed potatoes for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or in the microwave for 1-2 minutes, stirring halfway through.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Loaded Baked Potatoes Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
