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You ever have one of those days where you’re just done? Like, not even “ugh, I’m tired,” but “please don’t make me chop, sauté, or boil one. more. thing.” That was me a few years ago on a Tuesday evening, standing in front of the fridge, half-hoping something would magically cook itself.
And, well—turns out something can. These slow cooker loaded baked potatoes have been my quiet little lifesaver on too many weeknights to count. Cozy, cheesy, and just enough bacon to feel indulgent without totally wrecking your week. And the best part? They’re almost stupidly easy. You rub some potatoes, wrap them up, toss them in the slow cooker, and boom. The hardest part is remembering you made them.
Why You’ll Probably Fall in Love With These
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You barely have to do anything. Like, five minutes of prep, tops.
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They’re real-deal comfort food — creamy inside, crispy-skinned, salty, cheesy goodness.
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You can eat one as a meal or dress it up with a steak or some grilled veggies.
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Custom toppings = picky eaters are happy (my youngest refuses green onions, but hey, more for me).
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They reheat like a dream. Hello, lazy lunch tomorrow.
The Grocery List (and a Few Tips From My Kitchen)
Here’s what I use—and a few thoughts if you wanna tweak it your way.
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4 large russet potatoes — Go big here. The russets are starchy and fluff up beautifully.
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Olive oil — Just a bit, for that nice skin texture. Sometimes I use avocado oil if I’m feelin’ fancy.
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Salt & pepper — Don’t overthink this. Just enough to give the potatoes a little baseline flavor.
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Bacon (about 8 slices) — I bake mine in the oven while the potatoes cook. Less mess, more crunch.
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Shredded cheddar (1 cup or so) — I go sharp cheddar, but honestly? Use what you like. Mozzarella, pepper jack, gouda—whatever makes your taste buds happy.
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Butter (a pat or two per potato) — Because life is short.
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Sour cream — Or Greek yogurt if you’re in a “I should be healthy” mood.
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Chopped green onions — Adds a little zip and color. Skip if you’re not into ’em.
The “Set It and Forget It” Method
Okay, here’s how you make ‘em:
1. Poke some holes.
Take a fork and stab each potato 5–6 times. Not aggressively—just enough so they don’t explode. You’d be surprised how many people skip this.
2. Oil ’em up and season.
Rub each potato with a little olive oil and sprinkle with salt and pepper. Think of it as their little spa day.
3. Wrap in foil.
Tightly, but not like Fort Knox. Just enough to hold in the steam.
4. Into the slow cooker.
Lay them right inside (no water needed). Set on low for 7–8 hours, or high for 4–5. You’ll know they’re ready when you can stick a knife in and it goes through like warm butter.
5. Fluff and load.
Split ’em open, fluff with a fork so the inside’s nice and airy. Then go to town with toppings—cheese, bacon, butter, sour cream, green onions, or whatever else you love.
Wanna Shake Things Up?
You know me—I can’t leave a recipe alone for long. Here are a few twists I’ve tried:
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Tex-Mex Style — Add taco meat, salsa, jalapeños, maybe a drizzle of ranch. (Trust me on this one.)
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Lighter Version — Turkey bacon, Greek yogurt, reduced-fat cheese. Still tasty!
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Veggie Heaven — Roasted broccoli, caramelized onions, sautéed mushrooms… or all three.
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Kid-Friendly Hack — Let them “decorate” their own potato. It’s like a baked potato bar. Works like a charm.
Leftovers? Oh Honey, They’re Even Better
If by some miracle you don’t eat them all (it happens, but rarely), wrap any extras up and pop ‘em in the fridge. They’ll keep for about 3–4 days.
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Microwave: Split and heat for 1–2 minutes.
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Oven: 350°F for about 15 minutes — gives you that crispy skin again.
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Freezer: Yep! Wrap in foil, store in a freezer bag. Reheat in the oven straight from frozen. Great for quick lunches.
Oh! And keep the toppings separate if you’re planning ahead. That way, everything tastes fresh when you reheat.
A Little Potato Wisdom Before You Go…
Look, I know baked potatoes aren’t new or flashy. They’re not trendy. They’re not TikTok-viral (yet). But there’s something deeply comforting about coming home to one that’s hot, ready, and waiting for you—like a little carb-based hug.
If you try these, let me know! I always love hearing how folks tweak it—someone once messaged me that they put pulled pork on top and called it “barbecue bliss.” Genius, right?
Alright, go set those potatoes in the slow cooker. And if your day’s been long, don’t worry—you’ve got dinner handled.
Bacon and Cheddar Slow Cooker Baked Potatoes
Ingredients
- 4 large russet potatoes scrubbed clean
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 tbsp butter
- 1/2 cup sour cream
- 4 green onions chopped
Instructions
- Poke each potato several times with a fork to allow steam to escape during cooking.
- Rub each potato with olive oil and season with salt and pepper.
- Wrap each potato in aluminum foil and place them in the slow cooker.
- Cook on low for 7–8 hours or on high for 4–5 hours, until potatoes are tender.
- Once cooked, carefully unwrap each potato. Split them open and fluff the insides with a fork.
- Top each potato with butter, cheese, bacon, sour cream, and green onions before serving.
Notes
Nutrition