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Kentucky Crockpot Potatoes

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Prep Time 5 minutes
Cook Time 2 minutes
Course Side
Cuisine American, Southern

Ingredients
  

  • 2 26 oz bags frozen O’Brien potatoes with onions and peppers
  • 1 10.5 oz can Campbell's cream of potato soup
  • 8 oz sour cream
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 1/2 cups shredded cheddar cheese

Instructions
 

  • Add frozen potatoes to the slow cooker. Top with cream of potato soup, sour cream, garlic powder, black pepper, and salt. Stir to combine well.
  • Cover and cook on high for 2–3 hours until hot and tender.
  • Stir in half of the shredded cheddar cheese, then sprinkle the remaining cheese over the top.
  • Continue cooking uncovered for an additional 30 minutes or until the cheese is fully melted.
  • Serve warm and enjoy!

Notes

To make ahead, prepare the mixture the night before, refrigerate, and start cooking the next day.
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