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Ingredient Quantity
Large russet potatoes 4
Olive oil 1/4 cup
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Bacon, cooked and crumbled 8 slices
Cheddar cheese, shredded 1/4 cup
Butter 1/4 cup
Sour cream 1/2 cup
Green onions, quartered As needed
Step-by-Step Instructions
Preparing the Potatoes
Using a fork, puncture each potato several times to allow steam to escape during cooking.
Rub the potatoes with olive oil and season with salt and pepper.
Wrap each potato in aluminum foil before placing them in the slow cooker.
Cooking in the Slow Cooker
Cook the potatoes on low heat for 7-8 hours or on high heat for 4-5 hours, until they are soft and tender.
Garnishing and Serving
Once the potatoes are cooked, carefully remove them from the slow cooker and unwrap them from the foil.
Use a fork to fluff the insides of each potato.
Top each potato with sour cream, bacon, cheddar cheese, butter, and green onions before serving.
Tips for Variation
If you’re feeling adventurous, don’t be afraid to mix things up! Here are a few ideas for putting your own spin on this recipe:
Experiment with different types of cheese, such as gouda or mozzarella.
Get creative with toppings—try adding jalapenos, ranch dressing, chopped tomatoes, or any other toppings you love.
For a healthier twist, swap out the sour cream for Greek yogurt and use turkey bacon instead of traditional bacon.
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