Make this Baked Potato Casserole in the slow cooker, it has smashed russet potatoes with all the deluxe baked potato toppings mixed in!
We love baked potatoes in our house, so we often make variations of loaded baked potatoes in our crockpot. This week we did a baked potato casserole, perfect for dinner or a special occasion.
How to make Baked Potato Casserole in the slow cooker:
You will need:
- 5 pounds russet potatoes
- 2 chicken bouillon cubes
- Water to cover
- 1/2 cup salted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 16 ounces sour cream
- 2 cups shredded cheddar cheese
- 16 ounces bacon, sliced and cooked
- 1 bunch green onion, sliced
Directions:
- Peel and cut the russet potatoes into 1-inch cubes. Add to the slow cooker.
- Add water to cover the potatoes and add 2 chicken bouillon cubes.
How long do I cook?
- Place the lid on the slow cooker and cook on HIGH for 5 hours.
- Do not open the lid during the cooking time. Drain the potatoes before mixing or adding ingredients.
Should I smash the potatoes or use a handheld mixer?
- I like to smash the potatoes with a potato masher though if you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and mix right in the slow cooker.
- Add the butter, salt, pepper, and onion powder. Smash or blend until the desired texture is achieved. I like some chunks of potato in this, just like a baked potato.
- Mix in all of the sour cream, half of the cheese, half of the bacon and half of the green onion.
- Smooth out the casserole and sprinkle over the remaining cheese. Place the lid back on the slow cooker and cook on high for 20 minutes more. Sprinkle over the remaining bacon and green onion after the cheese has melted.
Can I use cream cheese instead of sour cream?
Yes, use one 8-ounce block of cream cheese in place of the sour cream in this recipe.
Can I use a different type of potato other than russet?
Any type of potato can be used in this recipe, choose one of these if you do not have russets:
- Red potatoes
- Yukon gold potatoes
How can I make this lower in calories?
- Cut the butter in half
- Fat-free or reduced-fat sour cream
- Low-fat cheese
- Turkey bacon
What to serve with Baked Potato Casserole:
- Prime Rib (cheesy potatoes are a MUST with prime rib)
- Slow Cooker Meatloaf
- Crockpot Pork Chops and Gravy
- Slow Cooker Horseradish Pot Roast
- Slow Cooker Root Beer Chicken
Can I freeze leftover baked potato casserole?
- Yes, spoon the cooled potatoes into ziplock bags and squeeze out all the air.
- Freeze for up to 3 months. Thaw in the fridge for 24 hours before needed.
- Reheat in oven, microwave or stove-top.
What other baked potato themed recipes can I make in the slow cooker?
- Slow Cooker Baked Potato Soup
- Slow Cooker Baked Potatoes
- Slow Cooker Meatloaf and Baked Potatoes
- Slow Cooker Loaded Baked Potato Soup with Chicken
Slow Cooker Baked Potato Casserole
Mashed potatoes filled with bacon, sour cream, cheese, bacon, and green onion!
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Servings: 15
Calories: 421kcal
Equipment Needed:
Ingredients:
- 5 lbs. russet potatoes
- 2 chicken bouillon cubes
- water to cover
Add these ingredients after the cooking time is up and water is drained:
- 1/2 cup salted butter melted
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 16 oz. sour cream
- 2 cups cheddar cheese divided
- 16 oz. bacon cooked and crumbled, divided
- 1 bunch green onions sliced divided
Instructions:
- Peel the potatoes and dice them into one-inch cubes. Add to the slow cooker
- Add the chicken bouillon cubes and enough water to cover the potatoes.
- Place the lid on the slow cooker and cook on HIGH for 5 hours without opening the lid during the cooking time.
- When the cooking time is up, drain the water off the potatoes, leaving the potatoes in the slow cooker.
- Pour over the melted butter, sprinkle over the salt, pepper and onion powder. Using a potato masher, mash the potatoes until the desired texture is achieved. If you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and blend until desired texture is achieved. I like some chunks of potatoes in this as baked potatoes have.
- Add the sour cream, half of the cheese, half of the bacon, and half of the green onions. Stir.
- Sprinkle over the remaining cheese and replace the lid. Cook on high for 20 more minutes.
- Sprinkle over remaining bacon and green onion and serve!
How to Video:
Recipe Notes:
Can I use a different potato type?
You can use either of these potatoes instead of russet with great results:
- Yukon gold
- Red potatoes
- Yes, spoon the cooled potatoes into ziplock bags and squeeze out all the air.
- Freeze for up to 3 months. Thaw in the fridge for 24 hours before needed.
- Reheat in oven, microwave or stove-top.
- Cut the butter in half
- Fat-free or reduced-fat sour cream
- Low-fat cheese
- Turkey bacon
Nutrition Information:
Calories: 421kcal | Carbohydrates: 29g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 662mg | Potassium: 752mg | Fiber: 2g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 9mg | Calcium: 167mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
These look perfect for Christmas. Can you make these ahead of time?
I don’t see why not, though they are best cooked fresh.
Making tonight but adding some grilled chicken and making a main course and serving with salad yum!!
sounds great!
Yummy dish, however, you might want to add “drain potatoes” before mashing…. I know that’s probably kind of obvious, but having never made this before I followed the recipe to a T. I ended up having to add quite a bit of corn starch to my “mashed potato soup” in order to fix it. Everyone really like this dish though!
Hi! The recipe card has the directions for draining. I made sure the blog post includes that as well.
I cut this in half for the family, but still added both bullion cubes. A couple of us do not like sour cream so set it off to one side for people who wanted to add it. This was such a hit the family has asked for it for Thanksgiving dinner a couple of weeks! Fantastic recipe, easy to make and modify, great taste as well! Thanks for sharing.
Has anyone ever added shredded chicken or ground beef to make it a one pot meal?
Made this tonight for Christmas dinner. It was a huge hit my BIL who was a chef commented how good these were. This is my new go to for mashed potatoes, especially for a crowd.
I add cooked carrots and hot dogs instead of bacon.
What is the serving size? 1 cup, 3/4 cup, or 1/2 cup? Trying to figure out the calories for my Noom app.
Wondering if you will ever do some low carb slow cooker dishes.
15 servings are WAY too much for 2 people. How do I cut this recipe down to make maybe 4-6 servings?
I have not tried cutting this down. Try cutting this recipe in 1/2 or 1/4.
Can I substitute butter for sour cream?
Tried it tonight, it’s just easy and tasty. Perfect for Christmas dinner.
I would love to make this as a side dish for our Christmas get together, but there are several people that do not eat any kind of animal product or byproduct. There is even a couple of gentlemen who are allergic to any type of meat. How can I make this recipe so that EVERYONE can eat it?
You can’t. Make it and make sure they know it contains animal products. There really is too much dairy in this, as well as the chicken bullion. And let’s face it, bacon is bacon. Make them regular mashed potatoes made with oat milk or almond milk and a butter substitute.
I made it using soy-based cooking cream (and obviously no bacon) and it turned out amazing. I do eat cheese, so that makes it easier, but maybe you can find a vegan cheese.
These are amazing i so thank you for sharing your recipes with me.
Hi. I would love to make this today but do not have any bouillon cubes. . Could I replace it with chicken broth? How much would I ise. Thanks. .
Yes! That works great!