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
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:
Sarah’s Notes:
- 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:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Dorthy says
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.
Debbie Hildebrandt says
Has anyone ever added shredded chicken or ground beef to make it a one pot meal?
Denice says
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.
Sue says
I add cooked carrots and hot dogs instead of bacon.
Heather Monnin says
What is the serving size? 1 cup, 3/4 cup, or 1/2 cup? Trying to figure out the calories for my Noom app.
Joann says
Wondering if you will ever do some low carb slow cooker dishes.
Bobbi says
15 servings are WAY too much for 2 people. How do I cut this recipe down to make maybe 4-6 servings?
Sarah Olson says
I have not tried cutting this down. Try cutting this recipe in 1/2 or 1/4.
Natalie says
Can I substitute butter for sour cream?
STUART MORTON says
Tried it tonight, it’s just easy and tasty. Perfect for Christmas dinner.
Roberta A Gates says
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?
Nikki says
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.
Diana Bocco says
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.
Susan Hirning says
These are amazing i so thank you for sharing your recipes with me.
Jen says
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. .
Sarah Olson says
Yes! That works great!