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!
Video
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
Can I freeze the leftovers?
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.