I love making classic twice baked potatoes in my crockpot! This method is so effortless and they come out so perfectly. The middle of the baked potatoes are so creamy and light, and when loaded with bacon, cheese, and green onions, they become the perfect accompaniment for any meal!
How to Store and Reheat
Store crockpot twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 360°F oven for 10-15 minutes, or until bubbly.
Serving Suggestions
These crockpot twice baked potatoes are one of my favorite indulgent side dishes. I love to serve them with my smothered pork chops, bacon meatloaf, or baked ranch chicken. The bacon and cheese really tie everything together!
How to Make Crockpot Twice Baked Potatoes Step by Step
Cook the Potatoes: Scrub 4 medium Russet potatoes and pat dry with a paper towel, then poke each with a fork a few times. Rub each potato with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place in the crock of a slow cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they’re tender. Scoop the Potatoes: Remove the potatoes from the slow cooker. When they’re cool to the touch, cut the top off of each lengthwise ¼ of the way down. Carefully use a spoon to remove the potato pulp and transfer it to a medium bowl. Mix the Filling: Add ¼ cup of heavy cream, ¼ cup of sour cream, 3 tablespoons of unsalted butter, salt, and pepper to taste. Use a hand mixer or potato masher to mash the potatoes, stirring everything together. Fold in ¼ cup of freshly shredded cheddar cheese. Fill the Potatoes: Divide the mixture evenly between each potato skin. Sprinkle with the remaining ¾ cup of shredded cheese. Cook and Serve: Return the potatoes back to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until heated through and the cheese is melted. Serve garnished with 2 slices of crumbled cooked bacon and chopped green onions, if desired.
