SLOW COOKER BAKED POTATO CASSEROLE
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All the topping you love on baked potatoes in a mashed potato casserole!
5 pounds russet potatoes
2 chicken bouillon cubes
water to cover
Add these ingredients after the cooking time is up and water is drained:
½ cup salted butter, melted
1 tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
16 oz. sour cream
2 cups cheddar cheese, divided
16 oz. bacon cooked and crumbled
1 bunch green onions, sliced and divided
SLOW COOKER SIZE:
6-quart or larger
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!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475