Crock Pot Twice Baked Potato Casserole

Crock Pot Twice Baked Potato Casserole makes tender potatoes that are perfect for holiday meals, big family meals and parties so EASY to make!

Baked potatoes cut into cubes and covered in bacon, sour cream and cheese with accents of green onions make every bite absolutely fill your mouth with flavor!

Crock pot of twice baked potato casserole topped with a thick layer of cheese, bacon and green onions

If you like this homestyle meal you may also enjoy our Easy Ground Beef Pot Pie.

Crock Pot Potato Casserole

Every bite of potatoes is loaded with rich and delightful flavors making this a great slow cooker recipe. We love bacon and cheese and a few other simple ingredients are added to make a memorable potato side dish.

Our Twice Baked Potato Casserole and Loaded Smashed Potato Casserole have been some of our most popular recipes on Pinterest. Both of these are made in the oven, so we wanted to adapt these recipes to be made in the slow cooker.

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The crock pot is great for keeping potatoes warm to travel or when the exact serving time is unknown. The crock pot potato casserole can be cooked and turned off with the lid in place for an hour to transport or serve. It’s also nice to have the potatoes finished and ready to go so you can put the finishing touches on other parts of the meal.

As farmers, we often enjoy classic Mashed Potatoes. Sometimes you just want to step up a classic food and classic side dish. So at special holidays like Christmas or Easter or even a birthday party, we loving pulling out all of the stops to make a special potato dish.

One of the best birthday party or special family meal menus we make is any one of our loaded potato casseroles, Farmhouse Pork Chops, a Fruit Tray, Broccoli Cauliflower Salad and the Best Chocolate Cake from a Box Mix.

Spoon full of crock pot twice baked potatoes loaded with cheese, bacon, sour cream and green onions

Slow Cooker Loaded Potato Casserole

Dairy products rule when creating excellent loaded potatoes. When making a potato casserole in the crock pot you have to be cautious about allowing dairy products to cook for too long as they may curdle. I avoid high heat and only cook this casserole on low. If this is a concern then the sour cream can always be served on the side.

We really enjoy the sour cream in this recipe but another flavor-filled loaded potato recipe we have with fewer ingredients is Crock Pot Loaded Red Potatoes.

My preference is to make fresh baked potatoes for this casserole. I make them wrapped in foil with olive oil, salt and pepper in the oven at 350 degrees for 40 minutes to an hour until they are soft to squeeze.

I typically only make a few baked potatoes at a time in the crock pot, so I’m not sure how long it would take to get 3-4 pounds of potatoes tender in a slow cooker. Starting this recipe with warm baked potatoes is easiest and helps ensure success.

Be sure that the potatoes are warm before adding dairy products. Reheating baked potatoes may be done in the crockpot or using whatever method is easiest for you.

Loaded Baked potatoes made in the crock pot cut into cubes and covered in bacon, sour cream and cheese

Tips for Making Twice Baked Potatoes in the Slow Cooker

  • Only use warm potatoes – starting with cold potatoes will make cooking very difficult
  • If baked potatoes are well seasoned with salt & pepper I don’t typically add much to the casserole
  • Cut potatoes into smaller chunks to allow more mixing of flavors in every bite
  • Depending on the size of the crock make one or two layers of potatoes, the recipe will work best if dairy products are sprinkled on the potatoes as opposed to hitting the bottom of the crock – I prefer two layers.
  • Potatoes are typically done cooking in under two hours. Using a liner and stirring every 20 – 30 minutes helps prevent the edges of the casserole from becoming too brown IF there is a long serving time or if burning is a concern.
  • Loaded potatoes do not hold well on “warm”. Turn cooker off and keep lid in place to help hold in heat without burning dairy products.
  • If there will be a long holding time consider serving sour cream on the side as it will curdle after a few hours on low or keep warm in the crock pot.
Slow cooker full of loaded twice baked potatoes with text

How to Make Crock Pot Twice Baked Potatoes

  1. Bake potatoes until tender – wrapped in foil in the oven at 350 degrees for 40 minutes to an hour OR in the slow cooker using your own preferred method.
  2. Grease a crock well or use a plastic liner. Place half of warm, cubed, baked potatoes in crock. Make an even layer of potatoes to create a barrier between the dairy products and crock.
  3. If using sprinkle salt and pepper over potatoes OR stir into sour cream. Spread half of sour cream over potatoes, but avoid touching the edge of the crock. Sprinkle half of cheeses over potatoes. Sprinkle half of bacon over cheese.
  4. Repeat layers and cook on low for 1.5 – 2.5 hours until cheese is just melted.
  5. Sprinkle chopped green onions on top before serving.

Other Delicious Potato Recipes:

Printable Crock Pot Twice Baked Potato Casserole Recipe

Twice baked potatoes cubed with bacon, sour cream and cheese with a few green onions

Crock Pot Twice Baked Potato Casserole

Servings 12 people
Author: Jennifer
Crock Pot Twice Baked Potato Casserole makes tender potatoes that are perfect for holiday meals, big family meals and parties so EASY to make!
Baked potatoes cut into cubes and covered in bacon, sour cream and cheese with accents of green onions make every bite absolutely fill your mouth with flavor!
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours

Equipment

Ingredients
  

  • 3 – 4 pounds Yukon Gold Potatoes baked & warm
  • 1 pound bacon cooked & chopped
  • 1/2 teaspoon salt optional
  • 1/2 teaspoon pepper optional
  • 1 1/2 cups sour cream
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 1/4 cup green onions chopped

Instructions
 

  • Bake potatoes until tender.
  • Grease a crock well or use a plastic liner. Place half of warm, cubed, baked potatoes in crock.
  • If using sprinkle salt and pepper over potatoes. Spread half of sour cream over potatoes, but avoid touching the edge of the crock. Sprinkle half of cheeses over potatoes. Sprinkle half of bacon over cheese.
  • Repeat layers and cook on low for 1.5 – 2.5 hours until cheese is just melted.
  • Turn off heat and sprinkle chopped green onions on casserole before serving.

Notes

  • Only use warm potatoes – starting with cold potatoes will make cooking very difficult
  • If baked potatoes are well seasoned with salt & pepper I don’t typically add much to the casserole
  • Cut potatoes into smaller chunks to allow more mixing of flavors in every bite
  • Depending on the size of the crock make one or two layers of potatoes, the recipe will work best if dairy products are sprinkled on the potatoes as opposed to hitting the bottom of the crock – I prefer two layers.
  • Potatoes are typically done cooking in under two hours. Using a liner and stirring every 20 – 30 minutes helps prevent the edges of the casserole from becoming too brown IF there is a long serving time or if burning is a concern.
  • Loaded potatoes do not hold well on “warm”. Turn cooker off and keep lid in place to help hold in heat without burning dairy products.
  • If there will be a long holding time consider serving sour cream on the side as it will curdle after a few hours on low or keep warm in the crock pot.

Nutrition

Calories: 408kcalCarbohydrates: 18gProtein: 17gFat: 30gSaturated Fat: 14gCholesterol: 71mgSodium: 492mgPotassium: 697mgFiber: 3gSugar: 1gVitamin A: 497IUVitamin C: 16mgCalcium: 281mgIron: 5mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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One Comment

  1. chenell peterson says:

    Very good recipe. Thanks

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