Do you love a delicious baked potato? Then you don’t want to miss these amazing Crock Pot Twice Baked Potatoes! They are the perfect side!
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Aunt Lou here.
As you know, Cris calls me the Potato Queen. So when I told her that I was going to make these Crock Pot Twice Baked Potatoes from Cooking Light’s Slow Cooker Tonight, she laughed and said, “Of course you are! Potato Queen!” This recipe did not disappoint either! Yum!
Crock Pot Twice Baked Potatoes
Ingredients for Crock Pot Twice Baked Potatoes
- 4 medium to large russet potatoes
- cooking spray
- sea salt
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 cup shredded mild Cheddar cheese
- salt and pepper to taste
- chopped fresh chives
- 4 slices bacon, cooked crisply and crumbled
How to Make Crock Pot Twice Baked Potatoes
- Scrub your potatoes under running water and pat dry with a paper towel
- Take a fork and pierce your potatoes all over
- Spray your potatoes with cooking spray and rub with sea salt before placing in your potatoes in your 6-quart crock pot (I used my Programmable Travel Crock Pot)
- Cover and cook on low for around 8 hours, your potatoes are done when they are tender
- Let your potatoes cool for a few minutes
- Cut your potatoes lengthwise about halfway down and use a spoon to remove the pulp (leave about 1/8th of an inch of potato in the skin so that your potatoes will hold their shape)
- Put your pulp in a medium bowl that can go in the microwave and combine well with your milk, yogurt, 1/4 cup cheese, salt and pepper to taste, mashing your potatoes while you are combining
- Microwave for 1 minute on high
- Use a spoon to fill your potato skins with your potato mixture and sprinkle with the rest of your cheese
- Place your potatoes back in your crock pot, cover and cook on high for an additional 10-25 minutes (they are done when they are heated through and your cheese is melted)
- Remove your potatoes from your crock pot and sprinkle with chives and bacon pieces before serving
Recipe Notes:
- I used my Programmable Travel Crock Pot. It is a 6-quart slow cooker and worked out perfectly!
- When serving these, sprinkle on a little bit of crumbled bacon to make it pretty. Take the rest of your bacon crumbles and place them in a bowl in the middle of the table. Everyone will love having extra bacon to sprinkle on once they open up their potatoes!
Crock Pot Twice Baked Potatoes
These Crock Pot Twice Baked Potatoes adapted from Cooking Light's Slow Cooker Tonight just might be the perfect side!
Prep Time5 mins
Cook Time8 hrs 25 mins
Total Time8 hrs 30 mins
Servings: 4 servings
Ingredients
- 4 medium to large russet potatoes
- cooking spray
- sea salt
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 cup shredded mild Cheddar cheese
- salt and pepper to taste
- chopped fresh chives
- 4 slices bacon cooked crisply and crumbled
Instructions
- Scrub your potatoes under running water and pat dry with a paper towel
- Take a fork and pierce your potatoes all over
- Spray your potatoes with cooking spray and rub with sea salt before placing in your potatoes in your 6-quart crock pot (I used my Programmable Travel Crock Pot)
- Cover and cook on low for around 8 hours, your potatoes are done when they are tender
- Let your potatoes cool for a few minutes
- Cut your potatoes lengthwise about halfway down and use a spoon to remove the pulp (leave about 1/8th of an inch of potato in the skin so that your potatoes will hold their shape)
- Put your pulp in a medium bowl that can go in the microwave and combine well with your milk, yogurt, 1/4 cup cheese, salt and pepper to taste, mashing your potatoes while you are combining
- Microwave for 1 minute on high
- Use a spoon to fill your potato skins with your potato mixture and sprinkle with the rest of your cheese
- Place your potatoes back in your crock pot, cover and cook on high for an additional 10-25 minutes (they are done when they are heated through and your cheese is melted)
- Remove your potatoes from your crock pot and sprinkle with chives and bacon pieces before serving
Shared on:
These Crock Pot Twice Baked Potatoes will be fabulous! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen