Load and go.
Yep, that’s how I’m rolling this week! I made these the other night, using the some of the bacon from the package that I cooked up on Wednesday. I used the rest of the bacon for the wedge salads I made last night (recipe coming soon!).
These potatoes were simple, delicious and the perfect busy weeknight meal. It took me about 10 minutes to get the potatoes and crumbled bacon into the slow cooker. Then I hit the ground running. Come dinner time, all I needed to do was slice up the green onions, which took all of 30 seconds, and top them with cheese and sour cream.
Only thing I wish I’d done, soaked the potatoes in cold salt water for 30 minutes before adding them to the slow cooker. But since I was in a rush out the door for a morning of errands, I skipped that part. The potatoes tasted no different, but they would have turned out with less of a brown color if I’d done that!
Hope you enjoy these simple slow cooker loaded potatoes!
Loaded Slow Cooker Potatoes
Adapted from Breakfast Potatoes
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 to 10 hours in slow cooker
Ingredients
- 8-10 small Idaho potatoes, quartered ($1.50)
- 4 slices cooked bacon, crumbled ($.50)
- 2 Tbsp minced onion ($.20)
- Salt and pepper
- 1 bunch green onions ($.50)
- About 1 cup shredded cheese ($.75)
- Couple dollops of sour cream ($.25)
- Fresh fruit or veggie as side (we had some fruit smoothies!) ($1)
Directions
- (Soak quartered potatoes in cold salted water for 30 minutes. Drain water and pat dry.)
- Line your slow cooker with foil. Load it with the quartered potatoes, crumbled bacon, minced onion and sprinkle with a little salt (the bacon will provide some salt!) and pepper. Set on low and cook for 8-10 hours.
- Once cooked, top with shredded cheese (melt in microwave if necessary), sour cream and green onions (or chives.)
- Prepare fruit or veggie.
- Serve Loaded Slow Cooker Potatoes with fresh fruit or veggies.
Cost $4.70
Katie says
Would this work with sweet potatoes?
Diane {Created by Diane} says
Love this slow cook version. Thank you for linking back to my recipe. Hope you are having a wonderful weekend and have a fabulous Mother’s Day!
Celine Clemens says
I buy the green onions on a great sale, slice & freeze on a tray, then store in a freezer bag. Grab a handful whenever a recipe calls for it. They freeze beautifully! I’ve been at the store more than once when they are out of green onions, or are ridiculously expensive — now I no longer have that problem:-)
Ivy B says
Looks great!!
I pinned this to try later, YAY!
Jenny says
Thanks for this recipe, Erin! It is in the crock pot 🙂 I appreciate the time you put into creating these wonderful recipes! Loving your gluten free recipes too 🙂
Cristina says
What is the ratio of salt to water to use for soaking?
Kristin says
I was going to post a question about why the slow cooker needs to be lined with foil, but now after reading Kari’s review I am nervous that my dinner isn’t going to work. Are you supposed to seal the potatoes up in the foil, like a packet? My potatoes are soaking right now. I hope it turns out!
Kristin says
Worked like a charm, with my red potatoes! I made a couple mods, to help the flavor factor: tossed the potatoes in olive oil (just a teeny bit) and added some Old Bay seasoning. I did sort of seal them up in the foil, but it made the bacon turn out kind of soggy. We will be making these again, soon!
Rhonda says
can I use a plastic liner instead of foil?