Crock Pot Loaded Potatoes Food

CROCK POT LOADED POTATOES

Steps:

• Spray a 6-quart oval slow cooker with neutral nonstick cooking spray or line with nonstick foil.
• Layer half the potatoes in the bottom of the slow cooker. Season with half the smoked paprika, salt, pepper and minced garlic.
• Top with half the shredded cheddar cheese, bacon and green onions. Repeat this process a second time. Note: bacon and green onions can be added to the top after potatoes have cooked rather than layering before cooking.
• Cover and cook on low until potatoes are tender, 2 to 3 hours.
• Serve with a drizzle of sour cream (or a side of ranch dressing) and more sliced green onions.

CROCK POT LOADED POTATOES

Steps:

• Place your cubed potatoes in the bottom of a lightly greased 4 quart slow cooker
• In a small bowl, mix together sour cream, cream cheese, butter and garlic with a fork until well combined
• Pour chicken broth over potatoes
• Spread cream cheese mixture over potatoes
• Sprinkle cheese on top
• Top with crumbled bacon
• Cover and cook on low for 5-6 hours or on high for 2.5-3 hours

CROCK POT LOADED POTATOES

Steps:

• Cube potatos and place in microwave safe glass dish. Cover with plastic wrap and microwave for 20 min or until fork tender stiring every 7 minutes.
• Place all other ingredients in large crock pot (on high) and let melt while the potatos are cooking.
• Add potatos to crock pot and stir. Turn crock to low and let cook for about two hours so the cheese can absorb into the potatos.
• If you like, you can top with more sour cream, bacon, and/or chives.

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

SLOW-COOKER LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

LOADED BAKED POTATO SOUP FOR CROCKPOT

Steps:

• Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheddar cheese and chives.
• Top with sour cream (if using); sprinkle with bacon and more cheese.

LOADED SLOW-COOKER BAKED POTATOES

Steps:

• Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
• In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
• Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

CROCK POT - STYLE LOADED BAKED POTATO SOUP

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

SLOW COOKER LOADED POTATO SOUP

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.