Ingredients
For the potatoes:
– 8 medium russet potatoes
– 4 tablespoons melted butter
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon dried parsley
– 1 teaspoon Italian seasoning
– ½ teaspoon paprika
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
For the cheesy topping:
– 1½ cups shredded sharp cheddar cheese
– ½ cup grated Parmesan cheese
– 8 slices hickory-smoked bacon
– ¼ cup chopped fresh green onions
– ½ teaspoon dried parsley (optional)
Optional additions:
– ½ cup sour cream
– ¼ cup ranch dressing
– Extra melted butter
– Additional shredded mozzarella cheese
Instructions
Step 1: Prepare the potatoes
Wash the potatoes thoroughly under cold running water.
Scrub away any dirt and pat them completely dry.
Prick each potato several times with a fork to allow steam to escape during cooking.
For quicker and more even cooking, cut very large potatoes in half.
Step 2: Prepare the garlic-herb butter
In a small mixing bowl, combine:
– Melted butter
– Olive oil
– Minced garlic
– Dried parsley
– Italian seasoning
– Paprika
– Garlic powder
– Onion powder
– Black pepper
– Salt
Whisk everything together until well combined.
Step 3: Coat the potatoes
Place the potatoes in a large bowl.
Brush or rub the garlic-herb butter mixture generously over every potato.
Make sure all sides are coated with the flavorful seasoning mixture.
Step 4: Arrange in the slow cooker
Lightly grease the inside of your slow cooker.
Arrange the seasoned potatoes in the crockpot in a single layer when possible.
If stacking is necessary, rotate their positions halfway through cooking for more even results.
Cover with the lid.
Do not add water; the potatoes will cook in their own moisture.
Step 5: Slow cook the potatoes
Cook until the potatoes are completely fork-tender.
– LOW: 6–7 hours.
– HIGH: 4–5 hours.
Cooking time will vary depending on potato size and your slow cooker.
Step 6: Prepare the crispy bacon
While the potatoes cook, place bacon strips in a skillet over medium heat.
Cook for approximately 5–7 minutes, turning occasionally until crispy.
Transfer to a paper towel-lined plate.
Allow to cool, then crumble into small pieces.
Step 7: Add the cheddar cheese
When the potatoes are tender, carefully open the slow cooker.
Sprinkle shredded cheddar cheese generously over the potatoes.
Add grated Parmesan cheese.
Cover again and cook for another 10–15 minutes until the cheese melts beautifully.
Step 8: Add the crispy bacon
Sprinkle the crumbled bacon evenly over the melted cheese.
Add chopped green onions and a little extra parsley.
For extra creaminess, drizzle with ranch dressing or add a spoonful of sour cream.
Step 9: Final touch
Allow everything to sit for approximately 5 minutes.
The butter, melted cheddar, Parmesan, and bacon will create a delicious loaded-potato topping.
Step 10: Serve and enjoy!
Carefully transfer the loaded potatoes to a serving platter.
Spoon any remaining buttery garlic seasoning from the slow cooker over the top.
Serve warm while the cheese is melted and gooey.
Enjoy every delicious bite!
Nutritional Information
Estimated values per serving, based on 8 servings and without optional sour cream or ranch dressing.
Nutrient Amount
Calories 390 kcal
Protein 14 g
Carbohydrates 39 g
Fat 21 g
Saturated Fat 9 g
Fiber 4 g
Sugar 2 g
Sodium 650 mg
Potassium 950 mg
Calcium 180 mg
Quick Nutrition Info (Q/S)
– Potassium: Potatoes provide potassium, which supports normal muscle and nerve function.
– Protein: Bacon and cheese provide protein.
– Calcium: Cheddar and Parmesan contribute calcium for healthy bones.
– Fiber: Potato skins provide dietary fiber.
– Vitamin C: Potatoes contain vitamin C.
– Vitamin B6: Potatoes contribute vitamin B6.
– Energy: Potatoes provide carbohydrates for energy.
– Fat: Butter, bacon, and cheese contribute dietary fats.
Helpful Cooking Tips
1. Choose potatoes of similar sizes so they cook evenly.
2. Leave the potato skins on for extra texture and fiber.
3. Dry potatoes thoroughly before coating with butter.
4. Use freshly shredded cheddar for better melting.
5. Cook bacon separately to keep it crispy.
6. Add cheese near the end to prevent overcooking.
7. Add sour cream or ranch dressing just before serving.
8. For extra flavor, combine cheddar and mozzarella.
9. Avoid overfilling the slow cooker.
Storage Instructions
– Refrigerator: Store leftovers in an airtight container for 3–4 days.
– Freezer: Freeze cooked potatoes for up to 2 months, although the texture may change.
– Reheating: Warm in the oven at 350°F (175°C) until heated through.
– Microwave: Heat individual portions for 1–2 minutes, checking halfway through.
Allergen Information
– Contains dairy (butter, cheddar, and Parmesan).
– May contain soy depending on bacon and seasoning brands.
– Check packaged seasonings for additional allergens.
– Contains no wheat or gluten in the basic ingredient list, provided all packaged ingredients are gluten-free.
Nut Information (Q/S)
Nut type Included?
Peanuts No
Almonds No
Walnuts No
Cashews No
Pistachios No
Pecans No
Hazelnuts No
Other tree nuts No
Nut allergy note: This recipe does not require peanuts or tree nuts. However, check bacon, seasoning, cheese, and other packaged products for possible cross-contamination.
Easy cheesy crockpot family favorite
Enjoy your homemade Loaded Bacon Cheddar Ranch Potatoes!