Slow Cooker Garlic Parmesan Cheddar Bacon Potatoes

Ingredients

For the potatoes

• 6 medium russet potatoes, scrubbed and dried

• 3 tablespoons olive oil

• 4 tablespoons unsalted butter, melted

• 4 cloves garlic, minced

• ½ cup shredded sharp cheddar cheese

• ¼ cup grated Parmesan cheese

• ½ teaspoon smoked paprika

• 1 teaspoon dried parsley

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¾ teaspoon salt, or to taste

• ½ teaspoon freshly ground black pepper

For the toppings

• 1 cup shredded sharp cheddar cheese

• ½ cup cooked, crumbled bacon

• ¼ cup grated Parmesan cheese

• 3 tablespoons sliced green onions

• 1–2 tablespoons chopped fresh parsley, optional

• Sour cream, optional, for serving

Instructions

Step 1: Prepare the potatoes

Wash and dry the potatoes thoroughly. Cut any particularly large potatoes in half if needed so they cook evenly. Leave the skins on for a rustic texture.

Step 2: Make the garlic-herb mixture

In a small bowl, combine olive oil, melted butter, minced garlic, garlic powder, onion powder, smoked paprika, dried parsley, oregano, salt, and black pepper. Stir until everything is well mixed.

Step 3: Coat the potatoes

Place the potatoes in a large bowl and pour the seasoned butter mixture over them. Toss until every potato is evenly coated with the garlic and herb mixture.

Step 4: Arrange in the slow cooker

Lightly grease the slow cooker insert. Arrange the potatoes in a single layer when possible, or stack them loosely if necessary. Scrape any remaining seasoned butter over the potatoes.

Do not add much liquid; the potatoes will cook in their own moisture and the seasoned oil.

Step 5: Slow-cook until tender

Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, depending on potato size and your slow cooker. Check with a fork; the potatoes should be tender all the way through.

Avoid repeatedly lifting the lid, as this releases heat.

Step 6: Add the cheese

When the potatoes are tender, sprinkle the shredded cheddar and Parmesan over them. Cover and cook for another 10–15 minutes, until the cheese melts.

For extra flavor, carefully split the potatoes open before adding the cheese so it melts into the centers.

Step 7: Add the bacon

Sprinkle the cooked, crispy bacon over the cheesy potatoes. Add the sliced green onions and fresh parsley.

Step 8: Serve

Serve hot directly from the slow cooker or transfer to a serving dish. Add a spoonful of sour cream if desired.

The result is soft, flavorful potatoes with buttery garlic seasoning, melted cheese, and smoky, crispy bacon.

Nutrition information (approximate)

Per serving, assuming 6 servings with the toppings:

Actual values vary with potato size, bacon, cheese, and the amount of butter used.

Nut information and allergens

• Peanuts: None intentionally included.

• Tree nuts: None intentionally included.

• Dairy: Contains butter, cheddar, and Parmesan.

• Other allergens: Check packaged seasonings and bacon for added ingredients or cross-contact warnings.

If you have a severe nut allergy, check every product label and use ingredients manufactured under appropriate allergen controls.

Tips for the best results

• Crispier skins: After slow-cooking, place the potatoes on a baking sheet and broil for 3–5 minutes, watching carefully.

• More garlic flavor: Add a little extra minced garlic during the final 30 minutes.

• Spicy version: Add ¼ teaspoon cayenne pepper or red pepper flakes.

• Make ahead: Prepare the garlic-herb mixture in advance and refrigerate it separately. Refrigerate leftover cooked potatoes within 2 hours and use within 3–4 days.

Serving suggestion: Pair these loaded potatoes with grilled chicken, steak, roasted vegetables, or a fresh green salad for a satisfying meal.