Ingredients
Scale
- 4 large russet potatoes, diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place diced potatoes in the crockpot with chicken broth, butter, garlic powder, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher to gently mash some of the potatoes for a creamier texture.
- Serve hot, topped with shredded cheese, bacon, green onions, and a dollop of sour cream.
Notes
- For extra flavor, add chopped chives or your favorite herbs.
- Feel free to adjust toppings for a personalized baked potato feel.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian (if bacon is omitted)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg