Super Slow-Cooked Loaded Baked Potato Recipe

 Super Slow-Cooked Loaded Baked Potato Recipe

Imagine a baked potato so tender that the skin crisps up like a chip and the inside becomes creamy like butter, all while slow cooking to perfection with minimal effort. These Super Slow-Cooked Loaded Baked Potatoes are the ultimate comfort side or base for a hearty meal; they are topped with melty cheese, crispy bacon, tangy sour cream, and your favorite toppings. Cooking low and slow brings out the potato’s natural sweetness, making this dish a standout for gatherings or cozy nights in.

Why I love it 

I enjoy making these slow-cooked baked potatoes because they are almost foolproof; just toss them in, set it, and forget it. The long, slow cook gives you that perfect fluffy inside and crispy skin combo. Plus, it frees you up for other tasks, like preparing toppings. They are very versatile too: load them up with classic bacon and cheese, or get adventurous with pulled pork, jalapeños, or guacamole. It’s a crowd-pleaser with endless options.

Preparation time: 10 minutes

Cooking time: 6-8 hours (slow cooker) or 2-3 hours (oven)

Total time: 6-8 hours

Serves: 4 people

Difficulty level: Super Easy

Ingredients 

·       4 large russet potatoes 

·       1/2 cup shredded cheddar cheese 

·       4 slices bacon, cooked & crumbled 

·       1/2 cup sour cream 

·       1/4 cup green onions, chopped 

·       Salt and pepper to taste 

·       Optional: jalapeños, chives, guacamole, pulled pork 

Tools 

o   Slow cooker or oven 

o   Fork (for poking potatoes) 

o   Tasting spoon 

Instructions 

Step 1.

Prep potatoes. Scrub potatoes clean and poke a few holes with a fork. Rub them with a bit of oil and salt if you like.  

Step 2.

Slow cook. Place the potatoes in the slow cooker. Cook on Low for 6-8 hours or High for 4-5 hours. 

OR Oven method: Preheat oven to 300°F (150°C). Bake for 2-3 hours, until tender. 

Step 3. Top them up. Slice the potatoes open and fluff the insides with a fork. Top with cheese, bacon, sour cream, onions, or whatever you love!

Approximate macros per serving (based on 4 servings) 

v  Calories: 250 kcal 

v  Protein: 10 g 

v  Carbohydrates: 30 g 

v  Fat: 10 g 

v  Fiber: 3 g 

What to serve with this 

These loaded baked potatoes pair perfectly with grilled steak, BBQ chicken, or a fresh side salad. For a full comfort meal, serve them with chili or a hearty stew.

Tips & variations 

o   Crispy skin shortcut. Short on time? Start potatoes in the microwave for 5-6 minutes, then finish in the oven for 10-15 minutes at 400°F (200°C). 

o   Loaded options. Top with pulled pork, guacamole, salsa, or broccoli with extra cheese. 

o   Make-ahead. Cook potatoes a day ahead; reheat them in foil at 350°F (175°C) for 10-15 minutes. 

Substitute notes 

o   Russet potatoes: Yukon Golds work too and have a buttery flavor. 

o   Bacon: Swap for ham or leave it out for a vegetarian version. 

o   Cheese: Try Monterey Jack or pepper jack for a twist. 

Frequently asked questions 

1. Can I cook these in the oven faster? 

Yes! Bake at 400°F (200°C) for about 1 hour; poke with a fork to check. 

2. How do I get super crispy skin? 

Rub with oil and salt, then bake at 450°F (230°C) for the last 10-15 minutes. 

3. Can I freeze cooked potatoes? 

Yes, freeze them whole or halved (wrap in foil). Reheat at 350°F (175°C). 

4. What’s the best potato for baking? 

Russets are ideal; they have a fluffy inside and crispy outside! 

5. Can I make these in an air fryer? 

Yes! Cook at 400°F (200°C) for about 40-50 minutes; check midway through cooking. 

6. How do I keep potatoes from turning green? 

Store them in a cool, dark place; don’t refrigerate raw potatoes!