Crockpot Twice Baked Potatoes Recipe

4.43 from 33 votes

These crockpot twice baked potatoes are rich, creamy, and topped with plenty of cheese, bacon, and green onions!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time3 20

Total Time3 50

Course: Side Dish

Cuisine: American

Servings: potatoes

Scrub potatoes and pat dry with a paper towel, then poke each with a fork a few times.
4 medium Russet potatoes
Rub each potato with olive oil, sprinkle with salt and pepper, and place in the crock of a slow cooker. Cover and cook on low for 6-8 hours, high for 3-4 hours, or until they’re tender.
1 tablespoon olive oil, Kosher salt and freshly ground black pepper
Remove the potatoes from the slow cooker. When they’re cool to the touch, cut the top off of each lengthwise ¼ of the way down. Carefully use a spoon to remove the potato pulp and transfer it to a medium bowl.
Add the cream, sour cream, butter, salt, and pepper to taste. Use a hand mixer or potato masher to mash the potatoes, stirring everything together. Fold in ¼ cup of cheese.
Kosher salt and freshly ground black pepper, ¼ cup heavy cream, ¼ cup sour cream, 3 tablespoons unsalted butter, 1 cup freshly shredded cheddar cheese
Divide the mixture evenly between each potato skin. Sprinkle with shredded cheese.
1 cup freshly shredded cheddar cheese
Return the potatoes back to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until heated through and the cheese is melted.
Serve garnished with crumbled bacon and chopped green onions.
2 slices cooked bacon, Chopped green onions

Storage: Store crockpot twice baked potatoes in an airtight container in the refrigerator for up to 3 days.