Slow Cooker Twice Baked Potatoes
The best creamy, cheesy, tender easy slow cooker twice baked potatoes recipe, homemade with simple ingredients. Full of sour cream, mozzarella cheese and cheddar cheese.
My mouth is watering just thinking about this dish. They are such a great option for Thanksgiving, because it allows you time to work on all those other side dishes and not have to worry about oven space! You must also try these Slow Cooker Baked Potatoes and these Crockpot Sweet Potatoes (Baked Sweet Potatoes).
How to make best slow cooker twice baked potatoes recipe from scratch?
- Prick potatoes– With a fork.
- Drizzle potatoes-With oil.
- Wrap potatoes– In aluminum foil.
- Cover- And cook.
- Unwrap– The foil.
- Cut potatoes- Lengthwise.
- Make potato mixture– By mixing potato pulp, milk, sour cream, Italian seasoning, salt, pepper, cheddar cheese, mozzarella cheese.
- Spoon mixture- Into the potato skins.
- Sprinkle cheese– On top.
- Transfer– To crockpot.
- Cover- And cook until cheese is melted.
What to serve with double baked potatoes?
- Slow Cooker Roast Beef
- Slow Cooker Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Black Eyed Peas With Sausage and Ham
- Slow Cooker Turkey Breast
- Slow Cooker Tandoori Chicken
- Grilled or baked chicken
Baked potato filling and toppings
Bacon- Should be cooked and crumbled.
Sour cream– Creates a nice, smooth, creamy texture.
Shredded cheddar cheese– Freshly shredded is best.
Dressings- Ranch and Italian dressing are my favorites.
Cheddar cheese sauce– Drizzle some cheesy goodness over the top.
Steamed vegetables– Such as finely chopped broccoli and cauliflower.
Fresh herbs– This may include cilantro, rosemary, thyme, or parsley.
Beans– Kidney beans and black beans add a Mexican flair.
Guacamole– Is a creamy, delicious choice to bring in new flavor.
Shredded chicken or beef- Leftovers work great.
Seasonings– Such as Italian seasoning, taco seasoning, or other seasoning blends.
Why are my potatoes soggy and gummy? How to fix it?
This usually happens when the potatoes are overcooked. Be sure to keep an eye on them and set your slow cooker to the correct time and temperature. Also, don’t over-mix the potato pulp as this can lead to a starchy, gummy mess.
Variations for stuffed potatoes
Sour cream substitute– No sour cream? No problem! You can use full fat cream cheese or full fat Greek yogurt instead.
Try other cheeses– Such as mozzarella, colby jack, monterey jack, or gouda.
Make it vegan– Simply remove the cheese, replace it with another favorite topping of your choice, or use a vegan cheese substitute. Also, replace the milk with coconut milk, almond milk, or your favorite vegan option. Last, but not least, instead of sour cream you can use cashew cream or coconut cream.
Add chicken– This is a great opportunity to mix in some leftover Shredded Chicken to add a bit of protein.
Add beef– You can also use leftover Shredded Beef, Taco Meat, or Barbacoa Beef for some other protein and new flavor.
Add sausages– Another great meat option is a pre-cooked Italian smoked sausage. You can simply slice it, warm it, and to your potato.
Replace russet potatoes with sweet potatoes– It’s your choice.
Mexican potatoes- Use taco meat, taco seasoning, cheddar cheese, black beans, and even a bit of hot sauce to make a delicious fiesta.
Pizza potatoes- Use mozzarella cheese, mini pepperoni, sliced olives, sliced mushrooms, or whatever pizza toppings you like and put them into this potato for some new flavor!
Breakfast potatoes- Scramble up some eggs, add in your favorite breakfast meat, sprinkle some shredded cheese and you’ve got yourself a yummy, filling breakfast.
Tips and techniques for twice baked potato skins
Use full fat ingredients– This is important, because they provide the best flavor and creamiest texture.
Wrap potatoes in aluminum foil– Because it keeps the moisture in, cooks the potatoes quicker, and seals in the flavor.
Wash and scrub potatoes- Because you want to get all the dirt off so that your potatoes aren’t gritty.
Pat potatoes dry before covering in foil– Because otherwise you will have too much moisture locked in, making them soggy.
Use a mixer instead of masher- For a smoother, fluffier mixture. Otherwise you’ll have larger chunks.
Don’t scoop out all pulp from potatoes- Because you need some of the pulp left to keep the potato form and in shape. This will make it easier to scoop in the finished mixture for a second cooking.
Prick potatoes with fork- To prevent them from bursting in the crockpot and making a mess.
Fridge- Leftovers can be stored in a sealed container for up to 3 days and reheated in the microwave.
Freezer- I don’t recommend freezing them because the dairy items, that are mixed in will separate and have an odd texture.
More easy slow cooker Thanksgiving side dishes
- Best Slow Cooker Thanksgiving Stuffing
- Slow Cooker Vegetarian Stuffing (Mushroom Stuffing)
- Slow Cooker Sweet Potato Souffle
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Candied Sweet Potatoes
Slow Cooker Twice Baked Potatoes
- 4-5 Russet potatoes, Washed and scrubbed, Patted dry, Skin on, Medium size
- 1 tbsp Olive oil
- 1/4 cup Whole milk
- 1/4 cup Sour cream, Full fat
- 1 tsp Italian seasoning
- Salt, To taste
- Pepper, To taste
- 1/2 cup Cheddar cheese, Full fat, Shredded
- 1/2 cup Mozzarella cheese, Full fat, Shredded
- 1-2 tbsp Fresh herbs of your choice, Parsley, chives, green onions, Finely chopped
- Prick all the potatoes with a fork.
- Drizzle each potato with a little bit of olive oil.
- Rub the oil and salt evenly until all potatoes are coated.
- Wrap each potato tightly in aluminum foil paper.
- Place them in your slow cooker (6 quart or larger).
- Cover and cook on High heat for about 4 hours on or Low heat for about 8 hours.
- When the potatoes are done, remove from crockpot and unwrap the foil carefully.
- Use a sharp knife to cut in half lengthwise.
- Use a spoon to remove the pulp. Be sure to leave some of the pulp intact in the skin so that the potatoes hold their shape and don't fall apart, when stuffed later.
- Add this potato pulp in large mixing bowl, along with milk, sour cream, Italian seasoning, salt, pepper, 1 tbsp cheddar cheese, 1 tbsp mozzarella cheese.
- Use a potato masher to mash everything until smooth.
- Heat in the microwave for 1 minute and mash/ mix again to make the mixture even smother.
- Add spoonfuls of this mixture into the potato skins.
- Sprinkle remaining cheddar cheese and mozzarella cheese on top of potato skins.
- Place these stuffed potatoes back in the crockpot.
- Cover and cook on High heat for about 20 minutes or until cheese is fully melted.
- Garnish with fresh herbs. I also sprinkled some black pepper on top.
- Serve immediately and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.