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 these potatoes. They are so easy to make it’s a great option for Thanksgiving, because it allows you time to work on all those other side dishes everyone expects! I have some other great baked potatoes recipes you’ll want to look at as well, including my Slow Cooker Baked Potatoes and Crockpot Sweet Potatoes (Baked Sweet Potatoes).
How to make best slow cooker twice baked potatoes recipe from scratch?
- Prick– All the potatoes with a fork.
- Drizzle– Each potato with a little bit of olive oil.
- Rub– Oil and salt to coat potatoes.
- Wrap– Each potato in aluminum foil.
- Cover and cook– Them in your slow cooker on high for about 4 hours.
- Unwrap– The foil carefully.
- Cut- Potatoes in half lengthwise.
- Remove– The pulp with a spoon, leaving some intact.
- Add– Potato pulp in large mixing bowl, along with milk, sour cream, Italian seasoning, salt, pepper, 1 tbsp cheddar cheese, and 1 tbsp mozzarella cheese.
- Mash- Everything until smooth.
- Heat– In the microwave for 1 minute and mix again.
- Spoon- Mixture into the potato skins.
- Sprinkle– Remaining cheddar and mozzarella cheese on top.
- Place– Stuffed potatoes back in the crockpot.
- Cover and cook– On High heat for about 20 minutes.
- Garnish– With fresh herbs and black pepper.
- Serve– Immediately and enjoy!
What to serve with double baked potatoes?
Potatoes are one of those versatile foods that can go with almost anything it seems. Some of my go-to dishes to pair with these potatoes include a good protein, such as ham, turkey, or chicken, soup, or a vegetable. Here are some recipe ideas:
- Slow Cooker Pumpkin Soup
- Slow Cooker Butternut Squash Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Chili
Baked potato filling and toppings
- Bacon- Should be cooked and crumbled.
- Sour cream– Creates a nice, smooth, creamy texture.
- Shredded cheddar cheese– Potatoes and cheese go together so well!
- Dressings- Ranch and Italian dressing are my favorite for this.
- Cheddar cheese sauce– Drizzle some cheesy goodness over the top.
- Steamed vegetables– My go-tos for steamed vegetables on potatoes include broccoli, cauliflower, and asparagus.
- 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- Add substance and protein to the meal.
- Seasonings– Such as Italian seasoning, taco seasoning, or garlic powder.
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 the potatoes and set your slow cooker to the correct time and temperature. Also, don’t overmix the potatoes as this can lead to a starchy, gummy mess.
Variations for stuffed baked potatoes
Sour cream substitute– No sour cream? No problem! You can use cream cheese or 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 cashews, coconut milk, or soy.
Add chicken– This is a great opportunity to mix in some leftover Shredded Chicken to add a bit of protein.
Add sausages– Another great meat option is a pre-cooked Italian smoked sausage. You can simply slice it, warm it, and top your potato.
Replace russet potatoes with sweet potatoes– If you are looking for a healthier option, you may want to try sweet potatoes. Check out my baked sweet potato recipe linked in the first paragraph above for further cooking instruction.
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, chopped 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 richest 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 and starch off so that your potatoes aren’t gritty or too starchy.
Pat potatoes dry before covering in foil– Because otherwise you will have too much moisture locked in, making the potato soggy.
Use a mixer instead of masher- For a smoother, fluffier mixture. Otherwise you’ll have larger chunks of potato.
Don’t scoop out all pulp from potatoes- Because you need some of the pulp left to keep the potato form and shape. This will make it easier to scoop in the finished mixture for a second baking.
Prick potatoes with fork- To prevent the potatoes from bursting in the slow cooker and making a mess.
Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Freezer- I don’t recommend freezing twice baked potatoes, because the toppings, such as the dairy items, that are mixed in will separate, have an odd texture, and won’t reheat as well. However, you may place them in a sealed container and keep for up to 1 month, thaw, and reheat in the microwave.
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.