Ingredients :
- 5 pounds of Russet potatoes, peeled and chopped
- 1 cup chicken or vegetable broth
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 cup shredded cheddar cheese
- 8 slices of cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Extra cheese, bacon, and green onions for garnish
Directions :
- Place the peeled and chopped potatoes in the slow cooker and pour the broth over them.
- Cover and cook on high for 4 hours or low for 7-8 hours, until the potatoes are tender.
- Once the potatoes are cooked, add the sour cream, milk, and butter. Mash the potatoes until they’re your preferred consistency.
- Stir in the shredded cheddar cheese, crumbled bacon, and green onions, and season with salt and pepper to taste.
- Cover and let it cook on low for an additional 15-20 minutes until the cheese is melted and everything is heated through.
- Give it a good stir, check the seasoning, and serve with extra cheese, bacon, and green onions sprinkled on top.
Notes :
- Dairy-Free? Swap out the sour cream and milk for your favorite non-dairy alternatives and use a dairy-free cheese.
- Want a little kick? Mix in a diced jalapeño or a dash of your favorite hot sauce for some gentle heat.
- If you’re short on time, you can boil the potatoes instead and then finish them off in the slow cooker with all the yummy extras.
- Leftovers? These potatoes reheat well, but I’ve also been known to shape them into patties and fry them up for a tasty breakfast side.
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