Crockpot Loaded Baked Potato Casserole

This Crockpot Loaded Baked Potato Casserole features creamy potatoes with bacon and cheese. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, comforting dinner option that transforms creamy potatoes with bacon and cheese into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein, carbs, and taste. Versatile—serve with greens or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Parboil Potatoes: Ensures tender texture without overcooking.
• Cook Bacon First: Enhances flavor and removes excess fat.
• Layer Evenly: Promotes consistent baking.
• Check Doneness: Should be bubbly and golden on top.
• Avoid Overmixing: Prevents a mushy casserole.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Liner: Eases cleanup.

Yield: 8 servings

Crockpot Loaded Baked Potato Casserole

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Crockpot loaded baked potato casserole, healthy dinner treat.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• ¼ tsp black pepper
• ½ cup low-fat sour cream
• ½ cup unsweetened almond milk
• ½ tsp salt
• 1 tbsp chopped chives
• 1 tsp olive oil
• 1.5 cups reduced-fat shredded cheddar cheese
• 2 lbs Yukon Gold potatoes
• 2 tbsp chopped green onions
• 6 slices cooked and crumbled bacon

Instructions

1. Prepare Potatoes: Peel and cube potatoes, then parboil for 5-7 minutes until slightly tender.
2. Cook Bacon: In a skillet, cook bacon until crispy, crumble, and set aside.
3. Sauté Onions: Heat olive oil in the skillet, add chopped green onions, and sauté for 1-2 minutes.
4. Layer in Crockpot: Place parboiled potatoes in the crockpot, followed by sautéed onions.
5. Add Bacon: Sprinkle crumbled bacon over the potatoes.
6. Mix Sauce: In a bowl, whisk sour cream, almond milk, salt, and black pepper, then pour over the layers.
7. Add Cheese: Sprinkle half the cheddar cheese over the top.
8. Set Crockpot: Cover and cook on low for 4-6 hours or high for 2-3 hours until potatoes are tender.
9. Top with Cheese: Add remaining cheddar cheese during the last 30 minutes to melt.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with chives and serve warm, savoring this creamy delight!

Notes

• Parboil potatoes for tenderness; cook bacon first for flavor.
• Layer evenly for consistency; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 232Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 341mgCarbohydrates 26gFiber 3gSugar 2gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Potatoes (2 lbs): Yukon Gold, cubed, for creaminess.
• Bacon (6 slices): Cooked and crumbled, for savoriness.
• Cheddar Cheese (1.5 cups): Reduced-fat, shredded, for richness.
• Sour Cream (½ cup): Low-fat, for tanginess.
• Milk (½ cup): Unsweetened almond, for moisture.
• Green Onions (2 tbsp): Chopped, for freshness.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Olive Oil (1 tsp): For cooking.
• Chives (1 tbsp): Chopped, for garnish.

Variations and Substitutions

• Potato Swap: Use sweet potatoes or omit.
• Bacon Swap: Use turkey bacon or omit.
• Cheese Swap: Use mozzarella or omit.
• Sour Cream Swap: Use Greek yogurt or omit.
• Milk Swap: Use oat milk or omit.
• Onion Swap: Use shallots or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Oil Swap: Use coconut oil or omit.
• Herb Swap: Use parsley or omit chives.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 15-20 minutes.

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Until you can read, Crockpot Lentil and Vegetable Soup