Slow Cooker Loaded Potatoes with Bacon and Cheddar
Creamy, smoky slow cooker potatoes studded with crispy bacon, melted cheddar, and aromatic garlic. This comfort-food side dish combines tender baby potatoes with a buttery coating of smoked paprika, oregano, and chili powder for warm, savory depth. Serve alongside grilled meats or as a hearty vegetarian main with eggs. The slow cooker method ensures even cooking and allows flavors to meld while keeping everything hands-off for most of the time.
Ingredients
- 3 lbs little potatoes, whole
- ½ cup butter, melted
- 2 cups cheddar cheese, divided
- 3 cloves garlic, minced
- 10 slices bacon, thick cut, cooked
- 1 bunch green onions, sliced
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- sour cream, for garnish(optional)
- green onions, chopped, for garnish(optional)
Instructions
- 1
Combine potatoes, one cup cheddar, garlic, bacon, green onions, smoked paprika, oregano, chili powder, salt, and pepper in slow cooker
- 2
Pour melted butter over and stir well to coat potatoes evenly
- 3
Cook on high for one hour, stirring every 20 to 30 minutes
- 4
Reduce heat to low and cook another hour or until potatoes are tender
- 5
Stir in remaining cheese until melted
- 6
Serve topped with sour cream and chopped green onions
Tips
Stir every 20-30 minutes during the high heat phase to prevent uneven cooking and ensure potatoes brown slightly on the edges.
Cook bacon ahead of time and crumble it fresh, or use thick-cut strips for easier handling and better texture distribution.
Reserve some bacon grease to drizzle over potatoes before serving for extra savory depth.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on low in slow cooker or in a 300F oven for 20-30 minutes, stirring occasionally, until warmed through.
Prep ingredients (chop garlic, onions, cook bacon) up to 1 day ahead. Store potatoes raw in cold water and drain before adding to slow cooker. Add all ingredients to slow cooker insert the night before and refrigerate; increase cooking time by 30 minutes on high.
Transfer to a warm serving bowl or keep in slow cooker on warm setting. Offer sour cream and additional green onions on the side so guests can customize their portions.
Common Mistakes
Don't skip stirring on high heat to avoid burnt edges and uneven cooking
Don't add all cheese at once to prevent it from clumping; add half at the start and half at the end
Don't use pre-shredded cheese with anti-caking agents; use block cheese shredded fresh for smoother melting
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this in a regular oven instead of a slow cooker?
Yes. Preheat to 350F, transfer all ingredients to a covered baking dish, and bake for 45-60 minutes until potatoes are tender, stirring halfway through. Add remaining cheese in the last 5 minutes.
What if I don't have smoked paprika?
Substitute regular paprika one-to-one. The dish will lose some smokiness but remain flavorful. For deeper flavor, add 1/4 tsp liquid smoke or increase chili powder to 1.5 tsp.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 4 days. Freezing is not recommended as the butter-based sauce separates and potatoes become watery upon thawing. Reheat leftovers gently on low heat.