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Slow Cooker Loaded Potatoes
An easy side dish recipe that allows for room on the stove as well as a variety of toppings
Ingredients
- 3-4 sprigs of rosemary, parsley and thyme, each tie together with cooking string
- 8 Idaho russet potatoes medium to large size
- 3/4 cup chicken broth
- 8 tbsp butter
- 1/4 cup plain Greek yogurt or sour cream
- 8 oz Vermont sharp white cheddar
- 3 garlic cloves smashed
- 1 cup milk
- 1/2 oz chives finely chopped
- salt and pepper to taste
- 6 slices of bacon cooked and crumbled
Instructions
- Spray a slow cooker with olive oil cooking spray.
- Wash, peel and chop potatoes into cubes and place into the slow cooker.
- Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes.
- Cook 3 ½ hours on high, switching to warm setting when cook time is done. Discard herb bundle.
- Heat milk, cheese and butter in a pot over medium-low heat until smooth and melted, stirring often.
- Remove from heat and stir in the yogurt or sour cream (your preference) and season with salt and pepper.
- Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture). If needed, add a little more milk until desired consistency is achieved.
- Add chopped bacon and chives on top of your loaded potatoes before serving. Serve hot. Drizzle with a little extra butter, if desired.
