Loaded Slow Cooker Hasselback Potatoes

❤️ Introduction

These Loaded Slow Cooker Hasselback Potatoes are the ultimate effortless comfort food! Sliced hasselback-style so every single layer absorbs rich garlic butter, these tender potatoes cook to perfection in the slow cooker before being blanketed in melted cheddar cheese and crispy bacon bits. 🤤

🛒 Ingredients

• The Main Ingredients:
  • 6–8 medium-sized Yukon Gold or Russet potatoes, washed and dried
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
• The Loaded Toppings:
  • 1 ½ cups (150 g) sharp cheddar cheese, freshly shredded
  • ½ cup crispy bacon bits
  • 3 tablespoons fresh chives, finely chopped
  • Optional: Sour cream for serving on the side

👩‍🍳 Instructions

1. Prep the potatoes: Wash and dry the potatoes thoroughly. Place each potato between two chopsticks or wooden spoons (this stops your knife from cutting all the way through) and slice thin slits across the top about ⅛-inch apart.
2. Season with butter: In a small bowl, mix the melted butter, minced garlic, garlic powder, Italian seasoning, salt, and pepper. Brush the garlic butter generously all over the potatoes, making sure some gets down into the sliced crevices.
3. Add to slow cooker: Place the potatoes snugly into a 6-quart slow cooker.
4. Slow cook 🔥: Cover with the lid securely and cook on:
   • LOW for 5–6 hours
   • or
   • HIGH for 3–4 hours
   • (Note: Cook until the potatoes are completely fork-tender on the inside.)
5. Load with cheese and bacon: During the last 15 minutes of cooking, remove the lid and generously pack the shredded cheddar cheese and crispy bacon bits into the slits and over the top of each potato. Put the lid back on just until the cheese is completely melted and bubbly.
6. Garnish and serve: Carefully lift the loaded potatoes out of the slow cooker, sprinkle with fresh chopped chives, and serve hot with a dollop of sour cream!

⭐ Tips for the BEST Results

• 🥔 Use the chopstick trick: Resting potatoes between two wooden spoons or chopsticks while slicing ensures you get that classic fan-shaped hasselback look without accidentally cutting them in half.
• 🧀 Freshly grated cheese: Grating your own cheddar ensures it melts into a rich, gooey blanket over the potatoes rather than clumping.
• 🔥 Crispy bacon: Fry your bacon fresh until super crispy, or use store-bought real bacon pieces for maximum crunch.

🍽️ What to Serve With It

• 🥩 Grilled steaks, pork chops, or juicy roasted chicken
• 🥗 A fresh, crisp green salad with vinaigrette
• 🌽 Steamed corn on the cob or roasted asparagus

🧊 Storage & Freezing

• Refrigerator: Store leftover potatoes in an airtight container for 3–4 days. Reheat in the microwave or oven at 350°F (175°C) until warm.
• Freezer: Freezing whole cooked potatoes with heavy dairy toppings is not recommended, as the texture of the potatoes and melted cheese can become grainy upon thawing.

📋 Recipe Card

🥔 Loaded Slow Cooker Hasselback Potatoes

⏱️ Prep: 15 minutes 🔥 Cook: 5–6 hours LOW / 3–4 hours HIGH 🍽️ Servings: 6–8 ⭐ Difficulty: Easy

🤤 Final Result

Tender hasselback potatoes + garlic butter + melted cheddar + crispy bacon = the ultimate crockpot side dish or main event! 🥔🥓🔥