Imagine waking up to the irresistible aroma of perfectly baked potatoes, infused with gooey cheese and crispy bacon, all thanks to your trusty slow cooker! These Slow Cooker Breakfast Baked Potatoes are not just a meal; they’re a delightful way to kickstart your day with minimal effort. With just 10 minutes of prep time, you can set it and forget it while you go about your morning routine. Whether you’re feeding a hungry family or hosting a brunch gathering, this recipe promises to impress and satisfy. Ready to discover the secret to an easy, delicious breakfast that will have everyone coming back for seconds? Let’s dive in!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Thoroughly wash the russet potatoes under cool running water, scrubbing gently to remove any dirt. Pat the potatoes completely dry with paper towels.
- Pierce each potato multiple times with a fork on all sides to allow steam to escape during cooking. This prevents potential potato explosions and ensures even cooking.
- Lightly rub each potato with olive oil and sprinkle with salt and pepper, ensuring the entire surface is evenly coated.
- Wrap each potato individually in aluminum foil, creating a tight seal to help retain moisture during slow cooking.
- Place the foil-wrapped potatoes into the slow cooker, arranging them in a single layer. Avoid stacking to ensure consistent heat distribution.
- Cover the slow cooker and set to low heat. Cook for 7-8 hours, or until potatoes are tender when pierced with a fork.
- Once cooking is complete, carefully remove potatoes from the slow cooker using tongs, unwrapping the foil cautiously to avoid steam burns.
- Make a lengthwise cut down the center of each potato, gently pressing the sides to create an opening.
- Top each potato with shredded cheese, allowing it to melt from the potato's residual heat.
- Sprinkle crumbled bacon over the melted cheese, then add a dollop of sour cream.
- Garnish with chopped green onions and additional salt and pepper to taste.
- Serve immediately while potatoes are hot and toppings are fresh.
Tips
- Choose the Right Potatoes: Opt for large russet potatoes for the best texture and flavor. Their starchy content makes them perfect for baking.
- Prep Ahead: You can wash and pierce the potatoes the night before. Just store them in the fridge wrapped in a clean towel to save time in the morning.
- Don’t Skip the Foil: Wrapping the potatoes in aluminum foil not only helps them cook evenly but also keeps them moist and tender.
- Layer Your Toppings: For a cheesy, savory delight, add the cheese immediately after cutting open the potatoes so it can melt perfectly from the heat.
- Customize Your Toppings: Feel free to get creative! Add ingredients like jalapeños, avocado, or even a sprinkle of hot sauce for an extra kick.
- Cook Time Flexibility: If you’re in a rush, you can cook on high for about 4 hours instead of low for 7-8 hours, but the texture may be slightly different.
- Serve with a Side: Pair these baked potatoes with fresh fruit or a light salad for a balanced breakfast.
- Leftovers? No Problem!: If you have any leftovers, these potatoes reheat beautifully in the microwave, making them a perfect option for quick lunches or snacks.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
