Slow Cooker Baked Stuffed Potatoes

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    11 g
  • Saturated Fat

    6 g
  • Polyunsaturated Fat

    0.1 g
  • Cholesterol

    33 mg
  • Sodium

    722 mg
  • Potassium

    939 mg
  • Carbohydrate

    52 g
  • Fiber

    3 g
  • Sugars

    10 g
  • Protein

    19 g
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Slow cooker baked stuffed potatoes. Russet potatoes stuffed with vegetables, bacon, and cheese cooked in a slow cooker. Easy and tasty. I used Homemade Barbecue Sauce to make this recipe.

Slow Cooker Baked Stuffed Potatoes


  • 8 bacon slices, cooked
  • 8 medium Russet potatoes, cut into third
  • 1/2 cup (125 ml) barbecue sauce
  • 1/4 cup (60 ml) unsalted butter
  • 1 medium yellow onion, peeled and finely diced
  • 2 celery ribs, thinly sliced
  • 1 medium carrot, peeled and shredded
  • 3 green onions, thinly sliced
  • 1 cup shredded Cheddar cheese


Step 1

Prepare 8 sheets of aluminum foil to wrap potatoes. Spray each of them with nonstick cooking spray.

Step 2

Place 1 tablespoon (15 ml) BBQ sauce on each sheet of foil. Top with potato, cut-sides facing up. Dot each potato with the butter, then top with celery and diced onion. Arrange shredded carrot around, then top with cooked bacon and green onions.

Step 3

Wrap each potatoes with the foil. Place wrapped potatoes in a 6-quart (6 L) slow cooker.

Step 4

Cover the pot and cook on low-heat setting for 8 hours or until potatoes are tender.

Step 5

Open the pot. Carefully remove baked potatoes form the cooker and transfer to a serving plate. Open the foil and add shredded cheese. Wrap potatoes again and transfer to the cooker.

Step 6

Cover the slow cooker and cook for a further 20 minutes.

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