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Cheesy Loaded Baked Potato and Sausage Crockpot Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, cut into 1-inch cubes
  • 1 pound smoked sausage, sliced into rounds
  • 1 small yellow onion, diced
  • 2 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 4 slices cooked bacon, crumbled
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the cubed potatoes, sliced sausage, and diced onion in the slow cooker. Add the salt and black pepper, then stir to combine.
  • Sprinkle 1 1/2 cups of the shredded cheddar cheese over the potato mixture and stir again so the cheese is distributed.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender when pierced with a fork.
  • Stir in the sour cream until it is fully mixed and the casserole looks creamy.
  • Sprinkle the remaining 1/2 cup of cheddar cheese on top, then cover and cook for 10 more minutes until the cheese melts.
  • Turn off the slow cooker. Top with the crumbled bacon and sliced green onions before serving.

Notes

Stir the sour cream in after the potatoes are fully cooked so it stays smooth instead of separating. If you want a thicker texture, drain any liquid that collects at the bottom before adding the sour cream. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board