4 large Russet potatoes, washed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 slices bacon, cooked and crumbled
1 cup grated cheddar cheese
4 tablespoons soup butter
1/2 cup sour cream
4 green onions, chopped
Directions
1. Prick each potato several times with a fork to allow steam to escape during cooking.
2. Rub each potato with olive oil and season with salt and pepper.
3. Wrap each potato in foil and place them in the slow cooker.
4. Cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the potatoes are tender.
5. Once cooked, carefully unwrap each potato. Open them and fluff the insides with a fork.
6. Top each potato with butter, cheese, bacon, sour cream and green onions before serving.
Variations and tips
For a different twist, try using different types of cheese like mozzarella or gouda, or add additional toppings like diced tomatoes, jalapenos, or ranch dressing. To make it a little healthier, you can substitute Greek yogurt for the sour cream and use turkey bacon instead of regular bacon.
