Here’s a clear and tasty way to make Slow Cooker Foil-Wrapped Potato Bombs—perfect as a hearty side or snack!
Ingredients (makes 4–6 potato bombs)
- 4 medium russet potatoes
- 4–6 slices of bacon (optional, for extra flavor)
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- 2 green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Aluminum foil (for wrapping)
Instructions
- Prep the potatoes
- Wash the potatoes thoroughly and pat dry.
- Pierce each potato several times with a fork to allow steam to escape.
- Make the filling
- In a medium bowl, mix shredded cheddar, chopped green onions, sour cream, garlic powder, salt, and pepper.
- If using bacon, cook until crispy, crumble, and mix into the filling.
- Hollow out the potatoes
- Slice a thin layer off the top of each potato.
- Carefully scoop out some of the potato flesh, leaving a sturdy shell (~¼ inch thick).
- Save the scooped potato for mixing into the filling if you like extra potato inside.
- Stuff the potatoes
- Fill each hollowed potato with the cheesy mixture.
- Top with a little extra cheese for a melty crown.
- Wrap for the slow cooker
- Wrap each stuffed potato tightly in aluminum foil.
- Cook
- Place the foil-wrapped potatoes in the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Serve
- Carefully unwrap the foil.
- Optional: garnish with extra green onions or a dollop of sour cream.
✅ Tips:
- For a vegetarian version, skip the bacon and add mushrooms or bell peppers.
- These can also be made ahead of time, wrapped in foil, and reheated in the slow cooker or oven.
If you want, I can also give a “loaded potato bomb” version with chili and jalapeños that’s a total flavor bomb. Do you want me to do that?
