Crockpot Bacon Cheese Potatoes: A Cheesy, Comforting Side Dish

Why You’ll Love This Recipe

Slow-cooked, cheesy, and loaded with crispy bacon—Crockpot Bacon Cheese Potatoes are a side dish that tastes like a main event. Whether you’re prepping for a cookout, potluck, or just want something satisfying to go with dinner, this recipe is a no-fail favorite.

All you need are a few pantry staples, your trusty slow cooker, and a little patience. The result? Creamy, cheesy potatoes with bits of salty bacon in every bite. Comfort food doesn’t get easier—or better—than this.

What Makes This a Crockpot MVP?

• Hands-off cooking—set it and forget it
• Layered flavor—cheese, bacon, and potatoes cook together
• Feeds a crowd—perfect for family dinners or gatherings
• Customizable—add peppers, onions, or different cheeses
• Delicious as leftovers—if you’re lucky enough to have any

No pre-boiling. No oven. Just creamy, melty, slow-cooked perfection.

Ingredients With Measurements

Serves 6–8

• 6 medium russet or Yukon gold potatoes, peeled and diced
• 1 small onion, finely chopped (optional)
• 2 cups shredded cheddar cheese (or cheese blend)
• 1 pound bacon, cooked and crumbled
• ½ cup sour cream
• ½ cup mayonnaise (or softened cream cheese)
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped green onions or parsley (for garnish)
• Cooking spray or butter (to grease the crockpot)

How to Make It: Step-by-Step

Step 1: Prep Your Ingredients

Cook and crumble the bacon. Peel and dice the potatoes into small, even chunks. Shred the cheese if not using pre-shredded.

Grease the inside of your slow cooker with butter or nonstick spray to prevent sticking.

Step 2: Layer in the Crockpot

Add half the diced potatoes to the bottom of the crockpot. Sprinkle with a pinch of salt, pepper, garlic powder, and half the chopped onion (if using).

Top with ⅓ of the cheese and ⅓ of the bacon. Repeat with remaining potatoes, seasoning, cheese, and bacon.

In a small bowl, mix sour cream and mayo. Spoon dollops across the top of the layers, then spread gently with a spoon or spatula.

Step 3: Slow Cook

Cover and cook on low for 5–6 hours or on high for 3–4 hours, until potatoes are fork-tender and the cheese is melted and bubbly.

About 15–30 minutes before serving, sprinkle the last bit of cheese and bacon on top, then re-cover to let it melt.

Step 4: Garnish and Serve

Garnish with chopped green onions or parsley just before serving. Serve warm directly from the crockpot or transfer to a serving dish.

Serving Suggestions

These cheesy bacon potatoes are a perfect match for:

• BBQ ribs, pulled pork, or grilled chicken
• Burgers or sliders at a party
• Fried eggs and toast for brunch
• A cozy weeknight meatloaf or steak dinner
• As a hearty dish at potlucks or holiday gatherings

Make it a meal by serving with a simple green salad or coleslaw.

Tips for Crockpot Potato Success

• Use waxy potatoes (like Yukon Gold) for creamier texture
• Dice potatoes evenly so they cook at the same rate
• Add sour cream and mayo for creaminess and flavor
• Don’t lift the lid too often—heat escapes and slows cooking
• Use a liner or grease well to prevent sticking or burning

Delicious Variations to Try

Want to give it a twist? Try these:

• Spicy kick: Add diced jalapeños or a dash of hot sauce
• Tex-Mex style: Use pepper jack cheese and taco seasoning
• Loaded baked potato: Top with more sour cream and green onions before serving
• Vegetarian: Skip bacon and add mushrooms or roasted red peppers
• Breakfast style: Add scrambled eggs and sausage for a brunch version

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FAQs

1. Can I make this recipe with frozen hash browns?

Yes, you can! Substitute the fresh diced potatoes with about 6 cups of thawed frozen hash browns. Adjust cooking time to 3–4 hours on low. No need to pre-cook—just layer and go.

2. Can I prep this the night before?

Absolutely. Layer everything in the crockpot insert, cover, and refrigerate overnight. The next morning, place the insert into the base and cook as directed. It’s a great make-ahead side dish for brunches or events.

3. What’s the best cheese to use?

Sharp cheddar adds the most flavor, but you can also mix it with Monterey Jack, Colby, or mozzarella for extra gooeyness. Avoid pre-shredded cheese if possible—it doesn’t melt as smoothly.

4. Can I make it without bacon?

Sure. Omit the bacon or replace it with a vegetarian version like tempeh bacon or sautéed mushrooms. You’ll still get a creamy, cheesy, and savory result.

5. Do I need to peel the potatoes?

Not necessarily. Yukon Gold potatoes have thin skins and don’t need peeling. Russet skins are thicker and can be a bit chewy when slow cooked, so it’s best to peel those.

6. Can I double the recipe?

Yes, but make sure your slow cooker is large enough (at least 6–7 quarts). You may need to increase the cook time by 1–2 hours and stir gently halfway through to avoid uneven cooking.

7. How do I reheat leftovers?

Reheat in the microwave or in the oven at 350°F until warmed through. Add a splash of milk or extra cheese if it looks dry. Leftovers store well in the fridge for up to 4 days.

8. Is this dish freezer-friendly?

It can be, but the texture of potatoes may change after freezing—they can become grainy. If you do freeze it, wrap tightly and reheat with extra cheese or a touch of cream to restore moisture.

9. Can I add cream cheese instead of mayo?

Definitely. Use softened cream cheese for an ultra-rich, tangy base. You can also use Greek yogurt for a lighter option with the same creamy effect.

10. How do I keep it from getting watery?

Make sure to pat your potatoes dry before layering. Don’t use too much liquid in the recipe. Cooking uncovered for the last 20–30 minutes can help reduce moisture if needed.