Crock Pot Potato Boats
Get ready to elevate your comfort food game with these rich and indulgent Crock Pot Potato Boats! Perfectly slow-cooked russet potatoes serve as the ultimate vessel for a creamy, buttery mashed filling, loaded with sharp cheddar cheese, crispy bacon crumbles, and tangy sour cream. These pillowy potato halves are finished with melted cheese and a sprinkle of fresh green onions, making them the ideal side dish or even a main event for cozy dinners. The set-it-and-forget-it crock pot method ensures tender potatoes and minimal hands-on time, while the reusable “boat” presentation adds a fun and hearty touch that’s sure to impress. Whether you're entertaining or enjoying a weeknight treat, these potato boats are comfort food at its finest!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1.5 cups cheddar cheese, shredded
- 6 slices cooked bacon, crumbled
- 3 pieces green onions, chopped
- 1 cup sour cream
- 4 tablespoons butter
Directions
Step 1
Wash and scrub the potatoes thoroughly. Pat them dry with a clean kitchen towel.
Step 2
Pierce each potato several times with a fork and rub them with olive oil. Sprinkle the potatoes evenly with salt and pepper.
Step 3
Wrap each potato in aluminum foil, completely sealing them.
Step 4
Place the foil-wrapped potatoes in the crock pot in an even layer. Cover with the lid and cook on high for 4 hours or on low for 6-7 hours, until the potatoes are tender when pierced with a knife or skewer.
Step 5
Once the potatoes are cooked, carefully remove them from the crock pot and let them cool slightly until they are safe to handle.
Step 6
Unwrap the potatoes and cut each one in half lengthwise. Scoop out the insides of each half using a spoon, leaving about 1/4 inch of potato flesh attached to the skin to form a stable 'boat.'
Step 7
Place the scooped-out potato flesh in a mixing bowl. Add the butter, sour cream, and half of the shredded cheddar cheese. Mash together with a fork or potato masher until creamy and smooth. Adjust seasoning with additional salt and pepper, if needed.
Step 8
Fill each potato boat with the mashed potato mixture, mounding slightly. Top each boat with the remaining shredded cheese and crumbled bacon.
Step 9
Place the filled potato boats back into the crock pot, stacking them gently if necessary. Cover and heat on low for 15-20 minutes, until the cheese is melted and the boats are warmed through.
Step 10
Carefully remove the potato boats from the crock pot. Garnish with chopped green onions and serve immediately.
Nutrition Facts
| Serving size | (1429.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2729.8 |
| Total Fat 194.9g | 0% |
| Saturated Fat 103.3g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 480.6mg | 0% |
| Sodium 4919.1mg | 0% |
| Total Carbohydrate 175.0g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 21.8g | |
| Protein 86.8g | 0% |
| Vitamin D 45.0IU | 0% |
| Calcium 1635.7mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 4298.6mg | 0% |
Source of Calories