Easy Crockpot Hasselback Potatoes Recipe

Getting home to easy crockpot hasselback potatoes is one of my favorite easy wins for dinner. This recipe makes it easy to get that crispy, fluffy potato texture everyone wants. You can get the presentation of a nice restaurant potato but don’t have to keep checking the oven for them.

This recipe is so good because the slow cooker gets them cooked to perfection while keeping the inside tender and soft. It allows the garlic butter to permeate each slice, giving them tons of flavor from the inside. Plus, this recipe doesn’t require the use of the oven so you have plenty of room for other things.

It’s a great option whether you’re looking for an easy weeknight side or a slow cooker side dish for a Sunday meal. They take just a few minutes to prep and will be the easiest thing to add to your dinner plans.

Why You Will Love This Recipe

I really like how easy this is to make. It takes away the stress of trying to coordinate when to get your sides ready. Since these cook in the slow cooker, they get incredibly soft and fluffy on the inside while still holding their shape. They’re not likely to burn on the bottom or dry out. This allows you to enjoy a nice dinner without the stress.

This is also a great option because there isn’t a lot of cleanup. Each potato is cooked in its own individual foil packet, so your slow cooker won’t need any scrubbing afterwards. You can even serve them in the foil packets if you want. It’s a fun way to serve them and you won’t have any serving dishes to clean after. It’s a great option for an impressive-looking dish that isn’t very difficult to make.

The Ingredients

Gather these simple, savory ingredients to build your slow cooker masterpiece:

Russet Potatoes

I like to use Russets for this recipe because they have a higher starch content so they’ll be nice and fluffy on the inside. Be sure to wash them well as the skins are left on. Try to choose potatoes of a similar size so they’ll cook evenly. If you’d prefer a slightly sweeter, creamier potato, you can try using Yukon Gold potatoes instead.

Butter

This will be melted and used to coat the slices so the seasonings can get in between them. Because you’re using unsalted butter, you can easily control how much salt goes into your final product. You don’t want it to be too salty, so you can control this by using unsalted butter. If you’re avoiding dairy, use a good quality olive oil or a dairy free butter alternative to create that ultra tender texture.

Sharp Cheddar Cheese

Sharp cheddar cheese is a classic topping for baked potatoes. By grating the cheese yourself from a block, it will melt into a super cheesy blanket and won’t feel powdery or grainy like store-bought shredded cheese would. Feel free to swap out your cheese for smoked gouda or pepper jack for a different spin on the flavors.

How to Make It

Now let’s dive into how to make this recipe in just a few easy steps!

Slice the Potatoes

Take your potato and place it between two wooden spoons or chopsticks on a cutting board. Cut through the potato, directly from the top to the bottom until your knife hits the wooden spoons or chopsticks. This will keep your potatoes sliced but still attached. Do this with all of your potatoes.

Mix the Garlic Butter

Whisk together your melted butter, minced garlic, salt, and pepper in a small bowl. Brush the garlic butter mixture onto your potatoes using a pastry brush. Open your potato slices and make sure the butter gets into all the crevices.

Wrap and Cook

Take your foil and wrap each potato individually. Place your wrapped potatoes in the bottom of your slow cooker. Cover with the lid and cook on low for 5-6 hours, or until the potatoes are tender.

Add the Toppings

After your potatoes have cooked, open up the foil in the slow cooker. Top each potato with some shredded cheddar cheese and cooked, crumbled bacon.

Melt and Serve

Cover with the lid of the slow cooker for about 10 minutes, or until the cheese is melted. Remove your foil packets, add some fresh chives or parsley, and serve immediately.

My Top Tips for Success

The wooden spoon trick is crucial for making evenly cut slices without actually slicing your potatoes in half. It keeps your knife from going all the way through, so you don’t end up with two separate halves of a potato. Plus, it helps you work faster because you don’t have to worry about cutting through the potato completely. Just make sure you use wooden spoons or chopsticks of roughly the same thickness.

When brushing on your garlic butter mixture, make sure you aren’t shy about coating your potatoes. Take the time to separate the potato slices so you can see the inside and coat the edges. The butter will drip down into the cuts of the potatoes, which is where the magic happens. The more butter and seasoning that gets into the slices, the better your potatoes will taste.

If you want your potatoes to have a bit of a crispy edge, put them under your broiler for about 3 minutes after cooking. Next, simply take your potatoes off their foil and place them on a baking sheet. Top them with the cheese and bacon and put them under the broiler until they have a nice, crispy golden top.

Easy Crockpot Hasselback Potatoes Recipe

Jennifer

These tender, buttery crockpot hasselback potatoes are the ultimate hands-off side dish. Loaded with cheese and bacon, they are incredibly easy!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Course Main

Servings 4

Calories 392 kcal

Equipment

• 6-quart slow cooker
• Wooden spoons or chopsticks
• Pastry brush
• Aluminum foil

Ingredients

  

1x2x3x

• 4 medium-sized russet potatoes scrubbed and dried
• ¼ cup butter melted
• 2 cloves garlic minced
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sharp cheddar cheese freshly shredded
• ¼ cup cooked bacon crumbled
• 1 tbsp fresh chives chopped (for garnish)

Instructions

 

• Place one potato on a cutting board between two wooden spoons. Cut the potato crosswise, stopping when your knife reaches the wooden spoons to keep the bottom part of the potato intact. Continue this process with all 4 potatoes.
• Mix the melted butter, garlic, salt, and black pepper in a small bowl.
• Use the pastry brush to brush the butter mixture all over the potatoes. Gently fan the slices so the butter seeps into the slits.
• Wrap each potato in a separate square of foil and place in the bottom of your slow cooker.
• Cover and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the potatoes are tender enough to be pierced with a fork.
• Unwrap the top of the foil packets and sprinkle the cheese and bacon over the potatoes.
• Re-cover and cook for another 10 minutes, or until the cheese has melted.
• Gently remove the potatoes from the slow cooker. Garnish with chives, if desired, and serve while still hot.

Nutrition

Calories: 392kcalCarbohydrates: 40gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 54mgSodium: 874mgPotassium: 943mgFiber: 3gSugar: 1gVitamin A: 538IUVitamin C: 13mgCalcium: 137mgIron: 2mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• To store, place the leftovers in a sealable container and refrigerate for up to 4 days.
• To freeze, wrap the cooked and cooled potatoes (without the toppings) in foil and freeze for up to 3 months. Make sure to thaw completely in the fridge before reheating.
• Reheat in the microwave for a few minutes or warm them in a 350°F oven until heated through.

What to Serve it With

• Serve these stuffed potatoes with a grilled steak and green house salad.
• Serve alongside barbecue pulled pork or chicken breasts.
• For lunch, top them with some chili and more sour cream.
• Serve with a holiday roast and green beans on Sunday night.

Frequently Asked Questions

Do I have to wrap them in foil?

It’s highly recommended to wrap them in foil so the steam cooks the potatoes and they don’t dry out in the slow cooker.

Can I prep these ahead of time?

Yes, you can, but keep them in a bowl of cold water in the fridge to prevent them from turning brown. You must pat them dry with a paper towel before putting the butter on.