When it comes to comfort food, it’s pretty hard to beat a potato recipe. And if you make them creamy and cheesy it’s just about game over for competition. These Kentucky Crockpot Potatoes check every box. This family favorite is creamy, hearty, and packed with flavor, making it a perfect side dish for family dinners or potlucks. It’s a set-it-and-forget-it kinda recipe that couldn’t be much easier. Let’s get into how they’re made…
INGREDIENTS
- 2 (26 oz) bag frozen O’Brien potatoes with onions and peppers
- 1 (10.5 oz) can Campbell’s cream of potato soup
- 8 oz sour cream
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
PREPARATION
- Add potatoes to slow cooker, then top with soup, sour cream, garlic powder, black pepper, and salt. Mix to combine.
- Cover slow cooker and set to high for 2-3 hours. Mix in half the cheese, then sprinkle the rest on the top. Cook for 30 additional minutes or until cheese is fully melted.
- Serve warm.