Description
Creamy, cheesy Kentucky Crockpot Potatoes made with frozen O’Brien potatoes, potato soup, and sour cream. A comforting, no-fuss slow cooker side dish.
Ingredients
2 bags frozen O’Brien potatoes (with onions and peppers)
1 can potato soup
1 cup sour cream
Garlic powder (to taste)
Salt (to taste)
Black pepper (to taste)
2 cups shredded cheddar cheese (divided)
Instructions
1. Add both bags of frozen O’Brien potatoes to the crockpot.
2. Mix in the potato soup and sour cream.
3. Season with garlic powder, salt, and black pepper to taste.
4. Stir in half of the shredded cheddar cheese.
5. Sprinkle the remaining cheddar cheese on top.
6. Cover and cook in the slow cooker for a few hours until potatoes are tender and the cheese is melted and bubbly.
Notes
No need to thaw the potatoes beforehand.
Use sharp cheddar for stronger flavor.
For a golden top, uncover the slow cooker for the last 15–20 minutes.
Pairs perfectly with meats like roast chicken, steak, or pulled pork.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg