Slow Cooker Loaded Potato Bake

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 cup sour cream, preferably full-fat
• 1 cup shredded cheddar cheese, freshly grated
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup cooked and crumbled bacon
• 1/2 cup sliced green onions
• 1/2 cup additional shredded cheese (optional, for topping)

Instructions

1. Peel and dice the russet potatoes into evenly sized cubes, about 1 inch in size.
2. In a large bowl, combine the sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.
3. In the slow cooker, layer the diced potatoes evenly. Pour the creamy mixture over the potatoes, ensuring all pieces are well coated.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
5. About 30 minutes before serving, sprinkle the additional shredded cheese on top and cover.
6. Once the cheese is melted and bubbly, gently stir the casserole. Top with crumbled bacon and sliced green onions just before serving.