How to make a baked potato 'casserole' in a slow cooker

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I love roasted potatoes piled with mounds of toppings, but it seems that no matter how high I pile them on, I always seem to run out before I reach the end of the potato. This casserole is the perfect solution. Chopping the potatoes into bite-sized pieces and interspersing with layers of fixings, means every bite is as flavorful as the first. This casserole makes a great side for pork chops or roasted chicken, but I usually just eat it alone topped with a dollop of sour cream.
Bacon, broccoli, cheese and chives add classic baked potato flavor to this dish, but I’ve replaced butter with coconut oil, which won’t burn or separate during the long cooking time. It has a very mild flavor, slightly sweet aroma and creamy mouthfeel that are perfect for this dish.
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Slow Cooker Baked Potato Casserole
4-6
20 minutes
8 hours
8 hours, 20 minutes
¼ lb. (115 g) sliced bacon
6 medium russet potatoes, large dice
1 head broccoli, cut into florets
2 cloves garlic, minced
1 teaspoon (7 g) sea salt
½ teaspoon (1 g) black pepper
2 tablespoons (60 ml) coconut oil, melted
2 cups (200 g) cheddar cheese
1 bunch chives, thinly sliced
1 cup (240 ml) sour cream
Heat oven to 400 °F. Spread bacon in a single layer on a foil-lined baking sheet. Cook for 15 minutes. Remove from oven, cool and crumble.
In a large bowl, combine potatoes, broccoli, garlic, salt and pepper. Melt coconut oil in microwave for 45 seconds, until completely liquid. Pour over potato mixture and toss to combine.
Line 5-quart slow cooker with foil. Pour half potato mix into bottom of crockpot. top with 1 cup cheddar cheese. Pour in remaining potatoes and top with remaining cheese. Cook, covered, on low for 8 hours. Serve topped with sour cream and chives.
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Pro Tip: If you want an even more “loaded” casserole, try adding ½ lb. chopped fresh mushrooms, ½ a diced onion, or a ½ lb. diced, fully-cooked ham.
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