My aunt made this stretch for her family of six and now it is my go-to when money is tight. Tastes way more indulgent than it costs.

This slow cooker 5-ingredient poor man's loaded potato casserole is the exact kind of recipe my aunt used to stretch for her family of six when money was tight. She’d toss everything into the slow cooker before heading to work, and by dinner time the whole house smelled like a baked potato bar. It tastes way more indulgent than it costs—creamy potatoes, melty cheese, salty bacon, and cool sour cream—but it’s built on budget staples like frozen potatoes and store-brand cheese. This is now my go-to when I need something filling, comforting, and low-effort that still feels like a treat at the end of a long day.

Serve this casserole straight from the slow cooker with a simple green side salad or steamed frozen vegetables to balance out the richness. Sliced cucumbers or carrot sticks with ranch are an easy, kid-friendly option. If you need to stretch it even further, spoon it over rice or serve with buttered toast or garlic bread. A jar of salsa or hot sauce on the table is great for anyone who likes a little kick, and unsweet iced tea or lemonade keeps the whole meal feeling cozy and down-to-earth.

Servings: 6

2 pounds frozen diced hash brown potatoes, thawed

Lightly grease a 4- to 6-quart slow cooker with cooking spray or a thin layer of oil to help prevent sticking and make cleanup easier.

Spread the thawed frozen diced hash brown potatoes evenly in the bottom of the slow cooker, breaking up any large clumps so they cook evenly.

Sprinkle the salt and black pepper evenly over the potatoes, tossing gently with clean hands or a spoon so the seasoning is distributed throughout.

In a medium bowl, stir together 1 1/2 cups of the shredded cheddar cheese and the sour cream until you have a thick, creamy mixture.

Dollop the sour cream and cheese mixture over the seasoned potatoes, then gently spread it out with the back of a spoon so it mostly covers the top. It doesn’t have to be perfect; it will melt and sink down as it cooks.

Sprinkle half of the crumbled bacon (2 slices worth) evenly over the top of the sour cream and cheese layer, saving the rest for garnish at the end.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender all the way through and the edges are bubbling. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover again and let it sit on LOW or the warm setting for about 10 minutes, just until the cheese on top is fully melted and glossy.

Right before serving, sprinkle the remaining crumbled bacon over the melted cheese. Add a few spoonfuls or dollops of extra sour cream on top to match that loaded baked potato look, or serve the extra sour cream on the side so everyone can add their own.

Serve the casserole straight from the slow cooker, making sure each scoop has plenty of potatoes, cheese, and bacon. Switch the slow cooker to WARM if you’re serving over a longer period so it stays hot without overcooking.

To keep this truly budget-friendly, buy store-brand frozen hash brown potatoes and cheddar cheese; they work just as well as name brands. You can also use leftover baked or boiled potatoes: simply cube about 2 pounds and proceed as written, knowing they may cook a bit faster. If you prefer, substitute thick-cut deli ham or smoked sausage for the bacon—use about 1/2 cup chopped, and stir some into the potatoes before cooking, then save a little for sprinkling on top. For a slightly lighter version, use light sour cream and reduce the cheese by 1/2 cup; it will still taste indulgent thanks to the slow cooking. If you have them on hand and don’t mind going beyond 5 ingredients, chopped green onions, a pinch of garlic powder, or a spoonful of ranch seasoning are great, inexpensive upgrades that make it taste even more like a loaded baked potato. Food safety tips: Always thaw frozen hash browns in the fridge, not on the counter, to keep them out of the temperature danger zone. Cook bacon completely until crisp and drain the excess grease so it doesn’t pool in the casserole. Keep the casserole at or above 140°F if it’s on the WARM setting for serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days.