This 5-ingredient slow cooker loaded baked potato casserole is exactly what I brought to our neighborhood Flag Day potluck—the one that got me cornered in the parking lot by three ladies demanding the recipe. It tastes like a fully loaded baked potato bar in one cozy dish, but it’s made with cubed Idaho potatoes and a handful of grocery store staples you probably already buy. Everything happens in the slow cooker while you’re at work or wrangling kids, and then you just stir, top with cheese and bacon, and walk into the party with something bubbling, melty, and irresistible.
Serve this casserole straight from the slow cooker or transfer it to a rustic bowl for that potluck feel—cheese still stretchy, bacon on top. It’s great alongside grilled burgers, hot dogs, or barbecue chicken, plus a simple green salad or coleslaw to balance the richness. At home, I like it with steamed broccoli or green beans and a rotisserie chicken for an easy weeknight dinner. For the potluck crowd, set out extra sour cream, sliced green onions, and hot sauce so everyone can customize their scoop.
5-Ingredient Slow Cooker Flag Day Loaded Baked Potato CasseroleServings: 8-10
Ingredients
3 pounds frozen cubed Idaho potatoes (hash brown-style, unseasoned)
2 cups shredded sharp cheddar cheese, divided
1 (10.5-ounce) can condensed cream of chicken soup
1 1/2 cups sour cream, plus more for serving if desired
8 slices bacon, cooked crisp and crumbled, divided
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste
2 tablespoons sliced green onions for garnish (optional, but recommended)
Directions
Spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth. If using, add the kosher salt and black pepper and mix well.
Add the frozen cubed Idaho potatoes to the bowl and gently fold until all the potatoes are evenly coated in the creamy mixture.
Stir in 1 1/2 cups of the shredded cheddar cheese and about half of the crumbled bacon, reserving the rest of the cheese and bacon for topping.
Transfer the potato mixture into the prepared slow cooker and spread it into an even layer, but do not pack it down too tightly so the heat can circulate.
Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the potatoes are tender when pierced with a fork and the edges are bubbly. Do not leave on WARM for more than 2 hours after cooking for food safety.
Once the potatoes are tender, gently stir the casserole from the bottom to redistribute the creamy sauce and make sure nothing is sticking.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole, followed by the remaining crumbled bacon.
Cover and cook on HIGH for an additional 10–15 minutes, just until the cheese on top is melted and stretchy.
Turn the slow cooker to WARM. If desired, transfer the casserole to a rustic serving bowl for a potluck presentation, making sure to scoop so the melted cheese pulls in strands and the bacon stays visible on top.
Garnish with sliced green onions, if using, and serve warm with extra sour cream on the side. Keep the slow cooker on WARM during the potluck, and stir occasionally to maintain even temperature.
Variations & Tips
To keep this true to the five-ingredient spirit for busy weeknights and potlucks, think of the salt, pepper, and green onions as bonus flavor boosters, not must-haves. For a vegetarian version, use cream of mushroom or cream of celery soup and skip the bacon, or replace it with a plant-based bacon crumble added at the end so it stays crisp. You can also swap half of the sour cream for plain Greek yogurt for a little extra protein and tang, just avoid fat-free versions because they can curdle in the slow cooker. If you like a smokier flavor, use smoked cheddar or add a small pinch of smoked paprika to the sauce. For a slightly lighter feel, use reduced-fat sour cream and a 2% cheese, but skip fat-free cheese—it doesn’t melt as nicely and you won’t get that cheese pull. If you don’t have frozen cubed Idaho potatoes, you can peel and cube fresh Idaho potatoes into 1/2-inch pieces; just be sure to rinse and pat them dry, then increase the cook time slightly and stir once or twice so they cook evenly. Food safety tips: Always cook the casserole on LOW or HIGH as directed before switching to WARM—WARM is not hot enough to bring cold ingredients up to a safe temperature from the start. Keep cooked bacon refrigerated until you’re ready to add it, and don’t leave the finished dish at room temperature for more than 2 hours (1 hour if it’s very hot outside at a backyard gathering). If you’re transporting the casserole to a Flag Day potluck, keep the lid on, wrap the slow cooker in a towel for insulation, and plug it in as soon as you arrive so it stays hot and safe for serving.
