Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 23, 2014


3 lb potatoes, peeled and cubed
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.

Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.

Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.

Yield: Approximately 10 servings.

Note: I got this recipe from TOH a few years ago. It is great for large meals.

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