Description
Creamy, cheesy Kentucky crockpot potatoes made with O’Brien potatoes, sour cream, cheddar cheese, and savory seasonings. This easy slow cooker recipe is a comforting, crowd-pleasing side dish perfect for potlucks, holidays, or family dinners.
Ingredients
2 (26 oz) bags frozen O’Brien potatoes with onions and peppers
1 (10.5 oz) can Campbell’s cream of potato soup
8 oz sour cream
2 tsp garlic powder
2 tsp black pepper
2 tsp salt
1 1/2 cups shredded cheddar cheese, divided
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Add frozen O’Brien potatoes, cream of potato soup, sour cream, garlic powder, black pepper, and salt to the crockpot. Stir until evenly coated.
- Cover and cook on high for 2–3 hours, or until potatoes are tender and hot throughout.
- Stir in half of the shredded cheddar cheese until melted and creamy.
- Sprinkle the remaining cheese over the top, cover, and cook for another 30 minutes until the cheese is melted and bubbly.
- Serve warm straight from the crockpot and enjoy!
Notes
Add chopped green onions or diced jalapeños for extra flavor.
Mix in mozzarella or pepper jack for a cheesy twist.
Use reduced-fat sour cream and low-sodium soup for a lighter version.
Cook on low for 4–5 hours if preparing ahead.
Stir in a splash of milk or cream when reheating if the mixture thickens.
Does not freeze well due to the dairy—best enjoyed fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
