Crockpot Shotgun Potatoes

These Crockpot Shotgun Potatoes are loaded (yeah, I went there!). Cooking low and slow is the trick to this perfect side dish. Potatoes go with any meal but these will give the main dish some serious competition!

It is great to have such a hardy side dish to compliment supper and this one only has 199 calories per serving and has only 5 ingredients! Another great part about Crockpot Shotgun Potatoes is that you can add whatever you like in a baked potato either during the cooking process or as a topping.

Just A Few Tips

I generally use crockpot liners to help with cleanup (I hate scrubbing when food bakes on) but when it comes to potatoes, I use aluminum foil instead. You can use either and get great results but I like the steaming effect I get while the potatoes are cooking. It also gives it a more “baked-potato-y” flavor.

Sour cream is a good optional ingredient here. Added at the same time as the cheese and cream soup, it makes it super creamy.

You can choose to peel the potatoes before chopping or leave the skins on. I keep the skins on for nutritional value and texture.

In place of the Velveeta Cheese, you can use 1 cup of any kind of shredded cheese. I have had it both ways and it always turns out amazing.

Try adding ground beef to the mix. This will not only turn it into a main dish but it will shock-and-wow your family with a variety of flavors. This is optional, of course. Crocktober will be the month for one-pot wonders and in the case of ground beef, you will need to brown it separately before adding it to the mix. Want a really fun twist to this? Add taco seasoning to the meat before adding. Mexican Potato Bake, anyone? It’s oh my gravy good!