Kentucky Crockpot Potatoes
These Kentucky Crockpot Potatoes are a beloved regional staple for potlucks and holiday side dishes. By using O’Brien potatoes—which already include diced onions and peppers—you get a huge flavor boost with almost zero prep time. The combination of potato soup and sour cream creates a thick, velvety sauce that coats every cube perfectly.
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Kentucky Crockpot Potatoes
Ingredients
| INGREDIENTS | AMOUNT |
| Frozen O’Brien potatoes (with onions & peppers) | 2 bags (26 oz each) |
| Campbell’s cream of potato soup | 1 can (10 1/2 oz) |
| Sour cream | 8 oz |
| Shredded cheddar cheese | 1 1/2 cups |
| Garlic powder | 2 teaspoons |
| Black pepper | 2 teaspoons |
| Salt | 2 teaspoons |
How To Make Kentucky Crockpot Potatoes:
Step 1: Combine the Base: Empty both 26 oz bags of frozen O’Brien potatoes into the insert of your slow cooker. Add the cream of potato soup, 8 oz of sour cream, and the 2 teaspoons each of garlic powder, salt, and black pepper. Stir everything thoroughly until the potatoes are evenly coated in the cream mixture.
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Step 2: Slow Cook: Cover the slow cooker and set it to High. Let the potatoes cook for 2/3 hours.
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Note: Around the 2-hour mark, check a potato for tenderness. Because they are frozen, the time can vary slightly depending on your specific crockpot model.
Step 3: The Cheese Finish: Once the potatoes are tender, stir in 1/2 of the shredded cheddar cheese. Smooth out the top with a spoon and sprinkle the remaining cheese evenly over the surface. Cover again and cook for an additional 30 minutes, or until the cheese is bubbly and completely melted.
Step 4: Serve: Serve the potatoes warm straight from the crockpot. This dish stays warm remarkably well on the “Keep Warm” setting if you are serving it at a party.
