Slow Cooker Stuffed Potatoes


  • 6 Large potatoes, washed
  • 3 Tbsp butter
  • 1 Cup milk
  • Chopped chives
  • Chopped parsley
  • 1 Tsp salt
  • 1/8 Tsp pepper
  • 3 Tbsp Parmesan cheese
  • Shredded cheddar cheese



  1. Place damp, washed (skin on) potatoes in bottom of a slow cooker. Cover and cook on low for 6 to 8 hours.
  1. Remove and cut the tops off, lengthwise, from each potato (like a lid). Scoop out insides. Save shell.
  1. Combine remaining ingredients, add to the potato and beat until fluffy.
  1. Spoon mixture back into shells and top each with shredded cheddar cheese.
  1. Bake potatoes at 220.C degrees for 15 minutes or until cheese is melted and bubbly.



At step 3, I also add extra tasty cheese there.

For the chives and parsley, I use the tubes (around a teaspoon of each) which can be purchased from the veggie fridge section at Coles or Safeway. The flavours are much stronger, so I recommend you start with a little at a time, tasting the mashed potato mix and adjust to your liking.

I haven’t tried it as such, but if you don’t have a slow cooker, I can’t see why they wouldn’t work out in a oven. Just lower the temperature and wrap in foil to prevent burning.

Adjust the ingredients for less potatoes

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