Slow Cooker Loaded Potatoes Bandwagon

Slow Cooker Loaded Potatoes Bandwagon: Once you jump on this bandwagon, there is no getting off. These slow cooker loaded potatoes are exactly what the photos show — baby potatoes tossed with chunky chorizo, sliced ham, and cubed cheese, layered into a foil-lined slow cooker, blanketed in a generous mountain of grated cheese, and cooked until everything is bubbling, golden, and gloriously melted together.

It is ridiculously simple to throw together, needs almost zero effort, and delivers the kind of cheesy, smoky, hearty result that has everyone asking for seconds before they have even finished their first plate. This one is a total crowd-pleaser and it is easy to see why everyone is jumping on the bandwagon.

Ingredients

• 2 lbs (900g) baby new potatoes, halved
• 5 oz (140g) chorizo, sliced into chunky rounds
• 5 oz (140g) cooked ham or luncheon meat, roughly chopped
• 4 oz (115g) cheese cubes — cheddar or edam work perfectly
• 1.5 cups (150g) grated cheddar or mozzarella for topping
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Large sheet of aluminium foil for lining

Slow Cooker Loaded Potatoes Bandwagon: Method

1. Line the slow cooker by pressing a large sheet of aluminium foil across the inside of the pot, bringing it up and over the sides. This makes lifting and serving everything out incredibly easy and keeps all those cheesy juices contained during cooking.
2. Season the potatoes by placing the halved baby potatoes into a large bowl. Drizzle over the olive oil, then sprinkle over the smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly until every potato half is evenly coated in the seasoned oil.
3. Layer everything in by tipping the seasoned potatoes into the foil-lined slow cooker. Scatter the chorizo slices, chopped ham, and cheese cubes evenly over and among the potatoes so every forkful gets a little bit of everything.
4. Add the cheese topping by covering the entire surface generously with the grated cheddar or mozzarella, just like the bottom-left photo shows — do not hold back here, the more cheese the better the result.
5. Cook low and slow by placing the lid on and cooking on HIGH for 3 to 4 hours or LOW for 5 to 6 hours until the potatoes are completely tender when pierced with a fork and the cheese on top has melted into a gorgeous, bubbling, golden blanket over everything.
6. Serve straight from the foil by lifting the foil carefully out of the slow cooker using the overhanging edges as handles. Spoon generous portions into bowls or onto plates and serve immediately while the cheese is still hot and stretchy.