- Frozen O’Brien potatoes (with onions & peppers) – 2 bags (26 oz each)
- Cream of potato soup – 1 can (10 ½ oz)
- Sour cream – 8 oz
- Shredded cheddar cheese – 1 ½ cups
- Garlic powder – 2 tsp
- Black pepper – 2 tsp
- Salt – 2 tsp
Instructions
Step 1: Mix the Base
Place both bags of frozen O’Brien potatoes into your slow cooker. Add the cream of potato soup, sour cream, garlic powder, salt, and black pepper. Stir well to coat the potatoes evenly with the creamy mixture.
Step 2: Slow Cook
Cover and cook on High for 2–3 hours. Check a potato around the 2-hour mark to ensure tenderness, as cooking times may vary slightly depending on your slow cooker.
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