1. Brown the Beef (Optional but Recommended)
In a skillet, cook ground beef with onion and garlic until no pink remains. Drain fat.
Stir in Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt & pepper.
2. Layer in the Crockpot
Place diced potatoes in the bottom of the slow cooker.
Spread the beef mixture evenly over the potatoes.
In a bowl, mix cream of mushroom soup + beef broth, then pour over beef.
3. Slow Cook to Perfection
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
4. Add Toppings & Melt Cheese
Sprinkle shredded cheddar cheese over the top.
Cover for 5-10 minutes to let cheese melt.
Optional Crispy Finish: Transfer to a baking dish and broil for 2-3 minutes for a golden crust.
5. Load It Up & Serve!
Top with bacon, sour cream, and green onions.
Serve hot with a side of garlic bread or a crisp salad.
Pro Tips for the Best Bake
🔹 For Extra Flavor – Add a packet of dry ranch seasoning or taco seasoning to the beef.
🔹 Make It Creamier – Stir in 4 oz of cream cheese before adding toppings.
🔹 Vegetable Boost – Add diced bell peppers or mushrooms with the potatoes.
🔹 Freezer-Friendly – Assemble (without toppings), freeze, then cook from frozen (+1 hour).
Why This Dish is a Winner
This Loaded Beef and Potato Bake is the ultimate comfort food mashup—think shepherd’s pie meets loaded baked potato, all made effortlessly in your slow cooker. The beef stays juicy, the potatoes tender, and the cheese… oh, the cheese! It’s the kind of meal that disappears fast and gets requested again and again.
Warning: Leftovers are unlikely!