Russet potatoes get nice and crispy in the oven. But if you don't like a crispy outer shell, then you certainly microwave or "bake" them in the crockpot. They work best bc they have a sturdy enough shell for the filling.
The filling can be as much or as simple as you want. Start with butter, sour cream, bacon, garlic, salt and pepper and cheese!
Top the potato filling with shredded cheese. If you shred your own, it'll melt even better!
You can prepare the potatoes ahead of time. Simply prep them. Place the filled shells on a large rimmed baking sheet. Cover with plastic wrap and refrigerate for up to 3 days.
Enjoy these hearty potatoes as a main dish or a side dish!