Crock Pot Baked Potatoes
Standard baked potatoes have this way of disappointing me. It’s not that they offend me, per se (particularly once topped with bacon and cheese), but they’ve never felt exciting enough to merit the full hour of high-temperature oven blazing it takes to bring them to fruition. Crock Pot Baked Potatoes, however, are an entirely different scenario.
An easy vegetable side dish I can put in my slow cooker, ignore for a few hours, then return to find perfectly cooked, all without having to turn on the oven? SOLD.
Ingredients:
Directions:
for full recipes please see : www.wellplated.com
An easy vegetable side dish I can put in my slow cooker, ignore for a few hours, then return to find perfectly cooked, all without having to turn on the oven? SOLD.
Ingredients:
- 4–6 russet baking potatoes
- 2–3 teaspoons olive oil (1/2 teaspoon per potato)
- 1–1 1/2 teaspoons kosher salt (1/4 teaspoon per potato)
- Aluminum foil
- Toppings: Freshly grated Roundy’s Cheese (I used extra-sharp cheddar), chopped chives, cooked and crumbled bacon; Roundy’s Non-Fat Plain Greek Yogurt
Directions:
- Scrub the potatoes and dry completely. For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place it in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.
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for full recipes please see : www.wellplated.com
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