Baked Potato Bar

Posts: 11951
6/7/09 2:23 P

We try to make meals that we can eat off of for a few days. It's nice!

Posts: 1023
6/7/09 2:20 P

how easy is that?! i'm going to give this a try!

Posts: 11951
6/2/09 4:20 P

SLOW COOKER
5- to 6-quart

PREP TIME
10 minutes

COOK TIME
Low 6 to 8 hours

HOLD TIME
Low up to 2 hours

12 unpeeled russet potatoes (6 to 8 ounces each)
2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
1 teaspoon course black pepper
Assorted toppings (such as sour cream, ranch dip, chopped bell pepper, bacon bits, assorted shredded cheeses, crumbled blue cheese, chopped green onions, salsa), if desired

1. Pierce potatoes with fork. Place potatoes and oil in large plastic food storage bag; toss to coat with oil. Sprinkle with salt and pepper. Wrap potatoes individually in aluminum foil; place in 5- to 6-quart slow cooker.

2. Cover and cook on low heat setting for 6 to 8 hours or until potatoes are tender.

3. Serve potatoes with toppings. Potatoes will hold on low heat setting up to 2 hours.

Serving suggestion: Here's an easy after-work party for a Friday night! Cook the potatoes all day in the slow cooker. When you get home, set out some additional hearty toppings, like chopped ham, small cooked shrimp, or chili, and let everyone enjoy themselves!

1 Serving: Calories 155 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 310mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 3g
% Daily Value: Vitamin A 0%; Vitamin C 12%; Calcium 0%; Iron 8%
Diet Exchanges: 1 starch, 1 fruit
Carbohydrate Choices: 2