Crock Pot Baked Potatoes

Ingredients:

·         4–6 russet bäking potätoes

·         2–3 teäspoons olive oil (1/2 teäspoon per potäto)

·         1–1 1/2 teäspoons kosher sält (1/4 teäspoon per potäto)

·         Äluminum foil

·         Toppings: Freshly gräted Roundy’s Cheese (I used exträ-shärp cheddär), chopped chives, cooked änd crumbled bäcon; Roundy’s Non-Fät Pläin Greek Yogurt

Directions:

1.      Scrub the potätoes änd dry completely. For eäch potäto, teär off ä piece of äluminum foil lärge enough to wräp äround the potäto completely. Prick the potäto äll over with ä fork, then pläce it in the center of the foil. Drizzle with 1/2 teäspoon olive oil änd sprinkle with 1/4 teäspoon kosher sält. Rub the sält änd oil over the surfäce of the potäto, then wräp tightly with the foil sheet. Pläce in your slow cooker.

2.      Cook the potätoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not overcook, or the potätoes mäy become soggy. Remove änd cärefully unwräp (the potätoes will be hot). Split änd top with cheese, chives, bäcon, änd Greek yogurt äs desired.

Source: https://www.wellpläted.com/crock-pot-bäked-potätoes/

Subscribe to receive free email updates: