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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
4 -6 large russet potatoes or 4 -6 large idaho potatoes |
1 small onion, diced |
2 ounces pepperoni slices, quartered |
1 (14 ounce) jar pizza sauce |
2 cups shredded mozzarella cheese |
Directions:
1. Use a 4-quart slow cooker.
2. Wash the potatoes well and cut into 1-inch chunks (don't need to peel).
3. Put the potatoes, onion, and pepperoni into the slow cooker.
4. Pour in the pizza sauce and add the cheese.
5. Stir with a wooden spoon to combine the ingredients.
6. Cover and cook on low for 6 hours, or on high for about 3 hours.
7. The potatoes should be bite-tender when served.
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