Slow Cooker Cheesy Tuna Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 4 |
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From my sister's cookbook. Not sure I'll ever make this, but it's so crazy I just had to keep the recipe! Seems like an awful lot of trouble to go to. Maybe if you bake the potatoes the regular way first, instead. Read more . But then you could finish them under the broiler or in the oven, too. Ingredients:
4 medium idaho or russet potatoes, scrubbed and left dripping wet |
3/4 cup finely shredded cheddar, divided |
1/4 cup milk |
1 can (6oz) tuna, drained |
1/2 cup sour cream (low fat is fine) |
1 green onion (white & some green) thinly sliced |
Directions:
1. Prick each potato with a fork or the tip of a knife and pile into the slow cooker. Do not add water.
2. Cover and cook until fork-tender, on HIGH for 3 to 5 hours, or LOW 6 to 8 hours.
3. Remove from the cooker with tongs and cut in half lengthwise.
4. Scoop out the center of each half, leaving enough potato to keep the shell intact.
5. Put the potato flesh into a bowl & add a half cup of the cheese, the milk, tuna, sour cream, and green onion.
6. Mash the filling with a fork and spoon it back into the shells, mounding it high.
7. Return to the slow cooker, setting them down in a single layer, if possible so they touch eachother.
8. Sprinkle with the remaining 1/4 cup cheese.
9. Cover and cook on HIGH for 45 minutes to 1 hour.
10. Remove carefully from the cooker and serve immediately.
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