Twice Baked Potatoes In A Slow Cooker |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 2 |
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This is a great way to make a tried and true favorite side dish without the use of your oven. Ingredients:
2 large potatoes, washed |
tin foil |
1 cup sour cream |
1/2 cup milk |
4 tablespoons butter |
1 1/2 cup shredded cheddar cheese, divided |
dash of garlic powder |
dash of paprika |
salt and pepper to taste |
(optional) |
crumbled bacon |
chopped green onions |
Directions:
1. Find two good sized potatoes and wash them thoroughly. Wrap the potatoes in tin foil and place them in the slow cooker on low for 5-6 hours.
2. Once the potatoes are done, carefully slice them in half and scoop out the insides, leaving the skin intact with a bit of potato still attached.
3. Place potato innards into a bowl with 1 cup of cheese, the seasoning, milk, butter and sour cream. Mix well.
4. Place mixture back inside of potato skin. Garnish with cheese. Add bacon and chopped green onions if desired.
5. Place filled potato skins back in the slow cooker on top of tin foil for another hour, or until cheese is melted and the potato is heated through.
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