Here's an easy idea for an after-work party on a Friday night! Cook the potatoes all day in the slow cooker. When you get home, put out additional hearty toppings, like drained and rinsed canned beans, edamame or chopped flavored tofu or tempeh. TGIF!
unpeeled russet potatoes (6 to 8 oz each)
tablespoons olive or vegetable oil
teaspoon coarse black pepper
cup sour cream
cup bacon flavor bits
cups shredded cheese (6 oz)
medium green onions, sliced (1/4 cup)
Pierce potatoes with fork. In large plastic food-storage bag, place potatoes and oil; toss to coat potatoes with oil. Sprinkle with salt and pepper. Wrap potatoes individually in foil. In 5- to 6-quart slow cooker, place wrapped potatoes.
Cover; cook on Low heat setting 6 to 8 hours.
Serve potatoes with remaining ingredients as toppings. Potatoes will hold on Low heat setting up to 2 hours.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.