|Chili Topped Potato|
So, when you make chili, make a lot and freeze some for future meals!
For Baked Potatoes, this is what I like to do:
|Salted, Oiled Potatoes before Baking|
Baked Potatoes in the Slow Cooker
Scrub enough Russet Potatoes to fill your slow cooker at least 1/2 full (I often fill mine clear to the top with potatoes - since they won't boil over - I just make sure the lid will fit.)
Dry the potatoes. (I sometimes wash them the night before, and let them dry overnight)
Pour a little oil into your hands, and give each potato a little massage.
Arrange in cooker and sprinkle with salt.
Cook on high about 3 to 4 hours (I turn it to low after three hours if I'm home and I need more time before serving)
This method produces a moist, tender and flavorful baked potato. They don't even NEED an added fat like butter to have a good flavour and texture.
|Baked Potatoes from in the Slow Cooker|
A few tips:
If you need to omit oil, these can be wrapped in foil instead of oiling.
If you need longer cooking time (say you'll be gone all day at work), then cook on low for twice as long
This is a good recipe to cook for Sunday dinner while you're at Church (do some safety research before deciding whether to use your slow cooker when you're not home)
This is also a good way to bring hot potatoes to a carry-in dinner.
Tip for dining with Omnivores: Shredded Cheddar goes well over a Chili-Topped Potato. If you have a die-hard carnivore, you can serve him or her Chili Con Carne from a Can or from Wendy's with this one. And, of course, the Potatoes themselves go perfectly with a meat-and-potatoes meal.
|You can oil some and foil wrap others according|
to the preferences of those eating. Both methods turn out