My slow cooker is kinda like a bad boyfriend that I just can’t break up with. You know those boyfriends that will make promises but let you down – kinda like a casserole that looks amazing on Pinterest but it looks like roadkill in reality. Yet, just like a crap boyfriend (that is really good looking) I can’t give up on my slow cooker. Maybe one day things will change and some form of magic will occur in the form of a meal worthy of sharing with Martha Stewart, however I am not too optimistic of that, however I will continue to try out my “bad boyfriend” and see if I can make some magic with it.
Being that it is about 90 degrees in Seattle I am trying not to turn my oven on, yet I am wanting some loaded baked potatoes.
I have read that you can make baked potatoes in the slow cooker so once again I busted out my large oval device and hoped for the best. Rubbed down with olive oil and sprinkled liberally with salt and pepper I placed them in the pot, turned them onto low for 6 hours and went on with my business. Here you can see the beginning of what my Idaho russets looked like:
Here is my finished product. This slow cooker actually did what it said it would do – cooked a large baking potato until tender. They weren’t soggy or anything and man was this easy! Definitely give this one a try and let me know what you think.
Whenever I go to a BBQ or cookout I always bring my tried and true White Trash Potatoes. There are three things I LOVE about this recipe which becomes a favorite at all cookouts I attend:
1. They are super fast and easy to make
2. They are delicious
3. They are always a crowd pleaser. I have yet to take any home after a BBQ.
Now, these are not Paleo friendly, they are not Raw, they are not low carb and I would guess that a generous serving would all but obliterate your Weight Watchers points. So in a word – these are awesome!
I should also add that my family loves these as well so don’t feel like you need to wait for a potluck to make these. I have been known to make a batch and freeze half and bake the other half. When frozen I increase the cooking time about 20 minutes until they are warm in the center.
Ingredients
2 lb. frozen hash browns, thawed
1/2 c. diced onions
1 c. cream of chicken soup
1 c. sour cream
1 stick melted butter
8 oz. cheddar cheese, grated
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. paprika
Directions
Mix all ingredients and add to potatoes. Pour into a 9″x13″ pan. Bake at 375 degrees for one hour. Can be made up to 2 days in advance before baking.
Here is a close up….YUM!
