I really love a good baked potato when I have a BBQ. However, more often than not, I forget to start the potatoes early enough. Why is it that barbecued meat takes minutes (usually), and the potatoes to go with the meat, take an hour? Instead of doing the potatoes on the grill, I usually do them in the oven. However, I didn’t want to turn my oven on for an hour for a few potatoes, so out came the slow cooker! Yes, you can use your slow cooker in summer too. It’s easy to scrub your potatoes in the morning, throw them in the slow cooker, and go on with your day. By supper time, your potatoes are ready to scoop out and stuff.
6 medium baking potatoes
2 Tbsp. Water
4 oz. light cream cheese, softened
2/3 cup non-fat sour cream
1 1/2 tsp onion salt
1 Tbsp chopped chives
1/2 tsp salt
1/8 tsp pepper
1/3 cup grated medium Cheddar cheese
paprika, to sprinkle
Arrange potato in 3 1/2 quart (3.5L) slow cooker, stacking if necessary. Add water. Cover. Cook on Low for 8 to 10 hours.
Stuffing: Mash first 6 ingredients together in bowl. Cut lengthwise slice from top of each potato. Scoop hot potato into same bowl leaving shells intact. Mash well. Spoon back into shells.
Sprinkle with cheese and paprika. Arrange in single layer in 9 x 13 inch (22x33cm) baking pan. Bake in 425 degrees F oven for about 15 minutes until hot. Makes 6 stuffed potatotes.
Source: Company’s Coming “Slow Cooker Recipes“