Twice Baked Potatoes in a Slow CookerFrom pandamanda 7 years ago
- 2 Large potatoes, washed shopping list
- Tin Foil shopping list
- 1 cup sour cream shopping list
- 1/2 cup milk shopping list
- 4 tablespoons butter shopping list
- 1 1/2 cup shredded cheddar cheese, divided shopping list
- Dash of garlic powder shopping list
- Dash of paprika shopping list
- salt and pepper to taste shopping list
- (Optional) shopping list
- Crumbled bacon shopping list
- Chopped green onions shopping list
How to make it
- 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.
- 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.
- Place potato innards into a bowl with 1 cup of cheese, the seasoning, milk, butter and sour cream. Mix well.
- Place mixture back inside of potato skin. Garnish with cheese. Add bacon and chopped green onions if desired.
- 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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The Cookpandamanda Fullerton, CA
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