Slow Cooker Baked Stuffed Potatoes
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
383 -
Fat
11 g -
Saturated Fat
6 g -
Polyunsaturated Fat
0.1 g -
Cholesterol
33 mg -
Sodium
722 mg -
Potassium
939 mg -
Carbohydrate
52 g -
Fiber
3 g -
Sugars
10 g -
Protein
19 g
Slow cooker baked stuffed potatoes. Russet potatoes stuffed with vegetables, bacon, and cheese cooked in a slow cooker. Easy and tasty. I used Homemade Barbecue Sauce to make this recipe.
Slow Cooker Baked Stuffed Potatoes
Ingredients
- 8 bacon slices, cooked
- 8 medium Russet potatoes, cut into third
- 1/2 cup (125 ml) barbecue sauce
- 1/4 cup (60 ml) unsalted butter
- 1 medium yellow onion, peeled and finely diced
- 2 celery ribs, thinly sliced
- 1 medium carrot, peeled and shredded
- 3 green onions, thinly sliced
- 1 cup shredded Cheddar cheese
Method
Step 1
Prepare 8 sheets of aluminum foil to wrap potatoes. Spray each of them with nonstick cooking spray.
Step 2
Place 1 tablespoon (15 ml) BBQ sauce on each sheet of foil. Top with potato, cut-sides facing up. Dot each potato with the butter, then top with celery and diced onion. Arrange shredded carrot around, then top with cooked bacon and green onions.
Step 3
Wrap each potatoes with the foil. Place wrapped potatoes in a 6-quart (6 L) slow cooker.
Step 4
Cover the pot and cook on low-heat setting for 8 hours or until potatoes are tender.
Step 5
Open the pot. Carefully remove baked potatoes form the cooker and transfer to a serving plate. Open the foil and add shredded cheese. Wrap potatoes again and transfer to the cooker.
Step 6
Cover the slow cooker and cook for a further 20 minutes.
