Slow Cooker Recipe: Loaded Twice-Baked Potatoes

Loaded Twice-Baked Potatoes

Yield:       8 servings (serving size: 1 potato half)
4                  small baking potatoes (about 6 ounces each)

  •                  Cooking spray
  • 1/8     teaspoon                  kosher salt
  • 1/4     cup                         fat-free milk
  • 1/4     cup                         plain fat-free Greek yogurt
  • 1/4    teaspoon                 kosher salt
  • 1/4    teaspoon                 freshly ground black pepper
  • 1        tablespoon              chopped fresh chives
  • 2         bacon slices, cooked and crumbled
    • 1.   Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork.
      Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker.
      Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
    • 2.   Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell.
      Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
    • 3.    Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker.
      Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts.
      Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.
      Serving tip: For a main dish, split the potatoes from the top, and open slightly; pile on more toppings, and enjoy the entire potato.

    Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved


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