If all else fails for dinner planning, baked potatoes are always a hit. And there is nothing easier than wrapping up potatoes, tossing them in the crock pot and having them ready when you get home.
If you think about it, a baked potato is an ideal vessel for all necessary foods group at dinner.
Have a gander at these ideas:
-Baked potatoes with chili and cheese
-Baked potatoes with broccoli, ham, and cheese
-Baked potatoes with eggs, sausage and cheese
-Baked potatoes with fajita peppers and onions, guacamole and sour cream…okay and some cheese
Do you know how much I tried to not put “cheese” on that last one. Man, I love some cheese on my baked potatoes. Here’s my spin. I never put too much cheese on and I could really use more calcium:)
If you are a really visual person, this is for you:
- 5-6 Russett Potatoes
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon Fresh ground black pepper
- Foil
- Wash potatoes well, dry and place in a large bowl
- Add olive oil, salt, garlic powder, onion powder and pepper
- Toss to coat
- Wrap individually in foil and place in slow cooker
- Set on low for 7-8 hours – rotating once during the cooking time (if you can, they cook more evenly with a rotation, but they also cook well without the rotation)
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