Crock Pot Baked Potatoes

Baked Potatoes in Crock Pot
March 23, 2007Printer friendlyEmail this storyIncrease font sizeDecrease font sizePrevious ArticlesRSS

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This is really great when you have a busy day and you want that home baked potato for dinner time.

Ingredients
9 Idaho russet potatoes
4 Tbs. vegetable oil or butter
Sea Salt

Directions
Wash potatoes, then roll them in vegetable oil or butter, then sprinkle with sea salt and wrap each one in a square of tin foil. Layer them in the crock pot and bake on low for 6 hours or on high for 4 hours. They can also feed a big crowd for pennies and they stay hot in the crockpot for hours. We always had another crockpot filled with chile next to these and all the toppings on the counter for a baked potato bar. It is always a hit.

Amanda Cole, Kenosha, WI

Chili Bake

Ingredients
1 lb. ground sirloin
1/4 C. carrots, diced (optional)
1 15-oz. can pinto beans, drained
1 15-oz. can diced tomatoes
1 packet taco seasoning
1/2 C. onions, chopped
1 Tbs. chili powder
2 cloves garlic, minced
salt and pepper to taste
1 box Jiffy corn bread mix (prepare according to package)

Directions
Brown meat and drain fat if any. Add the garlic, carrots and onions and cook for 1 minute. Stir in can of tomatoes, taco seasoning, chili powder, salt and pepper. Cook for a minute. Carefully stir in can of beans. Cook for 1-2 minutes. Pour into a baking dish. Pour cornbread batter on top and spread evenly over chili mixture. Put in oven for 20 minutes or until cornbread is firm on top. Take out and let it sit for 5-10 minutes and enjoy.

Serving Size
4-6

Preparation Time
10 minutes

Cooking Time
25 minutes