Prick potatoes with a fork several times. Rub potatoes with shortening; sprinkle with kosher salt and wrap in foil. Place potatoes in a 4-to-5-quart slow cooker. Cover and cook on HIGH for 4-1/2 to 5 hours or on LOW for 7-1/2 to 8 hours or until potatoes are tender. Unwrap potatoes and cut slits in top and use a fork to loosen flesh. Top with Slow-Cooker Chili con Queso and desired toppings.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Don't bake your potatoes! Wrap them in aluminum foil and place in the slow cooker. It's really that easy.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 large russet potatoes, scrubbed | ||
| Vegetable shortening | ||
| Kosher salt | ||
| 1 Recipe Slow-Cooker Chili Con Queso | ||
| Desired toppers, such as: sour cream, guacamole, Hy-Vee pico de gallo, jalapeno pepper slices, and/or cilantro |
Things To Grab
- Fork
- Aluminum foil
- 4-to-5-quart slow cooker
Directions
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 85mg
- Sodium: 1880mg
- Total Carbohydrates: 53g
- Protein: 23g
Daily Values
0%
Iron 10%
0%
Calcium 30%
0%
Vitamin D 6%
0%
Potassium 25%