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
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%