Loaded Baked Potatoes
6
large baking potatoes (or as many as you need)
1 recipe crockpot chili or 2
cans chili, heated
shredded
cheddar cheese, sour cream, cilantro, chopped tomatoes, jalapenos, chopped green onions, diced white onions or any other desired toppings
salt
and pepper
non
stick cooking spray
Spray
potatoes with non stick cooking spray. Coat with coarsely ground salt and
pepper.
Oven Method: Poke several times
with a fork, wrap in aluminum foil and cook at 350 degrees until centers are
hot and tender, about 1 hour.
Crockpot Method: prick potatoes with
a fork several times, wrap in aluminum foil and cook in the slow cooker for 3-4
hours on high or 6-7 hours on low.
Microwave Method: prick them with a
fork and start with 6 minutes, checking them regularly to see if they are done
Cut
open and slightly mash insides of potatoes (leave insides in potato). Top with desired toppings.
Crockpot Chili
3 C dry red beans
10 C water
1 lb. ground beef
1 onion, chopped
3 cloves garlic minced
2 Tbsp chili powder
1 (10 oz) can tomatoes with green chilies, drained
Place beans and water in a crockpot and let soak
overnight. Let cook all day on low or until beans are tender. Drain off a majority
of the water off of the beans. Cook ground beef, onion, and garlic in a skillet
when fully cooked add to the crockpot. Add chili powder and tomatoes, stir and
let cook on low until done about 1-3 hours.
For more wonderful recipes join Slowcooking Thursday
Oh YUM!
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