Baked Potatoes in the Slow Cooker + Veggie Pot Pie Spud

When you're busy during the week, the slow cooker is your friend. As it turns out, the slow cooker is more of a friend than I realized. 

Did you know you can make baked potatoes in the slow cooker?! 

This is a game-changer. 

Notes: These potatoes couldn't be easier. They came out great. They were a little brown (probably a bit over done?), but they were fluffy and soft. The skins where nice and tender, so eat the whole thing! The skins have lots of good minerals in them. 

If you're like us, you love a stuffed baked potato! Having them in the slow cooker means that all you have to do when you get home is make the topping. An easy and healthy weeknight meal awaits!

Ingredients:

4 Russet potatoes

Butter

Salt

Aluminum foil

Directions: Rub each potato with a very small amount of butter and sprinkle with salt. Wrap each one in foil. Put them in the slow cooker and cook for 8 hours on low. 

Need a serving idea? How about veggie pot pie spuds!

Ingredients:

1 can chicken stock

1/3 cup flour

1/3 cup butter

1/2 cup milk

1/2 bag of frozen mixed veggies

1/2 bag of frozen lima beans

Salt

Pepper

Directions: In a 2-quart sauce pan, melt butter. Whisk in flour and cook for just a minute. Whisk in chicken stock and milk. Season with salt and pepper. Stir in all the frozen veggies. Cook until the mixture thickens and the veggies are tender. 

When the potatoes are done, spilt them open and top with pot pie mixture. Serve and enjoy!