Ingredients: |
Ingredients:
6 large idaho or russet baking potatoes, scrubbed and left dripping wet
4 - 6 Tbsp unsalted butter, softened
one 8-ounce container sour cream
About 1/4 cup milk, or as needed
salt to taste
1 cup shredded cheddar cheese
2 Tbsp snipped fresh chives (optional)
bacon, or other toppings, optional
Prick each dripping-wet potatoe with fork or knife and pile into crock pot; do not add water. Cover and cook on HIGH for 3 -5 hours, or on LOW for 6 - 8 hours (pierce with tip of knife to check for doneness).
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Directions: |
Directions:Prick each dripping-wet potatoe with fork or knife and pile into crock pot; do not add water. Cover and cook on HIGH for 3 -5 hours, or on LOW for 6 - 8 hours (pierce with tip of knife to check for doneness).
Remove potatoes from the cooker wtih tongs and cut each in half. Scoop out the center of each potatoe half with a large spoon, leaving enough potato to keep the shell intact. Put the potato flesh in a bowl and add butter, sour cream, and milk; beat until smooth with fork, mixer, or potato masher. It should be quite thick and hold it's shape. Season with salt. Spoon filling back into the shells, mounding each. Return the potatoes to the crock pot, arranging them ina single layer so they are touching each other, and sprinkle with cheese. Cover and cook on HIGH 45 - 60 minutes.
Remove carefully from the cooker and eat immediately, sprinkled with chives, bacon, etc.
(you can do the second bake in the oven if you prefer)
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This recipe for TWICE CROCKED BAKED POTATOES is from