Slow cooker Baked Potatos

Potatos
salt
foil


1. Wash potatos and sprinkle with salt wrap in foil and place in slow cooker 4hrs on high or 8 hrs on low.



* I loved the idea of these and I thought that they turned out pretty good. They tasted more like microwaved potatos to me then they did baked. They were a little soggy. They work great if you are using the oven but because of the soggy skin I was not a huge fan of these.

Texas Roadhouse Loaded Mashed Potatos copycat

8 medium to large Red Potatoes scrubbed & boiled with the skins on

1 cube butter

1/2 container sour cream

1/2 lb bacon cooked & crumbled

Shredded cheese  to taste

Blend all together leaving some small chunks of potatos in the mix.

* So easy I loved that you just leave the skins on the potatos makes it that much faster to make these. Could add more sour cream or a little milk to make more creamy if desired.

Buttery Garlic Red Potatos

6-7 Med red potatos

1/4 C melted butter

1 tsp season salt

1 tsp paprika

1 tsp dried parsley

1 tsp minced garic

1. cube potato's and set aside

2. In a small bowl combine all of the remaining ingredients.

3. Mix the potatos with the sauce until well combined.

4. Pour mixture onto a foil lined cookie sheet

5. Bake a 350 for 1 hour flipping half way thru or until crispy

* I loved these potatos and they were so easy to make. I made a sour cream dill sauce to go over the top and everyone loved them. Will for sure make again.

Baked Potato Casserole

• 8 med potatos (about 2 1\2 to 3 lb. total), peeled and cut into 1-inch chunks (I left peels on)
• 1 cup Evaporated Milk 
• 1\2 cup light sour cream
• 1 teaspoon salt
• 1\2 teaspoon ground black pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices  bacon, cooked and crumbled, divided
• Sliced green onions

1. PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
2. PREHEAT oven to 350F. Grease 2 1- to 3-quart casserole dish.
3. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

4. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

* I left the skins on my potato's and also added a little extra milk and sour cream to smooth out the texture of the potato's.

Creamy Potato Casserole

2 1/2-3 lbs shredded hash browns
2 Cups of shredded cheddar cheese
1/2 cup onion, diced
2 cups heavy cream
2 cup half and half
1 teaspoon salt
pepper

1.Preheat oven 350 degrees.
2 Combine all ingredients and stir until well mixed.
3 Butter a large casserole dish.
4 Pour mixture into dish.

5 Cover dish and bake for one hour.
6 Uncover and bake till top is golden brown approximately 20-25 minutes.

Slow Cooker Scalloped Potatoes

 
1 cup sour cream
1 can condensed cream of potato
1 tbsp Worcestershire sauce
2 lb small red potato's
1 1/2 cups shredded cheddar cheese
1/2 tsp paprika
3 tbsp chopped fresh chives for topping

1.Thinly slice potatoes and set aside.  Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.  Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.  Spoon 1/2 of the potato mixture into a crock pot sprayed with non stick spray Top with 3/4 cup of shredded cheese.  Repeat layer with remaining potatoes and cheese.  Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.

*I got this recipe from one of my favorite blogs www.sixsistersstuff.com sadly I was not a huge fan of it. My family liked it fine so that's why I am posting it. But I don't think that I will be making it again. I don't know if I did something wrong or what but they were just very bland to me. I give them a 3

Chicken Cordon Bleu Casserole

Topping:4 slices white sandwich bread, torn into quarters
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
2 tablespoons minced fresh parsley leaves

1.For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
2.For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

3.Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute  Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Take off of the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

4.Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping.

5.Bake until the chicken is cooked through and the casserole is bubbling, 35 to 40 minutes or until chicken is cooked thru. Sprinkle with parsley and cool for 10 minutes before serving.

* We loved this is was so yummy everyone was quiet at dinner cuz they just kept eating lol. You for sure need to make this its super simple and so good. I will be making it many times. Its even good reheated as leftovers I give it a 5.  I got this recipe from melskitchencafe I love her blog she has so many amazing recipes to try out.

Crunchy Potato Wedges

 

 

1 1/2 Lbs. russet potatoes (about 3-4 large)

4 tsp. kosher salt

1/2 tsp. black pepper

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried oregano

3/4 tsp. cayenne

1/4 c. vegetable oil

1 1/2 c. all-purpose flour

1/2 c. cornstarch

1 c. buttermilk

1/2 tsp. baking soda

3 quarts vegetable oil

1.Wash and dry the potatoes.  Cut each potato in half lengthwise, then each half in half, then each quarter in half, making 8 wedges per potato.  Place wedges in a large glass bowl.  Combine kosher salt, pepper, onion powder, garlic powder, dried oregano and cayenne.  Add 4 teaspoons of the spice mixture along with 1/4 cup of vegetable oil to the potatoes and toss to coat each potato evenly.  

2.Cover bowl tightly with plastic wrap and microwave for 7-9 minutes until the potatoes are tender, tossing the potatoes occasionally to ensure even cooking. Carefully remove hot bowl from microwave and discard plastic wrap.

 

 

3.Turn out potatoes onto a baking sheet and allow to set for 10 minutes, so the potatoes can firm up.  

4.Combine flour and cornstarch in a medium sized dish and combine the buttermilk and baking soda in another medium sized dish.  Heat vegetable oil in deep fryer to 340 degrees.  Take a handfull of the potatoes and toss in the dry ingredients, then wet, then dry again, making sure to shake off any excess flour.  Add to hot oil and cook for 5 - 7 minutes or until golden brown and crispy.  Using tongs, remove to a paper-towel lined plate and sprinkle with a little spice mixture.  Repeat with remaining potatoes until they are all done.

 

 

* Here is another one I got from eatcakefordinner and I am pretty sure that everyone in the family gained a few lbs after this one we could not stop eating these. I think this would be a great coating for chicken tenders as well yum. The potatos were crispy on the outside and perfect and fluffy on the inside I would for sure make these again. I give them a 5

Mexican Cheesy Potatoes

 

 

1 container (16 oz) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1/2 cup chopped onion
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups cubed mild Mexican prepared cheese product(velveta) with jalapeño peppers (12 oz)
1 cup shredded pepper Jack cheese
1 cup shredded mozzarella cheese
2 cups crushed gold or yellow tortilla chips

1.Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.

2.Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5 to 10 minutes longer or until chips are light golden brown.

* We loved these potatos they were so yummy and a great side with chicken. I loved that they are a variation on funeral potatos but spicy I will for sure make this again. I give them a 5

Dutchoven Potatos in the slow cooker

1/4 pound bacon, diced
2 small/medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper to taste
2T butter



1.Line crock-pot with foil, leaving enough to cover the potatoes when finished.
2.Layer half each of the bacon, onions, potatoes and cheese in crock-pot. Season to taste and dot with butter.
3.Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4.Cover with remaining foil.
5.Cover and cook on low for 10-12 hours (Mine cooked for about 9 hours but I cut my potato's thin)

* I thought that this was good it tasted like you were up camping. Its pretty greasy with all the cheese and butter so we just had small portions of it but was good for a side dish every not and then.We topped it with sour cream and some with ketchup like hash browns. I give it a 4 on the scale. 

Poppy Seed Chicken and Potatos

3-4 Chicken Breasts Cooked and cubed
1 cup sour cream
1 can cream of chicken soup
1 sleeve ritz crackers crushed
1/2 cup melted butter
1 T poppy seeds
Mashed potato's Homemade or instant


1.In a bowl combine Soup,sour cream and poppy seeds mix well
2.In another bowl mix together the ritz with the melted butter
3.In a 8x8 dish layer the chicken. Top with soup mixture and then the cracker mixture.

4.Bake at 350 degrees for 30-35 min

5.While the chicken is cooking make the potato's
6.Serve some of the sauce on potato's


* So yummy I have made this with rice and also cubed potato's but I think that I like it best this way with mashed potato's and it was so easy. Great recipe I will for sure be making this again. My son ate 3 servings lol. Its a keeper I give it a 5

Slow Cooked Cheesy Potato Soup

1 bag (32 oz) frozen  diced hash brown potatoes, thawed

1/2 cup chopped onion

1/2  cup sliced celery

3 Cups chicken broth

1 cup water

3 tablespoons all-purpose flour

1 cup whole milk or half and half

2 C shredded Cheddar cheese

1/4 cup real bacon pieces

4 medium green onions, sliced (1/4 cup)

salt and pepper to taste

1.In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2 Cover; cook on Low heat setting 6 to 7 hours.

3 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

4.Stir in cheese until melted. Add bacon and green onions mix well. Sprinkle with salt and pepper.

* This was really good soup I loved that you just use hash browns but they totally end up tasting like you peeled and boiled real potato's. It saves so much time and the soup has great flavor I will for sure make this again I give it a 4 1/2

Chicken Dijon Shepherds Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/2 cup coarsely chopped onions

2 cups frozen mixed vegetables (from 1-lb bag)

1 jar (12 oz) chicken gravy

1/2  cup milk

1 tablespoon Dijon mustard

1/4  teaspoon dried thyme

Topping

1 1/2 cups water

1 cup milk

1/2  cup sour cream

3/4  teaspoon garlic salt

2 1/4 cups plain mashed potato mix (dry)

 Paprika

1.Heat oven to 350°F. cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.

2 Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3 In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika.

4.Spoon topping over chicken mixture; sprinkle with paprika.

5 Bake uncovered 25 to 30 minutes or until bubbly.

* I thought that this was pretty good my husband liked it more then I did. I don't know what it was about it that didn't make it great but it just wasn't there. I think if you added a few more spices and maybe some cheese it would help alot.So it worked for a quick dinner and something different but I probably wont be making it again. I give it a 3 1/2

Triple Cheese Scalloped Potatos

4 pounds russet potatoes, peeled, and sliced ( about 12-13 med potatos)
1 teaspoon salt
1 stick butter
1/4 cup flour
1/4 onion, finely chopped
3 cups whole milk
3 cups extra-sharp cheddar cheese, grated
1/2 cup (packed) freshly grated Parmesan
1 cup white American cheese, cut into small cubes
1/2 teaspoon ground black pepper
2 cup crushed cornflakes cereal

1.Place the potatoes in a large pot.  Cover with water, add salt, then bring to a boil on the stovetop until tender enough to be pierced with a fork.  Drain the potatoes.  Transfer to a deep baking dish.
2.While the potatoes are cooking, heat 1/2 the stick of butter in a large saucepan.  Add the onions and saute until softened over medium heat.  Whisk in the flour to make a thick, pasty roux.  Slowly begin whisking in the milk.  Continue whisking the milk until the mixture thickens slightly.  Stir in the cheeses.  Salt & pepper to taste.

3.Pour the cheese mixture over the potatoes.  Stir the potatoes slightly until they are well coated with the cheese mixture.

4.In a small, microwave safe bowl, melt the remaining butter, then stir in the crushed cornflakes.  Sprinkle atop the potatos. 

5.Bake in an oven preheated to 350 degrees for 30-40 minutes, or until the cheese is bubbling and the cornflakes have turned golden brown.  Allow to cool slightly before serving.

Tator Tot Cassarole

1 pound ground beef
1 med chopped onion
1 2-pound bag of tater tots
3/4-1 can of evaporated milk
1 can of cream of chicken soup
1 can corn drained
shredded cheese

1.Brown the ground beef and onion. Drain the meat and add the can of corn. In a bowl stir together the soup and evaporated milk. Pour the meat into a 9x13 pan. Top the casserole with tater tots  and pour the soup mixture over the top.Shake on some salt and pepper and shredded cheese and bake uncovered at 350 degrees for 45 minutes or until tator tots are cooked thru and crispy.

Potato Cheese Soup

4 c. finely-sliced peeled potatoes 4 Tbsp. butter 1/2 c. finely-diced yellow onion 1/2 c. finely-diced celery 2 can chicken broth - (14 1/2 ounce ea) 1/4 c. water 4  chicken bouillon cubes 8 oz Sharp Cheddar Cheese 2 1/4 c Half and half 1/2tsp sugar 1/4tsp white pepper 1/4 tsp salt more to taste if needed 2T corn starch 1.On medium-low heat in a 3-qt sauce pan saute/fry celery and onions with butter. Cook till clear and take care not to let onions brown. Add in chicken broth, potatoes and water. Place on medium-low heat and cook till potatoes are very soft and tender. 2.When potatoes are done add in chicken bouillon cubes and cook till cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add in half-and-half, stir mix. Add in shredded sharp Cheddar cheese and stir till cheese is completely melted and dissolved into mix. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 min taking care not to let soup scorch. 3.At the end take out 1 cup of the soup and mix in 2T cornstarch until well blended and add back to the pot of soup to thicken up. Mix until well combined and thick. 4.When ready to serve garnish with shredded colby cheese This recipe yields 4 to 6 servings.