Ingredients
12
unpeeled russet potatoes (6 to 8 oz each)
2
tablespoons olive or vegetable oil
1 1/2
teaspoons salt
1
teaspoon coarse black pepper
1
cup sour cream
1/4
cup bacon flavor bits
1 1/2
cups shredded cheese (6 oz)
4
medium green onions, sliced (1/4 cup)
Preparation
Pierce potatoes with fork. In large plastic food-storage bag, place potatoes and oil; toss to coat potatoes with oil. Sprinkle with salt and pepper. Wrap potatoes individually in foil. In 5- to 6-quart slow cooker, place wrapped potatoes.
Cover; cook on Low heat setting 6 to 8 hours.
Serve potatoes with remaining ingredients as toppings. Potatoes will hold on Low heat setting up to 2 hours.
