Hey friends!

Thanks for joining us this past week as we let the adventure begin on our #70daysofsummer series over on Instagram. If you're just now joining us, #70daysofsummer is a way for us to document how we create, play, and explore all summer long. Each week, I'll be giving you a prompt to encourage your creativity. Join the fun by using the hashtag and tagging me, @chris10price so I can see all the fun you are having! Here's a peek at our summer so far:

Our prompt for this week is "Summer Food." Nothing beats summer food, can I get an amen?

We've really been enjoying eating food from our garden, and I'll show you some of my favorites throughout the week on Instagram @chris10price. Today, my friend Beth Bergren, is sharing an easy recipe for slow-cooked baked potatoes. I think these would be great to come home to after an afternoon spent at the pool. Our family loves a loaded barbecue baked potato, which would be pretty easy to assemble with this recipe. Check it out: 

A QUICK and EASY Summer Meal – Baked Potatoes in a Slow Cooker!

My daughters loved baked potatoes when they were growing up – I made them often for an evening meal.  You can prepare toppings the night before and quickly remove them from the refrigerator at mealtime. The fun part is each person can top them with their favorite healthy toppings!

How to Bake a Potato in the Slow Cooker

Makes 1 to 8 potatoes

What You Need

INGREDIENTS
1 to 8 russet potatoes
Olive, Canola or Vegetable oil
Sea Salt

EQUIPMENT
Aluminum foil
1 slow-cooker, 4 to 7 quart size

INSTRUCTIONS

1.    Prepare the potatoes. Lay a square of aluminum foil on your work surface and set a potato on top. Prick the potato a few times with a fork. Rub it with 1/2 teaspoon of oil and sprinkle with sea salt. (I use the clear plastic food gloves when doing this.) Wrap the potato tightly in foil. Repeat with remaining potatoes.

2.    Arrange the potatoes in the slow cooker. Lay the potatoes in the slow cooker so they fit snugly next to each other. It’s okay to stack them on top of each other.

3.    Cover and bake for 8 to 10 hours on LOW.  The potatoes will be ready to eat any time after 8 hours, but will be fine if cooked for up to 10 hours. Do not leave them on the WARM setting for more than an hour.

4.    Remove potatoes from the foil, split, and eat. When ready to eat, unwrap the potatoes, split them along the length, and top with your favorite toppings. (Don’t forget the butter – don’t skimp on this one!) Leftover potatoes can be kept, wrapped in foil up to 3-4 days in the fridge.

Truthfully – I haven’t baked a potato in the oven for over 15 years.  This is my “go to” way of preparing potatoes – especially in the summer as it doesn’t heat up the kitchen.

TOPPING IDEAS

Shredded Cheese, Green Onions, Celery, Peppers, Tomatoes, Lettuce, Sour Cream, Taco Meat, Diced Chicken Breast, Sloppy Joe Beef, Bacon, Cucumbers, Parsley, Paprika, Ham.

The list could go on and on!

Beth Bergren is a motivational speaker/teacher and founder of At Moms Table – Homemaking Mentor. Her passion is to come along side women and help them learn time-saving homemaking skills (Practical Living) and follow biblical principles of womanhood (Intentional Life).

Follow Beth at www.bethbergren.com and her blog at www.bethbergren.blogspot.com for more recipes, tips and tricks and encouragement.

Share your favorite summer foods this week on Instagram using the hashtag #70daysofsummer! 

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