LOADED BAKED POTATOES
Prep time: 10 minutes / Cook time: 7 to 8 hours on low
Baking potatoes in a slow cooker is a great no-fuss way to prepare
them. This recipe for loaded baked potatoes tops them with
homemade Creamy Queso Dip (here), cubes of heart-healthy
creamy avocado, and chopped fresh chives.
8 Russet potatoes
Extra-virgin olive oil cooking spray
2 cups Creamy Queso Dip (here)
1 avocado, cubed
½ cup chopped chives
1. Lightly spray the potatoes all over with the olive oil cooking
spray. Wrap them individually in aluminum foil and place in a 6-
quart slow cooker. Cover and cook for 7 to 8 hours.
2. Remove each potato, slice lengthwise (do not cut the potato
fully through), and fluff the inside with the tines of a fork. Add ¼
cup of the queso dip, being careful to keep it inside the potato
skins. Rewrap the potatoes in the foil and return them to the slow
cooker for 30 minutes more, or until the queso is warmed through.
3. Serve topped with the avocado cubes and chopped chives.
Per Serving (1 potato plus ¼ cup queso): Calories: 372; Total Fat: 9g;
Saturated Fat: 5g; Trans Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated
Fat: 3g; Cholesterol: 15mg; Sodium: 280mg; Carbohydrates: 60g; Fiber: 10g;
Sugars: 3g; Protein: 13g
NUTRITIONAL HIGHLIGHT: Russet potatoes are often demonized
when it comes to weight management. However this vegetable is an
excellent source of heart-healthy potassium, vitamins C and B6, and fiber.
Just keep an eye on portion sizes.