“Baked” stuffed potatoes with cheese and spring onions
Nothing beats a crispy crust from the oven, but these slow cooker potatoes are a worthy substitute. Plus, they don't require you to preheat the oven and will stay hot until dinnertime.
Ingredients · Servings For 4–6 people
- 6 pcs potatoes
- 3 tbsp virgin olive oil
- 1 handful cheddar
- 200 g sour cream
- 2 pcs spring onions
Method · 6 h 15 min
- Scrub and dry the unpeeled potatoes. Prick them all over with a fork, brush them well with olive oil and salt. Wrap each potato in foil and seal tightly. Place the potatoes in the bottom of the pot, cover with a lid and cook on high for 4-5 hours or low for 6-8 hours. Adjust the cooking time according to the size of the potatoes.
- Carefully remove the finished soft potatoes from the foil and cut or tear them into pieces. Add a little grated cheddar cheese to each one, which will partially melt in the heat, drizzle with sour cream and sprinkle with chopped spring onions. SOMETHING EXTRA You can also prepare sweet potatoes in the same way.