Crock Pot Baked Potatoes with Thanksgiving Leftovers

• Meat

  • 1 Turkey

• Produce

  • 4 Russet potatoes, large

• Canned Goods

  • 1 Stuffing

• Condiments

  • 1 Cranberry sauce
  • 1 Gravy

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 4 Borden grilled cheese melts singles

Found on thecountrycook.net

Description

Directions

• First things first, give potatoes a good rinsing. I do this in a colander in the sink.
• Keeping the potatoes in the colander, poke each one a few times with a fork and coat them with olive oil.
• Sprinkle and rub in kosher salt.
• Place potatoes into a 6 quart (or larger) slow cooker.
• Cover and cook on low 3-4 hours.
• Line a baking sheet with aluminum foil. Place cooked potatoes on baking sheet. Split them open lengthwise with a knife.
• Place a couple of tablespoons of stuffing into the middle.
• Next, top with a tablespoon or two of cranberry sauce.
• Then top with sliced turkey.
• Drizzle a bit of gravy on top.
• Then cover the potatoes with a slice of Borden Grilled Cheese Melts.
• Turn broiler on the oven to high. Place baking sheet onto oven rack but dont walk away. The broiler should melt the cheese within a minute.
• Remove from the oven and carefully put on a plate (hot potato!) 😉 And dig in!

Nutrition