INGREDIENTS:
Russet/baking potatoes (I used 4, barely fit in a 3qt slow cooker)
coarse/sea salt
olive oil
toppings:
cheese sauce (16oz velveeta + 1 can rotel)
real bacon bits
green onion, chopped
DIRECTIONS:
Wash the potatoes.
Rub each potato eith olive oil & rub in salt.
Wrap each potato tightly in foil & place in slow cooker.
Cook on high for 5-6 hrs.
Serve potatoes with desired toppings.
more photos:
