HOOOOORAY for soup season! This soup is a perfect way to kick off the fall season, and its portion size is fitting for The Empty Nester chapter in our NEW...
Jimmy Dean Dip – A delicious and easy to make dip
Tasty, fluffy mashed potatoes for a crowd.
Get ready for raves. These stellar spuds will be the life of your fiesta!
Submitted by Melissa Casey
Used 6-quart slow cooker
- 6-8 Large Potatoes
- 1/4 - 1/2 Cup butter
- 1 (8 oz) Package shredded cheddar cheese
- 1 bunch of green onions, chopped
- 1 (4 oz) Package real bacon pieces
- salt and pepper to taste
Wash and dry potatoes, wrap in foil, cut a slit in each one, and place in the slow cooker.
Cook on LOW for 8 hours or on HIGH for 4 hours.
Remove potatoes from the cooker and unwrap.
Remove potato skin and cut potatoes into bite-size pieces.
Place liner in the slow cooker and add back potatoes.
Add the remaining ingredients and stir gently.
Cook on LOW for an additional 20â€“30 minutes, or until cheese is melted through.
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