4 large Baking PotatoWash and clean well
1/2 cup White Sweet Potato ChiliSee recipe link above
1/4 cup Nacho Cheese SauceSee recipe link above
I found these incredibly enormous baked potatoes at my local organic market. Potato boat immediately came to mind, and I thought about what I could stuff in this giant spud. I can’t imagine anything better than an oil-free chili stuffed cheese potato for lunch.
Recently, I made Oil-Free White Sweet Potato Chili in the crock pot. I froze the leftovers, so I could use it again for another dish. I also made Oil Free Nacho ‘Cheese’ Sauce, and I saved some of that to use for lunches as well.
In order to cook the prefect baked potato, I use the crock pot. When cooked in the crock pot, the potato cooks evenly and the skin remains soft just like the inside. In fact, the whole potato takes on a different flavor brewing in the crock pot for 4 hours.
Another reason I like using the crock pot is because it is simple, and I can leave it cooking while I am out or at work. Try cooking your spud in the crockpot; I guarantee you will love the results. And pack it with whatever you enjoy. With a little leftover chili and cheese sauce, Paul and I both ate well for lunch. My lunch group at work was impressed!
Wash and Prepare Potatoes
Scrub potatoes with a brush to ensure they are clean.