 |
Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
|
This is a delicious way to warm up in cold weather. My children love this and request it often. This recipe is a combination of a few baked potato recipes I found in one of my favorite crockpot cook books, 'Fix It and Forget It.' Enjoy! Ingredients:
3 (16 ounce) cans chicken broth |
5 baking potatoes, peeled and diced |
2 carrots, peeled and diced |
4 green onions, chopped |
12 slices bacon, cooked and crumbled |
1 (12 ounce) can evaporated milk |
16 ounces sour cream |
1 1/2 cups mild cheddar cheese, shredded |
1 1/2 cups sharp cheddar cheese, shredded |
salt and pepper |
Directions:
1. Add broth, potatoes, carrots, 3/4 of the onions, 7 slices of crumbled bacon, salt and pepper to crockpot.
2. Cook on low for 8 hours.
3. Use potato masher and lightly mash the potatoes to a thick but chunky consistancy.
4. Add 1 cup each of the mild and sharp cheese, 8 oz sour cream and all of the evaporated milk.
5. Mix well and cook for 45minutes.
6. Serve with remaining sour cream, cheese, onion, and bacon sprinkled on top.
|
|