Foil potted Cheesy Potatoes In Slow Cooker with 4 Ingredients. The trick of the trickiest side of the weekday dinner of my neighbor. Only 4 ingredients and wrapped in foil. They become combined into the softest, sticky bi.
Servings: 6
Ingredients
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3 pounds yellow potatoes, clean and cut into little 1/2-inch cubes.
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2 cups of cheddar cheese (approximately 8 ounces), shredded and separated.
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Cooked and crumbled bacon, 8 slices, thick cut.
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1/2 cup salted butter, melted
Foil potted Cheesy Potatoes: Directions
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Get ready the slow cooker: Place a large slow cooker (between 5 and 6 quart size is suitable). Roll 6 big pieces of heavy-duty aluminum foil each of about 12-14 inches. When you are using straight foil, lay two sheets of foil down in order to create two-layered packets and have a strong packet containing the butter.
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Peel the potatoes: Cut the yellow potatoes under a lot of water and dry them off. Cubed into small and even dots of 1/2-inch in diameter so they cook through and become tender all the way through. Little bits aid in the merging of everything into molten bites.
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Prepare the filling: Add 1 1/2 cups of the shredded cheddar cheese, the diced potatoes and the crumbled bacon together in a large bowl. Pour the butter which has melted. Gently toss with your hands or a large spoon until the potatoes have been thoroughly covered and the cheese as well as the bacon is all spread evenly.
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Stuff the foil packets: Place the potato mixture in each of the foil sheets in equal amounts, piled up in the centre of each sheet. Raise the long sides of the foil and bring them over the potatoes and then bring the sides together to close. Also fold in at the short ends and form snug packets to ensure the butter does not come out and everything steams.
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Prepare in the slow cooker: Open the foil packets upside down and place them in the slow cooker piling them up as necessary, although it is best to keep them in one layer as much as possible. It’s fine if they overlap a bit. Place the lid over the slow cooker.
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Bake until soft and sticky: Bake on HIGH, 3-4 hours or on LOW, 6-7 hours or until the potatoes are almost tender when pierced with a fork. The butter will be boiling in the packets and the cheese will be melted and dripping to the potatoes.
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Place the remaining bit of cheese: Open the remaining foil packets (be careful of the steam) and sprinkle the rest of the 1/2 cup shredded cheddar cheese on the tops of the potatoes in the packets and divide it evenly. Cover the potatoes again loosely with the foil and cover the slow cooker with it once again. Allow to sit on WARM or LOW maybe 10-15 minutes, until that top layer of the cheese has melted and is sticky.
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Ready-to-heat: Take the foil packets straight out of the packets and into the slow cooker as this gives the food its warm, melty appearance or use the foil packets and lift them out of the packets and put them on plates or a serving dish. Scrap the buttery and cheesy potatoes and bacon bits off of the foil, taking a little of the golden butter in the bottom of each helping. Serve hot; they are likely to get off like a flash.
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