School Night Supper: Potato Hack

Not to be confused with potato sack… I am so excited to share this potato hack!!!

We LOVE baked potato night for a school night supper.  I usually have a variety of toppings (selected from what’s already on hand) like butter, sour cream, cheese, bacon, ham, chopped tomatoes, salsa and green onions.  It’s inexpensive, filling and easy.  The only problem I consistently run into is forgetting to start my potatoes baking in time to sit down at a decent hour.  There’s nothing worse than a partially baked potato.

So here’s the hack – and what is probably the ugliest, most unstaged picture you’ve recently seen on a blog…

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THE CROCK POT!!!!!!!!!  Simply prick your potatoes with a fork, smear with butter, salt and pepper, wrap in foil and put in the crock pot.  You can bake on high for 4-5 hours or on low for 8-10 hours.

Another added benefit is that we can continue having our baked potato nights through the summer since it won’t be heating up an already boiling hot kitchen.

Happy fri-yay, y’all!
xoxo

School Night Suppers

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7 thoughts on “School Night Supper: Potato Hack

  1. That is so, so SMART! We love taco baked potatoes or broccoli cheese baked potatoes – but I hate turning on the oven just for that. Thanks for sharing!

  2. Unless you eat the skins with the baked potato, you can scoop out the flesh, and freeze the skins. Then when you need a quick appetizer, pull out the skins, add cheese and other toppings, then bake until warmed through and the cheese melts. Homemade tater skins ready for a crowd.

  3. My family LOVE these philly cheesesteak potatos – so filling! You can still bake the potatoes in the crock pot – then take them out and top them.

    Loaded Philly Cheesesteak Baked Potato
    Skinnytaste.com
    Servings: 4 • Size: 1 potato • Points +: 8 pts • Smart Points: 9
    Calories: 390 • Fat: 13 g • Protein: 26 g • Carb: 44 g • Fiber: 4 g • Sugar: 3 g
    Sodium: 293 mg (without the salt) • Cholesterol: 56 mg

    Ingredients:
    •4 (5 1/2 oz) russet potato, washed and dried
    •1/2 lb thin sliced beef round sandwich steaks
    •salt and fresh cracked pepper, to taste
    •garlic powder, to taste
    •1/2 medium onion, sliced into long 1/4″ thick strips
    •1/2 red bell pepper, thinly sliced into 1/4″ thick strips
    •1/2 green bell pepper, thinly sliced into 1/4″ thick strips
    •1/2 tsp olive oil
    •8 oz sliced mushrooms
    •cooking spray, sprayed about 4 seconds
    •4 slices provolone cheese

    Directions:

    Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.

    Meanwhile, slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

    Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.

    Return skillet to heat and spray once again with cooking spray; add onions and peppers and season with salt and pepper. Cook one minute, then turn and cook an additional 1 to 2 minutes or until onions are golden. Set aside with steak.

    Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine.

    Split the potato in half lengthwise down the middle as I did in the photo then divide the steak and vegetables evenly over each potato and top each with a slice of provolone. Place under the broiler to melt the cheese, careful not to burn.

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