The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People The Easy 5-Ingredient Slow Cooker Cookbook: 100 Delicious No-Fuss Meals for Busy People Paperback Kindle Spiral-bound
1. Scrub the potatoes thoroughly and dry with paper towels. Pierce each with a fork in several places. Rub them with olive oil. Wrap each potato tightly in aluminum foil. Put the potatoes in the slow cooker.
2. Cover and cook on low for 8 hours, or until the potatoes are tender when pierced with a fork. Remove the wrapped potatoes from the slow cooker, cover with a towel to keep warm, and set aside.
3. To prepare the pico de gallo, in a medium bowl, gently stir together the onion, tomatoes, cilantro, and avocado. Season with salt and pepper.
4. Unwrap each potato and halve lengthwise. Fluff the potato flesh with a fork. Top each potato with a generous portion of pico de gallo and serve.
Nutritional Info:
PER SERVING Calories: 410; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Total Carbohydrates: 72g; Fiber: 8g; Protein: 9g
Ingredients:
6 russet potatoes
2 tablespoons olive oil
⅓ cup finely chopped red onion
4 Roma tomatoes, finely chopped
⅓ cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and finely chopped