Loaded “Baked” Potato Wedges – Gluten-Free, Soy-Free, Nut-Free
Hope Comerford, Clinton Township, MI
Prep. Time: 20 minutes
Cooking Time: 7–8 hours
Ideal slow-cooker size: 3-qt.
1½ lbs. red potatoes, cut into wedges
½ cup shredded cheddar cheese
2 slices bacon, cooked, chopped
¼ cup chopped yellow onion
½ Tbsp. olive oil
1 tsp. salt
½ tsp. dried dill
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried parsley
¼ tsp. pepper
1–2 Tbsp. chopped green onions, for garnish
1. Line the crock with aluminum foil, leaving enough at the top so that you can close it up into a packet with all the ingredients inside. Spray it with nonstick spray.
2. Place the potatoes, cheddar cheese, bacon, onion, olive oil, salt, dried dill, onion powder, garlic powder, dried parsley, and pepper into the foil packet you created. Stir to coat everything evenly, then close up the foil packet at the top.
3. Cover and cook on Low for 7–8 hours. 4. Serve with freshly chopped green onions on top.
Makes 4 servings. Each serving contains