Baked Potato Bar

 

12

unpeeled russet potatoes (6 to 8 oz each)

1

tablespoon olive or canola oil

1

teaspoon salt

1

teaspoon coarse black pepper

1

cup reduced-fat sour cream

1/4

cup bacon flavor bits

1

cup shredded reduced-fat Cheddar cheese (4 oz)

4

medium green onions, sliced (1/4 cup)

• 1 Pierce potatoes with fork. In large plastic food-storage bag, place potatoes and oil; toss to coat potatoes with oil. Sprinkle with salt and pepper. Wrap potatoes individually in foil. In 5- to 6-quart slow cooker, place wrapped potatoes.
• 2 Cover; cook on Low heat setting 6 to 8 hours.
• 3 Serve potatoes with remaining ingredients as toppings. Potatoes will hold on Low heat setting up to 2 hours.