One night when we grilled steaks and fried squash from our garden, I decided to make these Loaded Slow-Cooker Potatoes. I got the recipe here.
It took me about 5 minutes to compile before I left for work that morning.
About 5 minutes before serving, I added the shredded cheese to the middle and top of the potatoes, turned the slow cooker on high, and it melted perfectly.
I chose to use my small slow cooker because my large one cooks so hot. It used 1 1/2 large baking potatoes, which was plenty for our family of 4, considering Drew nor Alyssa ate much of them. But Matt and I really enjoyed them! Very tasty! This will definitely be a “go-to” side dish for the future!