Well Mother Nature did not disappoint last night, as she hand-delivered a foot of snow in just about 12 hours. This morning, a snow-day was declared across nearly the entire city!
dreaming going to have a whiiiiite Christ-MAS! Oh wait, that’s not true!
Ben and I leave for DC in three days, where it’s so warm that a huge batch of purple pansies are actually currently blooming in my Mother-in-Law’s garden. She messaged me a picture the other day and I almost spit out my almond milk at the sight. I could hardly believe it!
Anyways, Ben and I were actually woken up by wind gusts shaking the house around 5am (after being kept awake by thunder and LIGHTENING late last night!) so we tossed our hands in the air, got up and clacked away on our perspective laptops for a couple hours before he went out and braved the cold. An hour later, the driveway was clear. Go Ben! It was heavy, wet snow, too. Yuck.
Well he scooped, I scrubbed and organized inside. After a couple hours of solid effort, you can now take more than two steps into our home office (I won’t even show you pictures – it was too shameful!) the house is vacuumed and dusted, and my spice cupboard has gone from mass chaos, to, um, organized chaos?!
How I managed to curate a collection of 4 Pumpkin Pie Spice jars (which even spans re-branding efforts,) I will never know. I think I get SO EXCITED for pumpkin season every fall that I just buy a completely new jar, which would explain why I have 4. One for each season we’ve lived in our house! (Hangs head…) Teehee.
Anywho, at about 2pm the timer on my crock pot went off. Loaded Crock Pot Baked Potatoes were up!
Loaded Crock Pot Baked Potatoes are incredibly creamy, customizable, and easy as 1, 2, 3. That’s right.
1. Wash and dry as many Russet potatoes as you want, then pierce each one a few times with a knife or fork. 2. Roll potatoes in foil then place in a crock pot and cook on low for 8 hours. 3. Fluff, then top with your favorite toppings. That’s it!
Whether you’re looking for a hearty dinner base to add tons of toppings to, or an easy side to have with dinner, these Loaded Crock Pot Baked Potatoes will totally satisfy. Ben and I crowned ours with lots of yummy things including organic butter, low-fat shredded cheddar cheese, center-cut bacon, and chopped tomatoes and green onions, but you could top them with everything from leftover chili, to beans, or even stew!
Serve with a side salad, or cup of soup for a complete meal.
Loaded Crock Pot Baked Potatoes
Russet potatoes (1 per person)
Sour cream/Greek yogurt
- Wash and dry potatoes (to avoid rust forming on inside of foil) then pierce several times with a knife or fork. Wrap in a sheet of foil then place inside crock pot. Cook on low for 7-8 hours, or until very tender.
Loaded Crock Pot Baked Potatoes taste super potatoey – kind of like stewed potatoes – since they bake inside their own juices all day. I can’t get over how velvety their texture was, too!
I always forget about baked potatoes for some reason, but I really need to make them more often – especially since they’re this easy to make. My Mom used to serve baked potatoes with dinner all the time, and I can still remember scraping every last bit of potato, dripping with butter, natch, off the peel. Ahh, memories!
Anywho, with the wind howling and temperatures so low, Ben and I aren’t going anywhere tonight. Think we’ll strike up a warm fire, and call it a day! Have a great night!