Gallery

Recipe Summary

prep:
20 mins
slow-cook:
7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)
Servings:
2
Yield:
1 potato, 1 tablespoon sour cream, and 2 tablespoons feta per serving
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and wrap each potato in foil. Place the wrapped potatoes in a 3 1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

    Advertisement
Instructions Checklist
  • Fold a 24 x 18-inch sheet of heavy foil in half to form an 18 x 12-inch rectangle. In a medium bowl combine sweet pepper, onion, zucchini, oil, oregano, and black pepper; place mixture in center of foil. Bring up long sides of foil and fold to seal. Roll up short sides of foil to completely enclose vegetables, leaving space for steam to build. Place foil packet on top of potatoes in cooker.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and cook on low-heat setting for 3 to 4 hours longer or on high-heat setting for 1 1/2 to 2 hours longer.

Instructions Checklist
  • Remove foil packet and potatoes from cooker. Carefully unwrap potatoes and place on serving plates. Cut potatoes in half lengthwise, cutting to but not through the bottom of the potato. Fluff potatoes with a fork. Carefully open foil packet with vegetables. Top potatoes with sour cream and vegetables; sprinkle with salt. Sprinkle with feta cheese and pine nuts.

Nutrition Facts

306 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 8mg; sodium 419mg; potassium 1070mg; carbohydrates 44g; fiber 5g; sugar 7g; protein 11g; trans fatty acidg; vitamin a 1458IU; vitamin c 58mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6 1mg; folate 60mcg; vitamin b12mcg; calcium 141mg; iron 3mg.

Reviews