Source: Midwest Living


Recipe Summary

20 mins
7 hrs
7 hrs 20 mins
1 potato, 1 tablespoon sour cream, and 2 tablespoons feta per serving


Ingredient Checklist


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.

  • 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.

  • 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.

  • 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; fat 11g; cholesterol 8mg; saturated fat 3g; carbohydrates 44g; mono fat 3g; poly fat 3g; insoluble fiber 5g; sugars 7g; protein 11g; vitamin a 1457.7IU; vitamin c 57.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.8mg; folate 60.5mcg; sodium 419mg; potassium 1070mg; calcium 141.4mg; iron 2.5mg.