by Michelle Jones, Founder @BetterBudgeting
Category: Recipes, Frugal
Prep Time: 5 minutes
Yield: 4-6 servings
Potatoes often get a bad rap with dieters but they are actually very nutritional and a staple food for most frugal families. Potatoes, a root vegetable, are rich in vitamins, essential minerals, and dietary fiber. They contain vitamin C, potassium, thiamin (vitamin B1), riboflavin (vitamin B12), folate (vitamin B9), magnesium, phosphorous, iron and zinc. Red, Purple, and Russett varieties also contain vitamin A and antioxidant flavonoids. In addition, potatoes are fat free, cholesterol free, and low calorie.
OVEN: When you're cooking other items in the oven it's easy to wrap potatoes in a bit of foil and place around the rack edges. (I love to bake them at 475 for about an hour, without foil, just butter and salt.)
MICROWAVE: You can also microwave potatoes for about 4 minutes for a tender and super fast spud.
CROCK POT: However, if you'd like to cook them slow in the crock pot for dinner tonight while you go about your busy day, try this recipe.
It's so simple it will make you smile! :o)
4-6 potatoes (Russett or Idaho)
Butter or olive oil (omit if desired)
Sea salt (if no butter or oil is used, leave washed potatoes slightly damp so the salt will stick)
Pepper (if desired)
Wash potatoes and pat dry. Prick the top side of each potato with a fork about 3 times. (Not sure why 3 times, I've just done it this way for 30 years. HA) Rub potato skins with a little bit of butter or olive oil, or whatever oil you prefer, then a pinch of sea salt and pepper, if desired. Though it is not necessary to wrap the potatoes in foil, you can if you really want to. It's okay. (My family likes them either way!)
Place potatoes in crock pot and cook on high for 4 hours, or low for 8 hours.
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