3 1/2 pounds of potatoes, peeled and cut into 3/4 inch pieces – I probably used more like 4 pounds
1 red pepper, seeded and chopped – I left this out to avoid my kids complaining
1 package (10 oz) of frozen chopped broccoli
4 cups of low sodium chicken stock
1/3 cup of half and half
1/3 cup of sour cream (plus extra for garnish)
1 tbsp cornstarch
1 1/4 tsp salt
1/2 tsp black pepper
Garnish ideas – Sour cream, scallions, bacon (cooked and crumbled), shredded cheese, diced ham – what else do you put on your baked potatoes?
HOW TO PREPARE
1.) Combine potatoes, red pepper and broccoli in slow cooker. Pour chicken broth over potatoes. Cook for three (3) hours on high or six (6) hours on low – basically until potatoes are tender.
2.) Right before serving – in a small bowl, whisk together half and half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover from slow cooker and mash potatoes slightly and stir in liquid mixture.
3.) I used a potato masher to mix everything up and get the consistency I wanted.
4.) Serve with your favorite toppings!