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Crock Pot Baked Potatoes
Ingredients
  • 4 to 6 russet baking potatoes
  • 2 to 3 teaspoons olive oil (½ teaspoon per  potato )
  • 1 to 1 ½ teaspoons kosher salt (¼ teaspoon per  potato )
  • Aluminum foil
  • Toppings: Freshly grated Roundy’s Cheese (I used extra-sharp cheddar), chopped chives, cooked and crumbled bacon ; Roudy’s Non-Fat Plain Greek Yogurt
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