Morning of a playoff game all you need to do is scrub as many potatoes as you need that night, I liked to scrub enough to fill my entire slow cooker because I think it helps them cook better. Wrap the still wet potatoes in tin foil and throw them in the slow cooker on low. If you want you can brush the skins with olive oil and salt before wrapping them in tinfoil for a flavor skin, but it isn’t necessary. Let the potatoes cook on low for about 6-7 hours and you will have potatoes so soft the skin is falling off of them.
Set up a baked potato bar with your potatoes and all of your favorite toppings. I love to heat up a couple different versions of Progresso Chili usually, Smokehouse Pork and Beef Chili with Beans and Southwest Style White Chicken Chili with Beans so that people can use whichever one fits their flavor profile better.
On our potato bar we love sliced olives, diced onions, cut up cliantro, seeded and sliced jalapenos, diced tomatoes, green onions, avocados wedges, shredded cheese, sour cream and of course chili.
One of the nice things about including a nice robust chili on potato bar is it helps take care of that protein element that people are looking for. My absolute favorite part about doing a slow cooker baked potato bar for our game nights is that I am not stuck in the kitchen, I am out watching the game with my friends and the clean up? It can be a total breeze, simply use paper bowls for your toppings and paper plates for everyone to eat on and you will have it cleaned up before the game is every over.
Do you want more recipes for the big game? Check out Progresso’s collection here.