5-Ingredient Slow Cooker Crispy Cheese Potato Rounds Directions:
Wash and dry the potatoes, then slice them into even 1/2-inch rounds. Toss the potato rounds with the olive oil, kosher salt, and black pepper until evenly coated.
Arrange the potato rounds in overlapping layers inside a 5- to 6-quart slow cooker, sprinkling some of the shredded cheddar between the layers and reserving enough to cover the top.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are tender and the cheese is fully melted.
Carefully transfer the potato rounds to a foil-lined baking sheet, keeping the cheesy layers together as much as possible.
Broil for 2 to 4 minutes, watching closely, until the cheese develops deep golden spots and the exposed potato edges become crisp.
Transfer to a serving platter and serve hot or warm.
WW Points Calculation
Olive oil: 4 points
Reduced-fat sharp cheddar cheese: 24 points
0-point ingredients: russet potatoes, kosher salt, black pepper — 0 points
Points Information
Total Points: 28 points
Servings: 8 servings
Points per serving: 4 points
Nutrition Information
Calories: 235
Protein: 12 g
Carbohydrates: 26 g
Fat: 10 g
Fiber: 3 g
Sugar: 2 g
Sodium: 430 mg
I'm waiting for your comments! Enjoy!
