I just started baking my potatoes in the slow cooker and let me tell you, it is a game-changer for busy weeknights! This recipe really couldn’t be easier and is versatile enough for all tastes and likes. I like purple sweet potatoes for the mega dose of antioxidants they provide (and they taste amazing); my husband likes regular sweet potatoes; and my kids like regular potatoes. I toss a whole variety of potatoes in the slow cooker along with cut-up peppers and onions, and a drizzle of olive oil and some seasonings. Set it and forget it. Load them up with the toppings of your choice.

It’s like a fiber-packed version of a fajita or, better yet, a giant nacho. The whole family is sure to like this one. Thank me later!

Gut health tip: I always make extra so I can have leftovers for lunch or dinner the next day. When you cook, cool, and reheat potatoes (and grains), you create a type of starch that behaves differently than most carbs: resistant starch.

Resistant starches “resist” digestion and act more like fiber in your digestive tract. They function as a type of prebiotic fiber in your gut that encourage growth of healthy gut bacteria in the large intestine. They also encourage butyrate production which helps fuel your body and brain. And since these starches “resist” digestion and act like fiber, this means that they are not fully absorbed into the body and so have a lower effect on raising your blood sugar.

Serves 4-6

Ingredients:

• 4-6 medium potatoes of your choice, washed and dried
• 1 onion, thinly sliced
• 3 medium colored bell peppers, cut into 1/4-inch-thick-strips
• 3 garlic gloves, minced
• 2 tsps Trader Joe’s Chili Lime seasoning (or you could use a blend of chili powder and cumin)
• 2 TBSP extra virgin olive oil
• Salt and pepper
• 1 can black beans, drained and rinsed
• Shredded chicken (make your own, buy pre-cooked, or use a rotisserie chicken)

Chili Lime Aioli

• 1/2 cup mayo (or you could use Greek yogurt or a combo of mayo and Greek yogurt)
• Juice of 1 lime
• 1-2 tsps Chili lime seasoning (Trader Joe’s)

Additional toppings of your choice:

• Sour cream
• Cheese
• Salsa
• Guacamole or diced avocado
• Sauerkraut
• Cilantro
• Microgreens
• Roasted broccoli
• Chives
• Chili

Instructions:

1. Poke the potatoes a few times with a fork and add them to the slow cooker.
2. Scatter the onions and peppers on top of the potatoes. Season with salt & pepper, Chili Lime seasoning (or chili powder/cumin combo), and then drizzle with olive oil.
3. Cover and cook until the potatoes are tender when pierced with a knife, about 6-7 hours on low or 4-5 hours on high.
4. Transfer the potatoes to a plate.
5. Transfer the onions and peppers to a bowl.
6. Make the aioli: add all of the aioli ingredients to a small bowl. Whisk to combine.
7. Assemble your potato bar: Add the chicken (for protein) and black beans (for added protein & fiber) to separate bowls. Put any other toppings you are using in bowls.
8. Cut a slit lengthwise in each potato, and squeeze each gently to open. Season with salt and pepper. Spoon the vegetables, beans, chicken, and any other toppings over the top of the potatoes.

Enjoy!