CrockPot Baked Potato Tin Foil Dinner

Ingredients

8 Sliced Thick Sliced Center Cut Bacon (Diced Or Left In Whole Strips)
8 Medium Russet Potatoes (Washed)
8 Tablesoons Bottled Barbecue Sauce
4 Tablespoons Unsalted Butter (Cut Into 16 Pats Of Butter)
1 Medium Yellow Onion (Peeled And Finely Diced)
2 Ribs Celery (Thinly Sliced)
24 Whole Baby Carrots
3 Whole Green Onions (Thinly Sliced)
1 Cup Shredded Cheddar Cheese (shredded)

Directions

In a medium skillet on the stove-top, cook the bacon until crispy. Drain on a plate lined with paper towels and set aside for later.

Tear off 8 generous sheets of aluminum foil to wrap your stuffed potatoes in.

Spray each sheet of foil with non-stick cooking spray if desired to prevent sticking.

Cut each potato into thirds, without cutting all the way through the potato.

Place 1 tablespoon of barbecue sauce on each sheet of foil and then place each potato on top of the barbecue sauce with the cut sides facing up.

Place a pat of butter into each slit in each potato.

Top each potato with diced onion and celery.

Arrange baby carrots around the sides of the potatoes and cup the foil up around them.

Add some cooked bacon and green onion to the top of each potato.

Bring the foil up around each potato and wrap the potato and it’s filling to cover and create a foil packet.

Place foil packets into a 6 quart or larger slow cooker (it’s okay if they are stacked on one another.

Cover and cook on LOW for 8 hours or until the potato is tender when pierced with a fork.

Carefully remove each foil packet from the slow cooker and open the foil just enough to add some shredded cheese to each potato.

Re-wrap and place the foil packets back into the slow cooker. Recover and cook for 20 minutes on LOW to allow the cheese to melt.

Serve the foil packets placed on a plate, slightly unwrapped so you can eat right from the foil.