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Scrub potatoes thoroughly; pat dry. Prick potatoes with a fork and wrap each in foil. Place the wrapped potatoes in a 3-1/2- or 4-quart slow cooker. Cover and cook on Low for 4 hours or on HIgh for 2 hours.
Fold a 24-by-18-inch sheet of heavy foil in half to form an 18-by-12-inch rectangle. In a medium bowl, combine red pepper, onion, zucchini (or squash), oil, oregano and black pepper; place mixture in center of foil. Bring up long sides of foil and fold to seal. Roll up short sides of foil to completely enclose vegetables, leaving space for steam to build. Place foil packet on top of potatoes in cooker.
Cover and cook on Low for 3 to 4 hours longer or on High for 1 1/2 to 2 hours longer.
Remove veggie packet and potatoes from cooker. Carefully unwrap potatoes and place on serving plates. Cut potatoes in half lengthwise, cutting to but not through the bottom of the potato. Fluff potatoes with a fork. Carefully open foil packet. Top potatoes with sour cream and vegetables; sprinkle with salt. Sprinkle with feta and pine nuts.