Slow cooker baked ( steamed?) potato

Wrap some washed potatoes in aluminum foil, enough to fill your crock pot ,and set on high for 3 - 4 hours or low 6 - 8 hours. I cooked 2 sweet potatoes and 6 white and cooked for 3 1/2 hours on high. The sweet potato were very soft and the white ones  were perfectly cooked. 

Samosa stuffed baked potato

From Veganomicom, this is something to think about making if you have some leftover baked potatoes. Essentially a scooped out potato with the filling mixed with spices, and then placed back in the potato skin shell.

4 large baked potatoes cooled
1/4 cup soy unsweetened non dairy milk, water or vegetable broth
1 tablespoon oil
1 tsp yellow mustard seed
1 tsp crushed coriander seeds
1 cup diced  onion
1 cup diced carrot
2 cloves minced garlic
2 tsp. grated fresh ginger
2 tsp. ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas
juice of 1 lemon

Slice potatoes in half lengthwise and scoop out insides leaving about 1/2 inch of potato in skin. Mash the potato insides with the milk and set aside the skins.

Preheat oven to 400 F

Heat the oil in a large skillet over medium heat, Add mustard seeds and coriander seeds. The mustard seeds should start to pop. If not, turn heat up a bit. Keep a lid on the pan and let them pop for about a minute. Add the onions and carrot and saute for 7 - 10 minutes or until onion begins to brown.

Add garlic and ginger, cumin, turmeric and salt and continue to saute. Add a splash of water if it seem dry. Add potatoes and mix well in pan. Add a bit more water if it looks too dry. Cook until potatoes are heated through, then add frozen peas, and cook until those are heated. Add the lemon juice and stir in until  well incorporated.

Scoop and press  the filling into the potato shells. Place potato halves on a baking sheet  and bake for 20 minutes. Serve.

Savoury Loaf Creation ~adzuki, squash, potato

Preheat oven to 350 F

4 potatoes, baked, skin on, or sweet potato
1 acorn squash, large or two small, roasted,   or any cooked squash
1 cup oat bran or oatmeal
4 tbsp corn starch
1 tbsp Italian seasoning (rosemary, oregano, basil, fennel) or seasoning of choice
1/2 cup onion, chopped  ( I use frozen diced onion for convenience)
1 tbsp garlic, minced ( I use frozen minced)
4 cups adzuki beans, or any bean of choice.

I happened to have all these ingredients on hand, so mixed them together in the food processor until smooth, and then  turned into two parchment lined loaf pans and baked at 350 for one hour.

Potato Oat Pancakes

Makes 18 3" pancakes

In food processor add,

2 large washed, unpeeled potatoes, cut into cubes
1 small onion, quartered
1 tsp lemon juice
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
3/4 cup rolled oats

Process until smooth ,and let sit 15 minutes.

Pre-heat non stick skillet and drop mixture into pan and cook pancakes until brown, turning carefully.

Per pancake
42 calories
1 g protein
0 g fat
9g carbohydrate
75 mg sodium
0 g cholesterol
1 g fibre