These slow-cooker roasted potatoes are bursting with colorful vegetables, mild pine nuts, and tangy feta cheese. Serve as a side with steak, or add some beans and make it a vegetarian main dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
3 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Scrub potatoes thoroughly with a brush; pat dry. Prick the potatoes with a fork and wrap each potato 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 24x18-inch sheet of heavy foil in half to form an 18x12-inch rectangle. Combine bell pepper, onion, zucchini, oil, oregano, and ground pepper in a medium bowl; place mixture in center of the foil. Bring up the long sides of the foil and fold to seal. Roll up the short sides of the foil to completely enclose the vegetables, leaving space for steam to build. Place the foil packet on top of the potatoes in the cooker.

  • Cover and cook on Low for 3 to 4 hours longer or on High for 1 1/2 to 2 hours longer.

  • Remove the foil packet and the potatoes from the cooker. Carefully unwrap the potatoes and place on serving plates. Cut the potatoes in half lengthwise, cutting to, but not through, the bottom of each potato. Fluff the potatoes with a fork. Carefully open the foil packet with the vegetables. Top the potatoes with sour cream and the vegetables; sprinkle with salt. Sprinkle with feta cheese and pine nuts.


Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

306 calories; protein 11.1g 22% DV; carbohydrates 43.5g 14% DV; dietary fiber 4.6g 18% DV; sugars 6.9g; fat 11.2g 17% DV; saturated fat 2.6g 13% DV; cholesterol 7.9mg 3% DV; vitamin a iu 1477.8IU 30% DV; vitamin c 58.7mg 98% DV; folate 60.9mcg 15% DV; calcium 141mg 14% DV; iron 2.5mg 14% DV; magnesium 76.6mg 27% DV; potassium 1070mg 30% DV; sodium 419.4mg 17% DV.