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I think these are pretty yummy! I used cream of celery soup and also added about 2-3 teaspoons of onion powder. Though I enjoyed this dish very much, I think next time I'm going to add some finely grated parmesan cheese for an extra level of flavor. It was a great accompaniment to a slow cooker ham. The ease was fabulous, especially when I had to be out the whole day and my family and I came home to a pretty terrific meal that was enjoyed on a cold and rainy day. You can't go wrong with these! Thank you Sharon123 for sharing.
We liked these. I used a homemade soup mix and red potatoes we grew in the garden. I think these would be great with fresh potatoes that the skins just peel off. The kids didn't care for the skins but they were easy enough to slip off for them.
What a clever recipe! These potatoes came out so soft, moist and creamy! It's hard to describe. They're much moister than a baked potato; more like fluffy moist mashed potatoes in the skins. But not too soupy. I used medium-sized russets, cream of celery soup and as per the recipe's suggestions, I added some chopped onions and a small can of sliced mushrooms (drained). I'll be making potatoes this way often. Thanx for posting this!
Simple and yummy. I used 4 good sized Yukon Golds and the celery soup option. I would use smaller spuds next time, not especially the tiny ones but something under nice baking size lol. Set on high for the full 6 hrs and I was getting a bit concerned when they were still as hard as when they went in at 4.5 hr mark. I just turned them over and put the lid back on. At 6 hrs they were cooked and I was able to smash them with a fork. The sauce is very good and there is a lot of it to go around. I used low fat soup so I feel pretty good about health factor here too. :D