Baked Potatoes after Gastric Bypass are a great option for weight loss through your entire journey. And by cooking them in the crock pot, you’ll save so much time.
Potatoes have so many nutrients! And they can be grown in your own backyard. Add to that how fantastic they are during the mushy phase after gastric bypass weight loss surgery, and you have a pretty awesome dish.
I especially love how easy and fast this is to put together.
Adding the olive oil and seasoning salt makes the skins perfect to chomp on, too.
Try this recipe just a couple times, and you’ll wonder why you don’t make them more often!
Crockpot Baked Potatoes: SUBSTITUTIONS
While in your smushy phase after gastric bypass weight loss surgery, you’re going to be desperate for variety. So, hold your judgement until you try these substitutions. Like I tell my toddler, take your “no-thank-you-bite” before you say no.
- cottage cheese
- plain, greek yogurt
- black beans with diced tomatoes and corn
- Real bacon shredded well, instead of bacon bits during the soft foods phase
Cooking For A Crowd
You can do far more than four at a time. You can wrap them in foil, and stack the potatoes until the crockpot is completely full. Just make sure you can put the lid on top.
All you have to do is set out the individual toppings, and let folks serve themselves.
They can even use the tinfoil as their own plate! Such an easy pot-luck addition.
Now that you know how easy it is to make baked potatoes in a crockpot, you’ll make them all the time!
Perfect For Gastric Bypass Soft Food Phase
Baked Potatoes after Gastric Bypass are amazing. Have I convinced you yet?
Mashed potatoes are a huge staple in my house. I ate them in the soft foods phase, and never stopped. These potatoes are packed full of nutrients, plus all of the add-ins makes getting through the soft foods phase just a little bit easier.
Do not add bacon bits during the soft foods. Add real bacon, and really shred it down. Add sour cream and shredded cheese!
Buy The Stuff
Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker, Red – SCCPVL600-R
Crockpot Baked Potatoes
- 1 crockpot
- 4 sheets aluminum foil
- 1 gallon size zip bag
- 1 fork
- 4 Russet Potatoes well scrubbed (163 cal each)
- 2 tbsp Olive oil extra virgin
- 3 tbsp seasoned salt
- 1 cup sour cream fat free (74 cal per 1/4 cup)
- 1 cup colby jack cheese shredded (100 cal per 1/4 cup)
- 1/2 cup Bacon Bits (54 cal per 1/8 cup)
- 1/2 cup chives
- Prick the potatoes with a fork several times, all over.
- Pour the olive oil and the seasoning salt into the gallon sized bag.
- Drop in the potatoes, one at a time. Shake the bag to coat each potato.
- Wrap the potato in one sheet of tin foil, and put into the crockpot. Repeat for all potatoes.
- Cover, and cook on high for 4 ½ to 5 hours, or on low up to 8 hours.
- When ready to eat, open the foil and slice the potato down the center.
- Add about 1/4 cup of sour cream and shredded cheese to the middle of the potato. Smush together to incorporate completely.
- Sprinkle with bacon bits.
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