This is a fabulous way to make Baked Potatoes if you want something ready when you come home from being gone all day and you don’t want to fire up the oven and wait an hour for your potato. To make this a complete meal pick up a rotisserie chicken on your way home to shred with some salsa, or get some barbecue pulled pork or brisket and top your potato with meat, cheese, sour cream, and a touch of butter.
Ingredients:
4 large or 6 medium sized Idaho or Russet baking potatoes, scrubbed under running water and dried
1 or 2 Tablespoons butter, softened
Prick each potato several times with a fork or the tip of a sharp knife and rub the outside with butter. Pile in the slow cooker, do not add water. Cover and cook on HIGH 3-5 hours, or on LOW for 6-9 hours. The more potatoes in the cooker, the longer your cooking time. Remove the potatoes, slice open, and add your favorite toppings.
Serves: 1 potato per person
Recipe from Not Your Mother’s Slow Cooker Cookbook