Slow cookers are the bomb. There are a ton of things you can cook in them beyond chilis, soups and stews – think whole chickens and even creme brûlée – but I came across this brilliant way to “bake” potatoes, and it was the perfect solution for an apres-ski baked potato dinner. With the potatoes taken care of, all we needed to do when we got home was reheat the chili (it’s always best made the day before anyway, and set out the grated cheese, sour cream and chopped green onions. You could also do potatoes while you’re at work, and pick up a deli roast chicken on the way home.
Not only is this a great solution if you want to have a baked potato bar (perfect for TV-centric parties, like the Oscars or Superbowl), it’s perfect when you don’t want to heat up the house by turning on the oven.
To make baked potatoes in the slow cooker, all you need to do is poke your potatoes with a fork and wrap them in foil, then pile them in your slow cooker. No need to add liquid – all the potatoes’ moisture is trapped inside as they cook. Set it on low for 6-8 hours and you’re good to go!
Photo credit: istockphoto.com/LauriPatterson