Here’s an ingenious recipe for baking your potatoes while you’re at work or otherwise engaged. According to Martha Stewart’s chef, you can put them in the slow cooker in the morning and have piping hot tender baked potatoes on the table without giving it a thought. (This may the only practical idea Martha Stewart has delivered in recent years.)
The slow cooker used to be reserved for cooking dried beans and tough cuts of meat, but in the last few years it’s come back into vogue as a go-to source for low-fuss meals of all kinds. I’ve used my slow cooker for everything from broccoli casserole to bread pudding.
But this tip from Martha is possibly the most exciting discovery I’ve made involving the slow cooker. . While technically the potatoes aren’t baked when you slow cook them –you can call them “crocked potatoes” if you want to– they do come out with a perfectly moist texture. I can’t tell you how many times I’ve sliced into a baked potato from the oven, and it was still rock hard in the middle.
The best part about making slow cooker baked potatoes is that you can leave them for up to 10 hours, meaning you can make them while you are at work. It’s heavenly to come home to hot potatoes, especially if you’re trying to eat healthier.
Top them with chili and low-fat cheese for an easy meal, or make them a hearty side dish. A baked potato and salad can be a filling dieter’s dinner with no trouble whatsoever.
Slow Cooker Baked Potato Recipe
Scrub 4 or more potatoes and prick with a fork. Wrap in aluminum foil and place in an empty slow cooker (do not add water). Cook 8-10 hours on low, or 2 1/2-4 hours on high.
See how easy it is? It’s barely a recipe, but it may just change your life. You can load up the cooker with as many potatoes as you can fit in. However you have your slow cooker baked potatoes, remember: you’ll cook them slow, but they’ll go fast.