SCHOOL DAY SPUD BUD SUPPER

TRIED & TRUE THURSDAY

It's a recipe!

My daughters loved baked potatoes when they were growing up – I did this often for an evening meal.  You can prepare toppings the night before and quickly remove them from the refrigerator at mealtime. 

How to Bake a Potato in the Slow Cooker

Makes 1 to 8 potatoes

Ingredients
1 to 8 russet potatoes (See Recipe Note)
Olive , Canola or Vegetable oil
Sea Salt

Equipment
Aluminum foil
1 slow-cooker, any size

INSTRUCTIONS

1. Prepare the potatoes. Lay a square of aluminum foil on your work surface and set a potato on top. Prick the potato with a fork. Rub it with 1/2 teaspoon of oil and sprinkle with sea salt or potato seasoning. Wrap the potato tightly. Repeat with remaining potatoes.
2. Arrange the potatoes in the slow cooker. Lay the potatoes in the slow cooker so they fit snugly next to each other. If you are baking 1 to 2 potatoes, set them in the middle of the slow cooker; stack 5 or more potatoes in a second layer.
3. Bake for 8 to 10 hours on LOW. Cover and cook on LOW for 8 to 10 hours. The potatoes will be ready to eat any time after 8 hours, but will be fine if cooked for up to 10 hours. You can remove the potatoes and eat them at any point between 8 and 10 hours. Do not leave them on the WARM setting for more than an hour.
4. Remove potatoes from the foil, split, and eat. When ready to eat, unwrap the potatoes, split them along the length, and top with your favorite toppings. Leftover potatoes can be kept, wrapped in foil up to 3-4 days in the fridge.

Truthfully – I haven’t baked a potato in the oven for over 15 years.  This is my go-to way of preparing potatoes - especially in the summer as it doesn’t heat up the kitchen.

TOPPING SUGGESTIONS

Butter

Sour Cream - plain or w/chives

Shredded Cheese or Parmesan Cheese

Taco Meat

Salsa

Beef Stroganoff Sauce

Bacon

Pepperoni Slices w/pizza sauce

Olives - green or black

Lettuce

Any fresh vegetable - green pepper, onion, corn, broccoli, tomatoes, peas