Easy “Baked” Potatoes

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Serves 4 to 6

Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Forget about preheating the oven to achieve perfectly cooked baked potatoes with a creamy interior—we moved this dish to the slow cooker, leaving the oven available for other things (like the main course). Wrapping the potatoes in foil and including a little water in the slow cooker helped them cook through more evenly. Spritzing the potatoes with vegetable oil spray ensured that our seasonings adhered (salt and pepper did the trick). Serve with your favorite baked potato toppings.

4–6	russet potatoes
	Vegetable oil spray
	Salt and pepper
½	cup water

1. Spray potatoes with vegetable oil spray and season with salt and pepper. Wrap potatoes individually in aluminum foil and place in slow cooker. Add water, cover, and cook until potatoes are tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Transfer potatoes to serving dish and carefully remove foil (watch for steam); discard water. Serve.