A post going around promises an easier way to bake potatoes — no oven, just the slow cooker, with soft, fluffy, buttery centers and almost no effort. The method is simple: scrub four to six medium russet potatoes of similar size, prick them with a fork so steam can escape, rub them with olive oil, salt and a little black pepper, and set them straight into the slow cooker.
The key detail is what the recipe does not do: it adds no water and wraps nothing in foil — the potatoes go in directly, in a single layer, with the lid on. They cook on high for four to five hours, or on low for seven to eight, depending on size. A fork slid into the centre of the largest potato should go in easily when they are done.
Once cooked, the potatoes are sliced open and fluffed with a fork, then finished with toppings — the classic butter, sour cream, cheddar and green onions, or cheesy broccoli, a loaded version with seasoned ground beef, salsa and avocado, or garlic butter with cream cheese and fresh parsley.
A few tips round it off: pick potatoes of similar size so they finish together, russets for the fluffiest centres — Yukon Golds turn out creamier — do not lift the lid often or the cooking time stretches, and for crispy skins brush them with a little more olive oil and bake at 425 degrees for eight to twelve minutes. Leftovers go into the fridge within two hours and keep for three to four days.
