Baked potatoes are one of my favourite meals. They are probably best wrapped in alfoil and cooked in the coals of an open fire but that is generally not practical so we compromise with what we have. It is uneconomical to turn on a conventional oven to bake 2 potatoes and for many years I cooked them in the microwave. While they are not strictly baked it made it reasonably quick and easy meal for a family.
In the last couple of years I read about cooking baked potatoes in the slow cooker. According to the article, you simply wash and dry and potatoes, rub them with a little bit of oil and put them in the slowcooker on High for 4 hours. It just seemed too easy but I decided to give it a go as I had nothing to lose – except maybe 2 potatoes. When I took them out they were cooked to perfection and were even crispy-skinned on the bottom – just like the ones you can buy from the baked potato carts in the street!
Since then I have tweaked the recipe slightly and add a spicy coating. Black pepper, herb salt, cumin and chilli (just a pinch of each) into a bowl and a teaspoon of flaxseed meal. I use this because it is gluten-free and it has some nutritional value. You could just use plain flour (either wheat or gluten-free) if you prefer.
Rub the potatoes lightly with oil then roll in the spice mixture and place in the slow cooker. No other oil or liquid is needed. I find that 4 hours is perfect for medium-sized potatoes but if you have larger ones you may want to extend the cooking time by another 30 minutes.
I serve these filled with refried beans and topped with a dollop of plain yoghurt and grated cheese. Coleslaw is a favourite addition and usually some fried mushrooms. Alternatively, you could fill with a bolognaise mixture or even tuna for variety. Some salad on the side makes a complete meal.