Slow cooker/crockpot baked potatoes

I’m experimenting today. Have jammed several large baking potatoes in my biggest crock. No water, no salt, just tatties! ūüôā

The time is 9.45 am. Going to leave them until tonight and we’ll see how they turn out… Are you as excited as I am? ūüėČ

Check back here later for updates.

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4 pm and everything smells good. They ‘look’ as though they are already cooked. Not going to take the lid off just yet, because I want to leave them as long as possible – just to make sure they won’t explode if I don’t prick them first and leave them all day ūüėČ

6 pm and it’s time to serve up! They look a bit like boiled potatoes (skins are, of course, not crispy), their bottoms are slightly darkened (as if they had been on a baking sheet).

Now for the taste test! ūüôā Slice them in half and they mash easily. Quite yellow inside, not white, but quite fluffy. And they taste great with lashings of butter and grated cheddar cheese…

Things I would do different next time? Will try pricking them first. Read somewhere that makes them very fluffy inside (lets the steam inside escape).

And the million dollar question…would I make these again? Definitely! ūüôā