Baked potatoes have so many wonderful applications on the gourmet table. They may take forever to cook in a conventional oven, which also heats up the house, but we often do it anyway for this world renown comfort food. They can also be done in the microwave, but rarely come out just perfectly right.
There is a method that is fool proof and delivers a perfect potato every time. Or at least every time that we have done it. Roast those bad boys in a crock-pot!
Pick your potatoes carefully. Large Russets work well for this method. Scrub them well, prick them with a fork to release internal steam buildup, and spray lightly or rub with a bit of olive oil. You may use butter if you prefer, but olive oil is a little healthier and gives the potato a lovely soft skin. Wrap each potato individually in foil. Pack our potatoes carefully into a crock-pot and seal it up.
Cook for eight hours on low. You can set this up the night before and start it in the morning for lovely hot potatoes when you get home from work.
Serve these with cheese, butter, sour cream or other toppings. They make a great base for BBW chop, chili with cheese, stroganoff (without the pasta), and many other meat or veggie based gravy/soup-like dishes.
This process may also be used with smaller potatoes for side servings with meals.