By TULSA TO DO on Jul 9, 2008, at 2:14 PM Updated on 7/09 at 2:14 PM
TASTE
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A Tulsa World reader, former English teacher and great cook e-mailed today with a tip for anyone reading this blog.
Today's article on using the slow cooker during the hot summer months (You can read it here: www.tulsaworld.com/slowcooker) made her think about one of her favorite foods to make in her Crock-Pot.
Baked potatoes.
"It's great to have a baked potato ready when you come home from work, all done without heating up the house. RV'ers and campers can also have a baked potato to go, along with their grilled steaks, by using a Crock-Pot. They get a great meal without heating up their small
living spaces," she said.
The other nice thing about baking potatoes in a slow cooker is that you can pile several on top of each other, leaving your oven free for your main course.
Just remember not to add water; there's no need.
CROCK-POT BAKED POTATOES
6 to 12 potatoes, more or less
1. Prick potatoes with a fork. Wrap each in foil. Fill dry Crock-Pot with the wrapped potatoes.
2. Cover Crock-Pot and cook on low for 8 to 10 hours.
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