Slow Spuds

I haven't got a recipe for you today, but I do bear news of a bit of a fab discovery.  Did you know, if you have a slow-cooker, you can use it to bake potatoes?  Well, you can.  Granted, they come out more like jacket spuds that have been cooked in the microwave than the (still infinitely superior, to my mind) crisp-skinned and fluffy version baked in the oven BUT... this has changed my life.  With this 'in hand', as it were, I can come home knowing that supper will be on the table in less than 10 minutes; very handy when life takes over, as it so often does, especially when there are the children's social lives to manage, not to mention all the other commitments one rashly takes on.

First thing in the morning, prick your potatoes, pop them in the slow-cooker and stick the lid on - no water necessary - then, and this is the part I really like, you are free!  Go back to bed, go to work, go off out for the day and leave them to it.  They need about 10 hours on MEDIUM, or a little less on HIGH and, when it comes to suppertime, your potatoes will be ready; needing only the customary knob of butter and whatever filling(s) you and your fellow diners currently favour.  That'll be cheese for all of us, then; with baked beans added for the boys - big and small - of the household and a heap of coleslaw for me (and a spot for my little James as well, who never likes to feel that he might possibly be missing out on anything, bless him!

Cath xx