Our house was built about 80 years ago. The thing is old. Fun, unique and quaint, but old. While some things are updated, like my kitchen where I have double ovens (yay!), other parts of it aren't. Such is the case concerning the A/C. As in, there isn't any.
Generally Cheyenne has chilly weather from October-May and just a couple weeks of sweltering heat each year so it's usually not an issue. But the one time it starts to vex my soul is right about now. The house stays pretty comfortable until you turn on the oven - so baking stuff usually happens at night. What's a girl to do when she wants baked potatoes for dinner?
Why, bust out the crock pot, of course.
I thoroughly scrub each potato because I like to eat the skin - that's where the bulk of the nutrients are. Then place each one on foil, top with a bit of butter, salt and pepper. I used sweet potatoes here but when I make red or russet potatoes, I'll add some minced garlic and chopped herbs along with the butter.
Wrap each potato completely in foil and cook on low for 8 hours.
Yay for keeping the house cool AND getting to eat "baked" foods during the Summer!
Crock Pot Baked Sweet Potatoes
Yields 6 potatoes
3 tbsp. butter
6 sweet potatoes
kosher or sea salt
Wash and scrub each potato. Place 1/2 tbsp. on top of each potato: top with salt and pepper. Wrap each potato in foil and place in your slow cooker. Cover and cook on low for 8 hours.