By their very nature, baked potatoes are a simple dish. And while that makes for great busy weeknight suppers, it can also lead to some pretty bland dishes. But there is a way to get flavor into baked potatoes without piling them high with sour cream, bacon and cheese.
Using a vegetable peeler or microplane grater, peel the zest off a lemon. Then slice a few garlic cloves and throw in some salt, and you've got your flavor. It all just needs to be wrapped in tin foil and left to cook away in the slow cooker.
Slow Cooker Baked Potatoes
7 hours, 10 minutes
4 russet potatoes, scrubbed clean
Zest of one lemon
2 garlic cloves, thinly sliced
4 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Lay down four sheets of aluminum foil. Place a potato on each one. Pierce each potato a couple of times with a fork.
Spread lemon zest around each potato. Then do the same with the garlic, tucking a couple of slices under and around the sides of each potato.
Drizzle each potato with about 1 tablespoon of olive oil. Season with salt and pepper to taste.
Wrap each potato tightly in foil and place in a 6-quart slow cooker. Place the lid on, set to low and cook for 7 hours, or until potatoes are tender.
Fresh herbs make for a really nice flavor packet with potatoes, too!