This isn’t so much a recipe but more just a simple cheat to making the simplest of foods for a none attended quick and easy lunch.

On a Saturday morning I grab a couple of baking potatoes; prick them with forks, coat in olive oil and salt/pepper.

You can cover the potatoes in foil if you want or if they are particularly big but it isn’t completely necessary. The main difference is that you get more charring on the potatoes skin of you don’t, if you really like that type of crunch.

I switch the slow cooker on low and drop in my potatoes. 3-4 hours later I take them out and add any fillings we fancy that day.