Before Mass I washed, dried, pierced and wrapped several Russet potatoes in foil and placed them in a slow-cooker set to Low.
A mere six hours later they were tender and steamy. I placed the wrapped potatoes in a bread basket right on the table.
In the last thirty minute before the potatoes were done I fried up a pound of bacon and crumbled it. Along with the bacon bits we had grated cheese, butter, sour cream, chives and freshly ground pepper on the toppings tray. (To make this even easier on a busy night, make the bacon in advance and store in fridge.) Next time I plan to add steamed broccoli and scallions to the tray.
We all loved this easy, DIY meal and plan to make it a regular in our "rotation".