Name: Baked Sweets and Russets
Ingredients: 4 to 6 russet potatoes or sweet potatoes (as many as will fit in your cooker; you can fill it to the top); Salt and freshly ground black pepper; Grated zest of ½ lemon; 3 tablespoons fresh lemon juice; 8 ounces (225 g) silken tofu; 1 cup (140 g) whole almonds, coarsely chopped; ¼ teaspoon hot paprika; ¼ teaspoon salt; 1 tablespoon olive oil; 2 tablespoons olive oil; 1 teaspoon chipotle chile powder; ½ teaspoon salt; Grated zest of 1 large lemon

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Why not make a baked potato or sweet potato the center of your meal? Add a protein-rich creamy sauce (no need for butter here), lemony spiced almond chunks, and something green, and it’s a perfect light but satisfying meal.

Ingredients

4 to 6 russet potatoes or sweet potatoes (as many as will fit in your cooker; you can fill it to the top)
Salt and freshly ground black pepper

Method

Morning

Wrap the potatoes tightly in aluminum foil (thin, not-heavyweight is easiest to use here) and arrange them in the slow cooker. Cover and cook on low for 8 hours.