1Place the whole potatoes in the slow cooker and cook on HIGH for 3 hrs or until tender when tested with a fork
2Meanwhile, soak the broccoli and cauliflower in a bowl of boiling water for 5 mins. Drain and set aside.
3Cut the potatoes in half length ways. Scoop out the centre with a teaspoon, leaving at least 5mm of potato flesh all round so the potatoes hold their shape. (Use the potato you remove for something else)
4Fill the potato halves with broccoli and cauliflower. Line the slow cooker with baking paper and add the filled potatoes.
5Make the cheese sauce according to the directions on the packet. Spoon the sauce over the potatoes. Top with Parmesan.
6Cover, putting a tea towel under the lid, and cook on HIGH for 1 and 1/4 hrs, or until the vegetables are heated through and the cheese is melted
Submitted by Paulene Christie