Wash potatoes; drain excess water.
Place damp potatoes in slow-cooking pot.
Cover and cook on low 5 to 6 hours or until done.
Cut off the top third of each potato lengthwise and scoop out, leaving a 1/4-inch shell.
Mash potato pulp with butter, cream, honey, rum, cardamom, and salt.
Return mixture to shell.
Top with walnuts.
Arrange on shallow baking sheet.
Bake in 425°F.oven for 15 minutes.
Makes 5 to 6 servings.
This recipe is not suitable for Cornwall or Sears tray-type Crockery Cookers.