One in which baked potatoes happen while you’re at work or away or doing whatever you want to do for 8 hours. Whee!
You convinced me to get my ass in gear and use my crock pot more, so I’m trying my darndest to do that for you. It’s going quite well so far, thank ya very much.
I read about this trick…..somewhereonline….and it SERIOUSLY works. Wrap up potatoes, set the thing to low, wander off, and BOOM. Potatoes! Baked! Moist! Tender! One thing that happens to me sometime with baked potatoes, especially when I fake it in the microwave, is that they get dry and then I feel compelled to douse them in all SORTS of fatty products. Not that there’s anything wrong with that, but these potatoes are the OPPOSITE of dry, so you don’t need quite as many condiments.
Wrap the potatoes tightly in the foil, and set them in the insert of the slow cooker. Yay! Done. Cover the lid and set to LOW for 6-8 hours.
These were WONDERFUL, and you could make as many as your slow cooker would hold – perfect for a crowd! I think mine could hold close to 10 potatoes, which is very exciting for future football entertaining – what about a baked potato bar? YES. I’m doing that.
- 4 baking potatoes, 1/2 - 2/3 pounds each, scrubbed
- 4 teaspoons olive oil
- salt, to taste
- Prepare 1 small sheet of aluminium foil for each potato, large enough to wrap all the way around the potato. Place 1 potato on each sheet of foil, and drizzle on 1 teaspoon of oil and some salt. Rub the salt into the skin and wrap the potato tightly in foil. Repeat with the rest of the potatoes.
- Place the potatoes in the insert of the crock pot. Cover with the lid, and set to LOW for 6 - 8 hours. When the potatoes are cooked, serve as desired.