We have a new party trick today!
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.
You just need potatoes, salt, and olive oil. And 8 hours, but whatevs.
Tear small pieces of aluminium foil for each potato - enough to wrap it all the way around. Then, drizzle each potato with a bit of olive oil.
Sprinkle salt all over the potato, then use the aluminium foil or your fingers to rub the potato evenly with the salt and oil. Don't obsess too much.
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.
When you unwrap the potatoes, they'll be almost juicy, if a potato can be such a thing, because the liquid has had such a lovely long time to redistribute throughout the potato.
I slit my potatoes in half and give them a squish to open them up.
Butter, salt, and pepper are my drugs of choice for these particular spuds, but you can top them with whatever you'd like! A broccoli-cheddar version would be divine.
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.
Try these soon, and stay tuned for another fun topping idea. I love these for weeknight dinners!
Crockpot Baked Potatoes
- Total Time: 8 hours 5 minutes
- 4 baking potatoes, ½ - ⅔ 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.
- Prep Time: 5
- Cook Time: 480
- Serving Size: 4
Shared with Weekend Potluck.
Right up my alley! Thanks for sharing!
Yours look lovely! Every time I've tried to do this my potatoes turn all gray/black/yellow and kind of taste like tin. Have you had that problem before and if so what did you do to fix it?
These photos were actually the first time I did it and they just...worked! Not sure why yours would taste like the foil, but that stinks! I rubbed mine with oil and salt before I wrapped them, so maybe that gave them kind of a protective coating. I hope yours come out better next time!