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6 baking potatoes, unpeeled, unscrubbed
Rub each potato with olive oil and sprinkle it with salt. Wrap each potato in aluminum foil and place all the potatoes in the slow cooker. Cover and cook on Low for 6 to 8 hours or High 3 to 4 hours, or until the potatoes are fork tender.
Makes 6 servings.
I only did two potatoes and I did them in a 1 1/2 quart slow cooker.
This is a novel idea for using your slow cooker.
I've made baked potatoes a number of times in different slow cookers, but they don't look right when you get them out of the foil and cut in half.
Regular baked potatoes are white. Slow cooker bake potatoes always seem to be brown tinged. They're not burnt and they don't taste burnt, but they're brownish, and they're hot and edible, but they're brownish, if you know what I mean.
I think next time I'm going to have to come up with some novel serving idea. Maybe cheese sprinkled and topped with bacon.
The fact that they're brownish won't stop me from making them again.
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