Slow Cooker Baked Potatoes Recipe

Baked Potatoes alllow for such a delicious side dish or possibly a main dish. So comforting and ideal throughout the cooler months, baked potatoes really are one of the most popular things ever. A few years ago, there we were on a RV trip traveling throughout the day and we weren’t scheduled to come until nearly supper time. As you probably know right now, I love to use my slow cooker at home and on the streets, so I thought I’d try “baking” my potatoes inside the slow cooker while i was traveling tomorrow.

I must tell you, they reminded me of those tender, delicious, perfect baked potatoes you will get at steak houses. The kind which might be fluffy and simply melt as part of your mouth like butter. The kind that you could absolutely create a meal of right on their own they are so yummy. I’ve not baked them around my oven since.

Let me provide you with how to make baked potatoes inside slow cooker. It will seriously rock your world. First, choose your preferred potato for baking. Scrub them clean after which place them with a paper towel. I do not pat mine dry as I think the little moisture helps them from the slow cooker. See, these are just a bit damp. You’ll then desire a fairly large section of aluminum foil which will wrap around your potato for baking and seal tightly.

Place your potato within the aluminum foil, drizzle with organic olive oil and then sprinkle on the bit of Kosher or sea salt. Then, take additional bits of aluminum foil and produce balls from them. Just wad them nearly about the size a tennis or baseball. Arrange them for the bottom of the slow cooker.

I make this happen so that my potatoes aren’t resting directly about the bottom with the slow cooker insert. I’ve learned that if they do, the bottoms with the potato will cook a lot more than the rest on the potato leave a brown spot within the bottom. If that doesn’t bug ya, then just skip this method.

Then, arrange the potatoes on top in the aluminum balls you simply made. Place the lid on your own slow cooker and place the time for 6-8 hours on low or 4 hours on high. I will explain to you, I prefer them cooked on low greater than the high setting. Then, just permit them to stay warm unless you are willing to serve them.

Here’s my recipe for Slow Cooker Baked Potatoes. Try them the very next time you are planning to fix baked potatoes for ones family or company. 1. Scrub baking potatoes clean and place with a piece of aluminum foil. Drizzle with essential olive oil and sprinkle with salt. Wrap tightly with aluminum foil. 2. Make balls, about 4-6, outside of aluminum foil regarding the size of a tennis ball and arrange for the bottom in the slow cooker insert. 3. Place foil-wrapped potatoes into slow cooker insert and cook on high for 4 hours or low for 6-8 hours. Leave on warm until able to serve.

Creamy: Made with butter, all-purpose flour, salt, freshly ground black pepper, whipping cream (or half-and-half or light cream), grated Parmesan. Russet: Great for baking as being the results are light & fluffy; Also best useful for mashed, hash browns and french-fried potatoes. Red or Bliss: This is a waxy potato that’s advisable to use for salads, oven roast and soups (other varieties are likely to get mushy). Yellow-Fleshed: Has a nice creamy-texture which is best found in gratins.

New or Baby: If you don’t improve your own these may get pretty pricey! But new potatoes are ideal for boiling, roasting or steaming. Instant: Suitable for casseroles and meat pies or maybe a quick-fix mashed potato. Why do potatoes turn black (grey, purple, brown, pink, etc.) after they’re peeled, Skinned potatoes will become turning color whenever they’re confronted with the air long. Make sure to cover cut & peeled potatoes completely with water to prevent discoloration. If they’re gonna be sitting more than two hours before being cooked, ensure that the water is extremely cold.