Thursday, September 8, 2016


It's a recipe!

My daughters loved baked potatoes when they were growing up – I did this often for an evening meal.  You can prepare toppings the night before and quickly remove them from the refrigerator at mealtime. 

How to Bake a Potato in the Slow Cooker
Makes 1 to 8 potatoes

1 to 8 russet potatoes (See Recipe Note)
Olive , Canola or Vegetable oil
Sea Salt
Aluminum foil
1 slow-cooker, any size

  1. Prepare the potatoes. Lay a square of aluminum foil on your work surface and set a potato on top. Prick the potato with a fork. Rub it with 1/2 teaspoon of oil and sprinkle with sea salt or potato seasoning. Wrap the potato tightly. Repeat with remaining potatoes.
  2. Arrange the potatoes in the slow cooker. Lay the potatoes in the slow cooker so they fit snugly next to each other. If you are baking 1 to 2 potatoes, set them in the middle of the slow cooker; stack 5 or more potatoes in a second layer.
  3. Bake for 8 to 10 hours on LOW. Cover and cook on LOW for 8 to 10 hours. The potatoes will be ready to eat any time after 8 hours, but will be fine if cooked for up to 10 hours. You can remove the potatoes and eat them at any point between 8 and 10 hours. Do not leave them on the WARM setting for more than an hour.
  4. Remove potatoes from the foil, split, and eat. When ready to eat, unwrap the potatoes, split them along the length, and top with your favorite toppings. Leftover potatoes can be kept, wrapped in foil up to 3-4 days in the fridge.

Truthfully – I haven’t baked a potato in the oven for over 15 years.  This is my go-to way of preparing potatoes - especially in the summer as it doesn’t heat up the kitchen.

Sour Cream - plain or w/chives
Shredded Cheese or Parmesan Cheese
Taco Meat
Beef Stroganoff Sauce
Pepperoni Slices w/pizza sauce
Olives - green or black
Any fresh vegetable - green pepper, onion, corn, broccoli, tomatoes, peas

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