HOW TO: Slow Cooker Baked Potatoes
Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.
This is truly a one ingredient recipe. No water added. Only potatoes.
This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:
Potato Salad
Breakfast Hashbrowns
It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.
HOW TO: Slow Cooker Baked Potatoes
*This recipe is great for potatoes from the garden or grocery store.
Use any amount of potatoes that fits within the removable bowl of the slow cooker.
Prepare potatoes
Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)
Trim any bad spots but do not peel the potatoes
No need to poke holes or trim ends for steam release
To removable bowl of slow cooker, add:
Potatoes
That’s it. Not even any water is needed.
Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.
Serve hot or use in recipes requiring baked potatoes.
Brenda’s tips:
Serving size: however many fit in the slow cooker
These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.
Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:
Potato Salad
Breakfast Hashbrowns
Window to B’s kitchen…
