In the past we've talked about several favorite ways to cook a potato to baked perfection. Well surprise, surprise, there's a new method on the block and it involves zero effort and you don't even have to be home while it cooks. Boo-yah!
We checked in with Cindy over at Skp to my Lou who made mention of this super simple baked potato method. Try this "set it and forget it" method that you can prepare before you even walk out the door for work.
Like other methods, this one involves wrapping your potatoes in foil. (You could add butter or a bit of salt for some kick, but this trick isn't about the seasonings.) Next, put your slow cooker on low and let the potatoes cook for roughly eight hours. When you're ready, so are they!
• Read More: Crock Pot Baked Potatoes from Skip to my Lou
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Sweet! I am making a quick chicken dish tomorrow that goes great with baked potatoes. Now I won't have to wait for them to get done.
do you have to wrap them in foil? I hate foil wrapped potatoes, I can taste it.
I do this myself but everyone might not like it. I am not a personal fan of drier potatoes, like baking potatoes, as many people are so I like a wetter texture, but, some people might not like the wetter texture that the potatoes get as they steam themselves cooked in the crockpot. If you like a dryer more actual baked texture this could be a problem.
This is awesome!!!! I'm making a batch this weekend so I'll have lunch all week. I am going to have a blast getting creative with the toppings. Thank you for this post.
@AMANDARH--you could probably substitute parchment paper or leave off the foil. People bake potatoes in foil to keep them from getting too dry in the oven. That's not likely to be a problem with this cooking method, since the crockpot keeps in so much steam.
Hmmm...I like a really crispy skin on my baked potato, with soft and tender insides. Just don't think this method would cut it for me!
Mmm...reserving judgement til after a lil experment....oven vs microwave vs crock all at the same time. Curious tho as to the energy comparisons - no way to measure that here. That said, I do love my crockpot & hope this works!
I like this idea a lot. Do you have to pierce the potatoes with a fork first?
I am going to try this with baked sweet potatoes.
Another good idea brought to you from the folks at TheKitchn! Thanks again. :-)
Have done this for years. Works for potatoes, sweet potatoes, whole squash. I do pierce them just in case, but I think in the moist environment you may not have to. Pumpkin for pies-eazy peazy like this (whole or cut into wedges)
Good lord, I love slow cookers. Thanks, VIHA for the idea about doing this for sweet potatoes -- I bet that would be great for ravioli fillings. My mouth is watering just thinking about it.
Like others, this I'd imagine that this would create more of a 'steamed' potato than baked. The crispy skin is the best part.
I was just thinking about whether I could do this the other day, weird.
If you're a fan of crispy potato skins, you could cook them for 6 hours or so and then finish them in the oven. That should work, so long as they get about 20 minutes in the oven. I'll have to give it a try to be sure, but that's my intuition.
what about energy consumption? my boyfriend claims this is a "Waste of energy" even though ive told him the wattage used for a crock pot is only about 70 whereas a microwave is 1100.
(Downer alert):
Great idea - I just wanted to point out the risk of holding (unperforated) foil-wrapped potatoes for extended periods below 140 degrees (60C) raises the potential for botulism toxin to grow, if it's present. So, as long as you're keeping the slow cooker at its simmer point (which is around 210F; 7-8 hours on "low", 3-4 on "high"), this method is cool. Just don't let it sit on "warm" for too long. Feel free to research this topic on the CDC website (BCCDC has a good pamphlet as well) or other cooperative extension sites... keeping our peeps safe!
I just poke holes in mine and put them in with no foil.
The same method also works for pie pumpkins and winter squash too. You cut them after they are done and scrape out the seeds. Beyond Easy Pumpkin Purée
I wonder if you could cook them like this, then hollow them out and bake them in the oven for twice-baked potatoes? That would be soooo much easier...
I just wanted to point out that slow cooking for 8 hours versus an hour in the oven is NOT a time-saver! Try pressure cooking your potatoes in 10 minutes, then post about how much time it saves!