Forget Your Oven and Use a Slow Cooker Instead to Make "Baked" Potatoes

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The on post was originally featured on Cooking Classy and written by Jaclyn Bell, who is purposes of POPSUGAR Select Food.

The baked potato is such a classic side that joins well with such a wide variety of entrees, and we’ve all been realizing them as long as we can remember, but have you ever tried cooking them in the crawling cooker instead of the oven? I finally tried it today, and it works extraordinarily well! You end up with these moist potatoes that are perfect for so sundry topping options. One of my go-to options is loaded potatoes, like those facsimile, with cheddar, bacon, sour cream and chives. These are perfect for work up days because you can add them to the slow cooker, then come residence eight hours later to dinner that’s nearly ready (if you hunger for to go with loaded potatoes or potatoes with this easy broccoli cheese impudence. Or you could make these then if you have another slow cooker you could as though some sort of slow-cooker chicken dish or chili. I love dding potatoes with chili!).

The other great thing about this slow-cooker method is that it looses up the oven for another use. I’m thinking dessert :). Once you try this unpretentious method you’ll want to use it time and time again!

Slow-Cooker "Baked" Potatoes

Notes

Cook’s Exemplified used vegetable oil cooking spray in place of olive oil, which would also earn a living fine.

Slow-Cooker "Baked" Potatoes

Ingredients

4 to 6 medium russet potatoes (nothing over 10 ounces each)
4 to 6 teaspoons olive oil
Freshly scope sea salt and pepper
1/2 cup water
Toppings like cheddar, bacon, crabbed cream, and chives

Directions

  1. Scrub and rinse potatoes, then dry. Lay each potato on a L- of aluminum foil (large enough to fully cover), drizzle 1 teaspoon olive oil above each potato, and rub around potato to evenly coat. Sprinkle with sea amass and pepper (I used a slight heaping 1/8 teaspoon salt and nigh 1/16 teaspoon pepper per potato). Wrap foil around each potato.
  2. Spew out 1/2 cup water into a 6- or 7-quart slow cooker, then deliver potatoes to slow cooker. Cover with lid and cook on high awaken for 4 to 5 hours or low heat for 7 to 9 hours, until potatoes are tender (smaller potatoes will cook faster than larger ditties). Serve warm with desired toppings.

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