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 My first two slow cooked spuds were perfect! |
 For a subsequent batch I used a 2 quart crock pot on High setting. Rub olive oil on each potato and line up around sides of slow cooker. This is the "before"..... |
 ......and 1.5 hours later this is the "after." Hardly any difference visually except the oil has been absorbed by skins. Note crockpot has minimal staining and will be an easy clean-up. |
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Technically these are not "baked" as in oven-baked. But this method yields surprisingly close results to the traditional baked potato. I had strong misgivings when I first came across this recipe, but when I tried it I was convinced it's the way to go for a fuss-free "baked" spud. The texture is much better than microwaved. The length of cooking time depends upon size and age of potato, crock pot and setting used (High or Low.) Newer crockpots have an elevated cooking temperature than the vintage ones, which may explain why people get varying doneness results. You'll have to experiment with your own slow cooker to perfect the timing. Most slow cookers heat from the sides rather than the bottom, so place potatoes along the side edges to optimize crisping of potato skins. Wrapping in aluminum foil is an option but tends to steam them more and soften the skin. I don't season them before cooking though some recipes say to.
Ингредиенты
Инструкции
- Wash then dry potatoes thoroughly. If time allows, allow them to air-dry additional time before preceding.
- Preheat crockpot at desired setting for 10-15 minutes.
- Rub each potato with oil and place in bottom of crockpot (along the sides if possible.)
- Cover and cook. Suggested cook times on Low: 4 1/2 to 7 hours; on High setting cook for 1 1/2 to 3 1/2 hours. Time is only approximate and will vary with slow cooker, potato age and size, and quantity cooked.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 159g | |
| Calories 123 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 673mg | 19% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.25g | 1% |
| Protein 3.23g | 5% |
Комментарии
%20%20Newer%20crockpots%20have%20an%20elevated%20cooking%20temperature%20than%20the%20vintage%20ones,%20which%20may%20explain%20why%20people%20get%20varying%20doneness%20results.%20You'll%20have%20to%20experiment%20with%20your%20own%20slow%20cooker%20to%20perfect%20the%20timing.%20Most%20slow%20cookers%20heat%20from%20the%20sides%20rather%20than%20the%20bottom,%20so%20place%20potatoes%20along%20the%20side%20edges%20to%20optimize%20crisping%20of%20potato%20skins.%20Wrapping%20in%20aluminum%20foil%20is%20an%20option%20but%20tends%20to%20steam%20them%20more%20and%20soften%20the%20skin.%20I%20don't%20season%20them%20before%20cooking%20though%20some%20recipes%20say%20to.){kind=link}