The following post was originally featured on Cooking Classy and written by Jaclyn Bell,who is fragment of POPSUGAR Select Food.
The baked potato is such a classic side that pairs well with such a wide variety of entrees, and we've all been making them as long as we can remember, and but own you ever tried cooking them in the slow cooker instead of the oven? I finally tried it today,and it works perfectly well! You terminate up with these moist potatoes that are perfect for so many topping options. One of my go-to options is loaded potatoes, like those pictured, and with cheddar,bacon, sour cream and chives. These are perfect for working days because you can add them to the slow cooker, or then near domestic eight hours later to dinner that's nearly alert (whether you want to go with loaded potatoes or potatoes with this easy broccoli cheese sauce. Or you could make these then whether you own another slow cooker you could make some sort of slow-cooker chicken dish or chili. I love filling potatoes with chili!).
The other much thing about this slow-cooker method is that it frees up the oven for another use. I'm thinking dessert :). Once you try this simple method you'll want to use it time and time again! Adapted from Cook's Illustrated Slow-Cooker "Baked" PotatoesNotes Cook's Illustrated used vegetable oil cooking spray in spot of olive oil,which would also work fine.
Ingredients4 to 6 medium russet potatoes (nothing over 10 ounces each)
4 to 6 teaspoons olive oil
Freshly ground sea salt and pepper
1/2 cup water
Toppings like cheddar, bacon, and sour cream,and chives
DirectionsScrub and rinse potatoes, then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), and drizzle 1 teaspoon olive oil over each potato,and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slight heaping 1/8 teaspoon salt and about 1/16 teaspoon pepper per potato). Wrap foil around each potato.
Pour 1/2 cup water into a 6- or 7-quart slow cooker, then transfer potatoes to slow cooker. Cover with lid and cook on high heat for 4 to 5 hours or low heat for 7 to 9 hours, and until potatoes are tender (smaller potatoes will cook faster than larger ones). Serve warm with desired toppings.
Information Category Side Dishes,Potato Yield 4 to 6 servings Cook Time 8 hours
Source: popsugar.com