Wednesday, May 21, 2014

No-Cook Wednesday: Crock Pot Baked Potatoes

For the next month or so, I thought it would be fun to feature delicious recipes that require little or no cooking time. After all, who wants to be standing in front of a hot stove when it's close to 100 degrees outside?  Not big-ole-pregnant-me, that's for sure! To kick off the series, I thought I'd share what I've got (not) cooking tonight...

Have you heard that you can make baked potatoes in the crock pot? I have three giant, organic, russets in mine right now. They've been cooking since about 8:30 this morning, and when I came home from picking Grace up from school this afternoon, the first thing I noticed was how incredible our house smells.
I have to admit, I have reservations about baking potatoes in the crock pot. Will the skin be crunchy?  Will the inside be white and fluffy? We soon shall see, and I'll let you know as soon as I find out! Also, what's your favorite baked potato topping? In the summertime, I'm a big fan of cold sour cream and a sprinkling of fresh dill!

Crock Pot Baked Potatoes
One large russet potato per person
olive oil
kosher salt
aluminium foil

  • Wash and scrub your potatoes. 
  • Pierce potatoes all over with a fork, then rub with olive oil and sprinkle with kosher salt. 
  • Wrap potatoes in foil, place in crock pot and cook on low for about 8 hours. 
  • Top with your favorite toppings. 
A few of our favorite topping combos: 
Maple baked beans, cheddar, butter and chives. 
Sour cream and dill. 
Butter with salt and pepper.
Poached egg and wilted greens. 
Diced ham and shredded Swiss cheese. 

Also, a swimsuit-friendly twice-baked-potato recipe.


photo credit: Favorite Family Recipes

1 comment:

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