Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
So when I told Bryan that I was making baked potatoes in the slow cooker, he laughed at me. I was a little skeptical myself, because, come on, baked potatoes in the slow cooker? Why not just microwave them?
I’m still not convinced that just baking potatoes in a slow cooker is the easiest way to go, but I gotta say, these potatoes were fantastic! They were garlicky, smoky and moist, not the least bit dry. And any excuse I have for eating tons of sour cream is a big hit with me.
You start off by cutting the potatoes almost all the way through, about every inch. Into those cuts, you put thin slices of garlic. Salt, pepper, olive oil and butter are sprinkled and poured on the potatoes. Then, slow cook the spuds until tender. In my slow cooker, that took about 4 hours.
Baked potatoes. Slow cooker. Who woulda thought?
Here’s the link to the recipe on O’Dea’s blog: http://crockpot365.blogspot.com/2008/05/crockpot-garlic-baked-potatoes.html
I don’t really care for the way potatoes taste when they are microwaved. They has a funny taste. I have nuked ‘em and then finished them in an oven which worked pretty well. This is a good idea for someone like me who doesn’t care for the quicker route. Put them in during the day on a weekend and have them for dinner later! We usually bake several potatoes on the weekend to have to use during the week. I’m going to try this and see how it turns out. Great tip!