A well-baked potato is one of the most calming dishes in the world. It’s a rare treat that anyone can enjoy all year long. It’s simple to make, tastes nice, and you can vary it up a lot. You need to have baked potatoes on the table for dinner. You may serve them as a side dish with steak or transform them into a full meal with lots of toppings. A lot of people don’t know that there’s a simpler and maybe even better way to prepare them than the customary approach in the oven. That’s when the magic of putting potatoes in a crock pot with foil kicks in.
At first, you might not think of using a slow cooker to make baked potatoes, but once you try, you’ll wonder why you ever turned on the oven. This method is not only very easy, especially if you’re cooking for a lot of people or don’t want to heat up the whole kitchen, but it also makes potatoes that are really soft and evenly cooked with very little effort. You don’t need much to get started.
Of course, the potato is the main attraction. Russet potatoes are usually the best choice since they have a lot of starch, which makes the inside soft and fluffy, which is what everyone desires. You can cook as many as your slow cooker can hold, but be sure to allow space around each one so that the heat can go about.
You need to wash each potato very carefully before you cook them. Even if they look clean, potatoes could have dirt on their skin because they grow underground. If you have one, run it under cool water and use a brush to clean the vegetables. Make sure to dry them properly with a kitchen towel after you clean them. After that, use a fork to make a few holes in each potato. This step is very crucial because it lets the steam out as the potatoes cook, which keeps them from bursting from the pressure. It also helps the heat spread out more evenly in the middle.
Now that the potatoes are done, it’s time to add some taste. Rub a little olive oil into each one. This makes the outer layer a little sharper and makes the skin taste and feel better. After you oil it, put a lot of salt on top. Don’t be scared to add a lot of salt. It makes everything taste better and really soaks in when you cook it slowly. For a skin that tastes better, you can sprinkle some garlic powder, onion powder, black pepper, paprika, or even rosemary on the outside.
After you add the seasonings, wrap each potato in aluminium foil. Cut a sheet of foil that is big enough to completely cover the potato. Then, fold the sides tightly so that the foil keeps the heat and moisture within. This not only keeps the potato from drying out, but it also forms a mini-steam room inside the foil that cooks the centre just right and makes it creamy. Wrap each potato again.
Now all you have to do is put the covered potatoes in the crockpot. You don’t have to line the pot or fill it with water. Put the potatoes in the slow cooker with the foil still on them. You can put them on top of each other if you want to. If you have the time, you can let them simmer on low for 7 to 8 hours. You can cook them on high for 4 to 5 hours if you need them sooner. The crock pot’s consistent, moderate heat works wonders; it breaks down the starches evenly and slowly without burning the exterior too much.
To see if the potato is done, gently squeeze it with tongs or a towel-wrapped hand when the cooking time is up. It should give way easily when you push on it, but not too much. You can open one up and stab it with a fork if you’re not sure. It should go right in.
It’s time to eat now. After taking off the cover, split each potato in half and use a fork to fluff it up. You won’t be able to stop yourself from eating it since the inside will be so hot and velvety. Now is the moment to be inventive with your toppings. You can add other things to the butter, sour cream, shredded cheddar, and chives that people always appreciate. You might have crispy bacon bits, sautéed mushrooms, caramelised onions, or even leftover chilli or pulled pork for a substantial meal. You might want to put up a potato bar for a lot of people so that everyone can pick their own toppings.
Not only is this procedure easy, but it also always works. The skins of the crock-pot potatoes are just the perfect amount tough, and the insides are tender all the way through. On the other hand, potatoes that are roasted in the oven may not cook evenly or may dry up. This way, you can use your oven for other things or not at all. This is great for busy holiday meals or hot summer days.
Covering potatoes with foil and putting them in the crock pot is more than just a good cooking idea. They remind us that dishes that are easy to make and cook for a long time often taste the finest. You can turn a plain potato into a warm, hearty dish with a lot of flavour that is both tasty and filling with just a little planning and not much work. This way of cooking will be a hit with everyone, whether you’re making food for yourself, your family, or a lot of guests. You probably won’t want to bake a potato in the oven again after this.