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 great, and you can alter it up a lot. You must have baked potatoes on the table for dinner. You may serve them as a side dish with steak or turn them into a full main dish with lots of toppings. A lot of people don’t aware that there is an easier and maybe even better way to make them than the standard oven method. That’s where the magic of foil-wrapped potatoes in a crock pot comes in.
You might not think of using a slow cooker to make baked potatoes at first, but once you do, you’ll wonder why you ever turned on the oven. This method is not only really easy, especially if you’re preparing for a lot of people or don’t want to heat up the whole kitchen, but it also gives you potatoes that are very 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 make sure there is space around each one so the heat can go about.
You need to wash each potato very carefully before you cook them. Potatoes grow underground, therefore their skin could be dirty even if they look clean. 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, poke a few holes in each potato with a fork. This step is very crucial because it lets the steam out as the potatoes cook, which keeps them from exploding from the pressure. It also helps the heat get to the middle more evenly.
Now that the potatoes are done, it’s time to add some taste. Rub a little olive oil into each one. This makes the outside layer a little sharper and makes the skin taste and feel better. After you oil it, sprinkle a lot of salt on top. Don’t be scared to use a lot of salt; it makes everything taste better and really soaks in when you cook it slowly. For a better-tasting skin, you can add some garlic powder, onion powder, black pepper, paprika, or even rosemary to the outside.
After applying the spices, wrap each potato in foil. Cut a sheet of foil that will completely cover the potato. After that, fold the sides securely so that the foil keeps the heat and moisture within. Not only does this preserve the potato from drying out, but it also forms a small steam room inside the foil that cooks the centre just right and makes it creamy. For each potato, do the wrapping process again.
Now it’s easy to put the covered potatoes in the crockpot. You don’t have to put water in the pot or line it. Don’t take the foil off the potatoes before putting them in the slow cooker. 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 a potato is done cooking, gently squeeze it with tongs or a towel-wrapped hand when the time is up. It should give way easily when you push on it, but not too much. If you’re not sure, you can open one up and stab it with a fork. It should go right in.
It’s time to eat now. After you take off the cover, cut each potato in half and use a fork to fluff it up. The inside will be very soft and heated, and you won’t be able to stop yourself from eating it. Now is the moment to be inventive with your toppings. People always prefer butter, sour cream, shredded cheddar, and chives, but you may add extra if you like. You might have crispy bacon bits, sautéed mushrooms, caramelised onions, or even leftover chilli or pulled pork for a substantial meal. If you’re having a lot of people over, you might want to set up a potato bar so that everyone can pick their own toppings.
Not only is this procedure easy, but it also always works. The peels of crock-pot potatoes are just the proper amount of tough, and the potatoes are tender all the way through. On the other hand, potatoes that are roasted in the oven don’t always cook evenly or dry out. You can also use this method to free up your oven for other recipes, or you don’t have to use it at all. This is great for busy holiday meals or hot summer days.
Putting potatoes in the crock pot and covering them with foil is more than just a good cooking idea. They remind us that simple, slow-cooked meals often taste the finest. You can turn a plain potato into a warm, hearty dish with a lot of flavour that tastes good and fills you up with just a little planning and work. This strategy will work for anyone, whether you’re cooking for yourself, your family, or a lot of guests. You probably won’t want to bake a potato in the oven again after this.
