To me, baked potatoes just don't taste "right" unless they're made in the oven. I've tried the microwave version, and while it will do in a pinch, the taste and consistency just isn't the same. So I admit I was skeptical when I saw posts on Pinterest saying you could make baked potatoes in the crockpot. I was afraid they wouldn't cook evenly. Or maybe scorch on the bottom. Or have a weird consistency - yuck! But I figured it was worth a shot because I didn't want to wait until fall to have a baked potato!
I decided to prepare them exactly as I do for the oven.
First, I washed and scrubbed them...
Then patted them dry with a paper towel.
I placed each potato on a piece of aluminum foil large enough to wrap around the potato, and working one side at a time, I sprayed the potatoes with olive oil...
Then covered each side with ground sea salt, and wrapped the foil around them.
Next I placed them in the crockpot on high for 2-3 hours. I checked to see if they were done by poking them with a skewer. Once it goes through the potato easily and smoothly, the potato is done.
Totally light and fluffy - delicious flavor!!
If you need to keep them warm for a little while, you can leave them wrapped in foil in the crockpot and change the setting to "warm". When you're ready to serve, just add your favorite toppings! These are great served with Gus' Italian Meatloaf!
Note: The only thing I've noticed that is a bit "odd" is that instead of the pulp of the potato being white, it has a slightly golden-brown color. I assume this is from the skin. It tastes fine though - it's just the color that looks different.
So that's how you beat the heat and still have your favorite baked potato in the middle of summer!
What tricks do you use to help beat the heat but still serve your favorite meals?
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