The crock pot has made my life so much easier. I try to use it as much as possible. I have read before that you can bake a potato in the crock pot, but not until just recently, did I try it.
I love potatoes; cook them any way and I’ll eat them. As a child, growing up with a huge garden full of potatoes, I had no choice but to like them, but one thing I don’t like is taking time to peel and cook them. Because of this, a 5-pound bag from the store usually lasts us forever in the fridge. Recently, my husband came home with a 10-pound bag from the grocery store, and I knew they would go bad quickly because they didn’t fit in fridge. Perfect time to try “baking” potatoes in the crock pot.
Prep took less than 1 minute per potato. I decide to scrub them, pat them dry, and wrap them in foil. I also poked them a couple times with a fork. I turned the crock pot to High and left them for four hours. If needed, you could also set it on low for 8 hours.
I couldn’t tell any difference, from an oven baked potato, when unwrapped and eaten that night for dinner.
I used my small crock pot that fit four medium potatoes. If I was feeding a huge gathering, I would use my 6 quart crock pot. I also tried skipping the foil wrapping step, and they still turned out good. I think it would be good to drizzle some olive oil over the skins and sprinkle sea salt over them before cooking.
The best part about this method of cooking is being able to have hash browns all the time! I’ve found I can cook the potatoes any time during the day, take them out, and put them in the fridge. Then, in the morning, they are so easy to shred and fry.