Slowcookerbakedpotatoes Recipes

SLOW-COOKER BAKED POTATOES

Steps:

• Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.

BAKED POTATOES FROM THE CROCK POT

Steps:

• Stab potatoes with fork.
• Wrap each in foil.
• Fill crock pot with potatoes.
• Cover and cook on High 2 1/2- 4 hours.
• Do not add water.
• Cooking time depends on how big your potatoes are.
• Use your best judgement.
• It doesn't hurt to cook them for the 4 hours.
• For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

SLOW COOKER BAKED POTATOES

Steps:

• Scrub/wash potatoes and then dry.
• Poke with fork so they don't burst.
• If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt.
• Place potatoes in slow cooker. (no foil wrapping necessary).
• Cover, cook on low 8-10 hours.
• Other tips:.
• Wash potatoes night before, for quick prep the next day.
• The skins come out a bit soft so be careful when you remove them.
• I used russet potatoes and they came out great.

SLOW COOKER BAKED POTATOES

Steps:

• Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

SLOW COOKER BAKED POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours.
• Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted.
• Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.

LOADED SLOW-COOKER BAKED POTATOES

Steps:

• Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
• In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
• Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.