Thought I'd pass this Budget Savvy Diva recipe along, in case you've never tried it. Basically, scrub 6-12 large russet potatoes (my medium crockpot held 8 potatoes), prick the skins, rub with olive oil, salt/pepper to taste, wrap each potato in aluminum foil and pop them into the crockpot on low for like 8-9 hours. Wa-la, no need to heat up your oven in this blasting summer heat.
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| This is not one of my potatoes. I was too hungry to take pictures. |
Try to keep the potatoes all relatively the same size, or at least take the smaller ones out when they feel done. (Put on an oven mitt and give them a gentle squeeze.) If you let the little ones stay in till the big ones are done, the insides of the smaller ones turn that weird pinkish color (although they still taste okay.)
Hope you're enjoying your weekend and thanks for dropping by!
It is like an oven again today. I will be using the crock pot. thanks.
ReplyDeleteHope you liked them! As I mentioned to Nancy, someone said you can do them in the crockpot without wrapping them in foil and maybe then they will taste less like they've been steamed?? Dunno...
DeleteIt's 100F here today...We are using our grill tonight!! My hubs refuses to eat ANYTHING out of the crockpot!!! I tried the baked potatoes without him knowing how they were cooked and he took one bite and said "how did you screw up a baked potato?" HA HA HA.../
ReplyDeleteLOL, yeah they actually do have more of a steamed taste than an actual baked taste. Someone said you can do them without wrapping them in the foil and maybe that makes them less steamed-tasting?? Anything to keep from heating up that oven!!
DeleteYUMMY...and so smart to do in crockpot...
ReplyDeleteCrockpots are awesome!!
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