We LOVE baked potatoes in this house…even Annie chows down on them. However, I find that I don’t make them very often. Why? Well, for some reason I just hate heating up the whole oven to make potatoes. I know that’s weird. In the summer, it makes sense to avoid it because of heating up the house, but in the winter I have no excuse.
But then I came across a genius idea…to “bake” potatoes in the crock pot! I’m not sure why I didn’t think of it…we’ll chalk it up to sleep deprivation and Momnesia. But, there were a few problems I was seeing with all the posts out there about crock pot potatoes.
- They used aluminum foil. We try not to use aluminum foil much in this house and I really hate it touching my food…so I sure didn’t want to cover my potatoes with it for 8 hours in high heat. You can call me paranoid – as long as you call me for dinner.
- If you didn’t use foil, some people reported that the potatoes ended up all brown and grody looking. I’m not sure about you, but there’s something about eating food that looks ugly and gross…I’d be hard pressed to eat a potato that looked like doody – because I see enough doody in my day.
my idea to use parchment paper instead! I recently have begun a love affair with parchment paper. The stuff is just cool. It’s like paper – for your kitchen. Amazing, huh? We like the natural type – I found it at Earth Fare.
Parchment paper is safe to use up to 500 degrees without worrying about it catching on fire. I have enough to worry about without worrying that I’m setting the house on fire with potatoes in my crock pot. Speaking of fire, you can catch hot mitts on fire in the oven. Just thought you might want to know.
We only need two things for this magic – salt and olive oil. I like Real Salt but you can use whatever you have. Oh, and potatoes. We need potatoes for this recipe…use however many you want. Don’t forget them though – oil and salt do not a tasty dinner make.
I laid out 5 pieces of parchment paper because I was baking 5 potatoes…genius, I’m a total genius. Poke each potato a few times with a fork.Coat each potato with a bit of olive oil and then rub on some salt. It’s going to give the peeling a nice delicious flavor…you don’t want to skip this part.
I could lie and tell you that this part isn’t messy. But I won’t…I had oil and salt all over the joint before I was done. And those oiled potatoes are slippery little boogers.
Now, roll up each potato in its piece of paper. Tuck the ends under or twist them. Whatever floats your boat. Clean up the oil you got everywhere – otherwise later you’ll wonder what’s all over the bottom of your computer.
Place potatoes in crock. Cover and cook on low for about 4 hours. The time really varies because of potato size. I used some medium-sized baking potatoes this time. If you’re using ginormous potatoes, you might need 5-6 hours. If you’re using little potatoes, then quit this mess and make something else. Because really, who wants a little potato? Amen.
After 4 hours, mine were fork tender…but not mushy. I hate mushy potatoes. I hate earwigs too, but that’s neither here nor there.
It wasn’t time for dinner yet, so I just turned my crock to “warm” and let them stay in there until we were ready to eat. It was like its own little warming chamber. Cute.
Serve with the fixins’ of your choice. We like butter, cheese, and sour cream. Bon Appetit! (Now, imagine me saying that in my country slang.)
Crock Pot Baked Potatoes
- Potatoes/Sweet Potatoes
- Olive Oil
- Parchment Paper
Wash potatoes and dry completely. Poke each potato with a fork a few times.Coat each potato with olive oil and then rub with salt. Roll each individual potato up into a piece of parchment paper. Place in crock pot. Cover and cook on low for 4-6 hours or until fork tender. Serve or place crock pot on “warm” until ready to serve.
THM Compliant: Use sweet potatoes for an E side dish. Make sure to not use more than 1 teaspoon of oil per potato.
This post is linked at Trim Healthy Tuesday.