Crockpot “Baked” Potatoes
(Like my pink kitchen counter and backsplash?!?)
Well, for me it was a win. No one else in the house seemed to be too interested in it. 🙂
I saw a recipe online for “baked” potatoes made in the crockpot. Since we work full time and don’t have an hour or so to make dinner after work, we really never have them. (The fact that Mike hates potatoes is just a minor point, right? LOL) A crockpot-method of cooking potatoes could make baked-potato-eating a reality in my life. Hurray!!!!
I really liked them. I will say they had a *slightly* different flavor and texture than they do after being baked. I liked it a lot but crazy potato purists (*cough*mymom*cough*) may not be as okay with it. They were more moist than potatoes that have been baked and really didn’t need butter or sour cream. The meat of the potato was a little brown vs the light tan color you find after they’ve being baked.
Mike didn’t like it but he doesn’t like any potatoes so he doesn’t count. 😉 Ian and Matthew wouldn’t eat it either. Ian is kind of touchy about his food (and was hankering for cookies) so I wasn’t too surprised about that. I will say, I was a little surprised that Matthew didn’t eat it but he’s getting a little more unpredictable in the food department as he gets older.
We will be having more of these, even if it is only for my benefit. It’s a quick and easy way to make something I love that takes too long to cook on a normal weekday.
Crockpot “Baked” Potatoes
INGREDIENTS:
4 russet potatoes
toppings (sour cream, butter, cheese, chives, etc)
INSTRUCTIONS:
Wash and scrub potatoes until clean. Dry thoroughly.
When dry, prick potatoes with a fork and wrap in aluminum foil.
Cook on low for 8 hours or on high for 4.
Oh, YUM! I am trying these!!