CQ - Baked spuds in Slow cooker??

Newbird · 19 October 2005 at 5:14PM

I've gone all boggle eyed reading all the slow cooker tips. Just seen somewhere a thread from CURRYQUEEN, talking about doin baked pots in foil in the slow cooker...but is there a thread where CQ tells us how to do this pls??

CQ - need you pls...

Ticklemouse · 19 October 2005 at 5:36PM

Newbird - a few Old Stylers have done this.

Basically, prepare your spud as normal, wrap in foil and place in your slow cooker. Add an 1/2 inch of boiling water to the pot and cover and cook as you would normally use a SC.

Some people have said they don't put water in their pot, but as they are not designed to be on without anything in them (and with baked spuds, this is almost what it is like) they were lucky not to crack the pot, so for safety's sake, use a little water. Some people add salt or oil to their potato skins, but this is personal preference.

I'm sure if I've got it wrong, missed something out or CQ does it differently, she'll be along to correct me

Curry_Queen · 19 October 2005 at 5:40PM

Hi Newbird

I don't think there was a separate thread about it, although I'm sure Squeaky will correct me on that if I'm wrong, and was something just mentioned in passing.

Basically I just tried it once whilst cooking a whole chicken in the slow cooker. I wrapped the potatoes in foil and placed them around the top of the chicken and left them to cook!

It certainly worked and they cooked through perfectly, but you don't get the crispy skins like you would in the oven, and they're more like what you'd get after microwaving them.

Hope that helps

black-saturn · 19 October 2005 at 5:42PM

Could you cook pots in the slow cooker but then transfer them to a frying pan for a few minutes to crisp up?

Ticklemouse · 19 October 2005 at 6:10PM

I thought 16011996 had success with them in the SC as does MATH.

Have a look in the Slow Cooker recipe thread - post 232 and onwards talks about them

Curry_Queen · 19 October 2005 at 6:19PM

I knew I could rely on someone to remember better than me

Newbird · 19 October 2005 at 9:28PM

Thx guys....will have a look and try it tomorrow.

pagan705 · 23 January 2006 at 7:07PM

Have just been back to the shop & changed my tefal 3 in 1 slow cooker for a 3.5l MR. I'm sure I've read about doing baked potatoes in a SC on this forum ...but the manual says to always add liquid to the slow cooker :think: I did manage to find an americain site that said to cover them in foil & put them in the bottom of the slow cooker but I'm worried everything will burn ..or I'll crack the pot. :eek:

Has anyone tried doing baked potatos in theirs ??? If so how did you get round the liquid problem & are they better done in the oven ???

Rikki · 23 January 2006 at 7:09PM

I don't know whether you can. So I am interested in the answers to this too.

Bogof_Babe · 23 January 2006 at 7:16PM

I did some wrapped in tinfoil and with half an inch of water in the pot (was worried like you about cracking the pot). They cooked really quickly, which surprised me, but tbh they weren't all that nice to eat. More like ones that had been boiled in their skins, rather than baked.

I too will watch with interest to see if anyone says it is okay to do them with no water at all. My crockpot is extremely old and the wrong shape (shallow and wide), so it wouldn't be the end of the world if I did wreck it, except I don't like the idea of it being all my own fault

.

SallyinWales · 23 January 2006 at 9:44PM

Does it have to be baked spuds? What about layered potatoes done with the addition of a little onion, some pepper, a spot of butter or oil and a splash of stock or white wine if you have any open. Should make lovely moist fluffy spuds in the SC and just as cheap

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CQ - Baked spuds in Slow cooker??

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