CQ - Baked spuds in Slow cooker??

Bitsy_Beans

I am suprised no liquid is added. I thought any SC had to have some liquid added to stop the crock pot from cracking? Or have I just made that up LOL!

elf06

oh now you got me worried :rolleyes: - off to search for info

elf06

Oh just had a though - people cook whole chickens etc with no added liquid so I think it should be ok.......?

Bitsy_Beans

Hmmmm seems we are none the wiser. I thought people still added the barest amount of liquid to a whole chicken.
Anyway don't listen to me. Receipe specifically says no water so guess it must work..........

elf06

:rotfl: Who knows :rotfl: Will let you all know tomorrow once I have tried it

lauren2007

Hi
Just stumbled across this thread when looking for ideas for slow cooker meals.
Did you try the baked potato recipe? How did it turn out?

Thanks

blushingbride_3

oh i'd like to know

elf06

tried them and they werent fantastic BUT i think that might have been me rather than the recipe. I put them on low for 10 hours (while i was out at work) and they went a bit mushy. Would deff try again but on high for 3-4 hours
HTH

Queen-Bee_2

Hi All,

I eat a lot of baked potatoes at the moment, which necessitates putting my oven on for around 1.5 hours.

So... my question is, is it possible to bake potatoes in a slow cooker, and if so, how do you do it, and do they come out nice and crispy???

Finally, am I right assuming that this is the most energy efficient way of baking a spud?

Thanks!
QB

Fruball

I would say not as with my SC it says that there must be liquid inside.

Also, I would say if you did try it, then the potatoes would end up soggy rather than nice and baked.

I love baked potatoes and found out recently that you can freeze them once cooked! So now, I batch cook a whole bag of potatoes in the oven, leave to cool and then freeze in one large bag. Then, when I want one I just fling it in the microwave for about 5 mins from frozen. The skins are not as good as straight from the oven, but they still have that oven baked taste that you just don't get with microwaved only spuds.

Apparently lots of restaurants/pubs freeze whole jacket pots all the time.

Or you could scoop out the middle of all of them, mash the insides with butter and cheese, S&P and open freeze, then pop in a freezer bag. Others on OS board do this.