So…I know you are probably all picking yourselves up off the floor. This week’s Foodie Friday post is NOT a dessert or a sweet treat in any way.
It is, however, loaded with carbs. I will probably never choose something which is totally carb-free, because the carb addiction nicely accompanies the sugar and chocolate addiction.
If you’re nice, I may have a lovely follow-up (and yes…it’s dessert) recipe for you next week…also in the crock pot. But since I broke one of my crocks a couple weeks ago in a most-unfortunate incident, I can only mono-crock at present.
(Insert sigh here.) Let’s all have a moment of silence for the vintage Crockpot that went to be with the great Slow Cooker in the sky.
So anyway, I haven’t tried the dessert recipe yet. And I prefer NOT to stick my neck out and recommend recipes I have not yet tried.
I’m sure you understand.
Now you may be asking yourselves at present, “Why, on God’s green Earth, would I take so much time to make baked potatoes in a Crockpot when I can EASILY put them in the oven, OR put them in the microwave.
Frankly, I am not entirely certain, except for this: it was nice to be able to put these together earlier in the afternoon, leave for several hours (I may or may not have gone to someplace like the Salvation Army Store or something important such as that…full disclosure is not necessary.) and come home to a home-made dinner.
A dinner which I made.
For very little money.
And it was basically ready when I came in the door.
Ok, that was a little unnecessary trash talk. I’m sorry.
Let me pick that gauntlet back up…don’t want anyone tripping over it.
You could undoubtedly beat that. No need to try…I doubt it would be too difficult.
One other thing I must mention about this recipe…the name, in my opinion, is not entirely accurate. I would not consider these to be “baked” potatoes…they are steamed.
And while still delicious, they are not baked.
I just had to say that, lest someone come after me about it.
I know how you people are…demanding 100% accuracy at all times.
Wait, wait…that’s me.
So, since I’m really selling this recipe, I don’t want to delay putting it out there for you any longer. And BTW it’s difficult…I hope you all can follow it.
Crockpot Baked Potatoes
4-6 small baking potatoes (1-1/4 lb.)
1 tsp. oil
Any potato toppings you want
PRICK potatoes with fork; brush with oil. Wrap individually in foil.
PLACE, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).
UNWRAP potatoes carefully; cut slits in potatoes. Top as desired.
For best results, make sure there is space around each wrapped potato when placing in the slow cooker so that the potatoes cook evenly.