CROCK-BAKED POTATOES
4 to 10 medium-size Idaho or russet baking potatoes, scrubbed under running water and dried
1 to 2 tablespoons unsalted butter or margarine, softened, or olive oil
Prick each potato several times with a fork or the tip of a sharp knife and rub with the oil or margarine. Pile into the slow cooker; do not add water.
Cover and cook on high for three to five hours or low for six to nine hours -- the more potatoes in the cooker, the longer the cook time.
Source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
4 to 10 medium-size Idaho or russet baking potatoes, scrubbed under running water and dried
1 to 2 tablespoons unsalted butter or margarine, softened, or olive oil
Prick each potato several times with a fork or the tip of a sharp knife and rub with the oil or margarine. Pile into the slow cooker; do not add water.
Cover and cook on high for three to five hours or low for six to nine hours -- the more potatoes in the cooker, the longer the cook time.
Source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Potatoes
Side Dishes - Potatoes
- Sweet Potatoes and Apples
- Bourbon Sweet Potato Puree with Toasted Pecan Topping (make ahead)
- Family Best Home Fries
- Baked Potatoes Italian Style
- Creamy Cheesy Potatoes (repost)
- Golden Colcannon (using thyme)
- New Potatoes in White Wine
- Celery Mashed Potatoes And Chicken Gravy
- Hash Brown Casserole
- Broccoli Cheese Potato Topper
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute