1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 10 servings |
||
| Calories 106 | ||
| Calories from Fat 1 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 463mg | 13% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.1g | ||
| Protein 2.3g | 4% | |
Baked Potatoes from the Crock Pot
SERVES 10
Ingredients
- 10-12 small baking potatoes
- aluminum foil
Directions
1
Stab potatoes with fork.2
Wrap each in foil.3
Fill crock pot with potatoes.4
Cover and cook on High 2 1/2- 4 hours.5
Do not add water.6
Cooking time depends on how big your potatoes are.7
Use your best judgement.8
It doesn't hurt to cook them for the 4 hours.9
For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: LadyJenn
On Oct 14, 2009
Pure genius! I can do this when I get home from work, in seconds, and clean up is easy. I popped two medium-small potatoes in the crock pot (after washing and pricking with a knife), without the foil, on high for 2 hours and they came out perfectly. I don't like the peel, but roommates do, so I will oil and salt the outside next time. Thanks for sharing!
From: WiGal
On Oct 10, 2009
Perfect! I had an oven full of baby backs and this worked out perfectly. Thank you Audrey M for a keeper.
From: Chef #kennyp
On Jan 23, 2007
I use this method a lot. I also keep some in the refrigerator after cooking of course, for up to 2 or 3 weeks. If I want potatoes with my eggs or anything else, I chop one up and heat up with olive oil in a pan with onion, green pepper etc. or just some onion powder which takes only 2 or 3 min to do and I have them to go with my eggs etc. Like having instant hash browns, only much better.
From: Jackiean
On Jun 8, 2007
If I could give more that 5 stars I would.... I used regular potatoes washed and air dried. I poked them with the fork twice on each side. Wrapped them in the foil and they were great... they took 3 1/2 hours in my 4 quart crock. Thanks for this keeper !
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