Step 1: Wash potatoes so they are ready to go.
Step 2: Wrap potatoes in foil.
|Some instructions I have seen online recommend poking some holes in the |
potatoes with a fork and/or rubbing the skin down with oil or something
before wrapping them in foil. I don't bother with any of that; I just wrap 'em up.
Step 3: Place potatoes in crock pot and out the lid on.
|Do not add water or anything, just put the foil wrapped potatoes in by themselves.|
Step 4: Set crock pot on low and wait.
|My shortest low setting is 8 hours, but I will check them sooner. The last time I did it, 8 potatoes |
were beautifully done in 6 hours. I'm cooking 10 potatoes today, so it might take a bit longer.
I started the pot about 5:50 AM, so I will check them about noon.
Do do do do, do do dooo... (Jeopardy Theme Song, indicating time passing...)
Six and a half hours later, I get around to checking them. These may look pretty much the same as when they started, but they're not...
HOT! Gotta use the tongs to pick them up now.
Sticking a fork in to check - and yep, all done!
Nothing left to do, but dress it with your choice of toppings. My choice? Butter, sour cream, and grated cheddar. (Well, actually Country Crock Light, light sour cream, but real cheddar cheese.) Oh, and salt and pepper.
I love baked potato skin and this makes a nice moist skin; it may be my favorite thing about them. So, I officially pronounce them: Yum!
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