Monday, March 28, 2016

Crock Pot Baked Potatoes

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Easter is over, and that means one thing: leftovers. So many leftovers. I had almost an entire bag of red potatoes sitting unused in my fridge, and absolutely nothing left in my grocery budget. That leaves one of my favorite {and cheapest} dishes on the menu...baked potatoes!

I have a special love of baked potatoes. When I was really young, money was tight around my house {as it usually is with young families}. Every Sunday, my mom would make baked potatoes and we'd pick up Whoppers from Burger King, back when they were $.99 each. We had that every Sunday after church for years, and with the exception of a terrible case of food poisoning from a Whopper about 5 years ago, it remains one of my favorite meals.



The great thing about these baked potatoes is they go in the crock pot. In order for them to bake correctly, they have to bake "low and slow," as my mom always said. So it can be hard to pull of a great baked potato when you have 20 minutes to make dinner at the end of the day. The crock pot solves that problem. You can leave them to sit virtually all day, whether you're at home or gone, and you'll come home to a perfect baked potato.



I hope you enjoy these and make some of your own baked potato memories!


Ingredients:
  • Potatoes
  • Butter
  • Salt and pepper
  • Tinfoil
  • Minced garlic {optional}

Directions:


Rinse potatoes well and remove any large "eyes" with a knife. Rip off pieces of tinfoil that can wrap around each potato. Poke each potato with a fork several times.




Melt butter and spoon some onto each potato.




Add some minced garlic, salt and pepper to each potato.




Seal each potato in the tinfoil and put inside crock pot. Cook on low anywhere from 5-9 hours, depending on how many potatoes you're making. The more potatoes, the longer it takes to cook.




Once potato is soft to the touch, remove carefully from the crock pot, unwrap, cut and add toppings. Serve and enjoy!


Love and potato memories,


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