Spring is here and that always means crank up the outdoor grill. Some people will laugh when I say I have 2 outdoor electric grills, both are Weber grills, one is small and the other is bigger. I have used charcoal and then mainly gas but for convenience sake I switched to electric.
What a great idea from Allrecipes.com to bake your potatoes in a slow cooker. Gene hated to have the oven on when the weather was warm so slow cookers were always an option. Of course – why heat up our home! I wonder why I did not think of this great idea. When your grill(s) are busy and the microwave is being used for quick dishes pull out your slow cooker. My last big family/friend event I needed a lot of baked potatoes. My slow cookers would have been perfect to use instead of tying up one of my electric grills.
- russet potatoes (try to get them about the same size)
- olive oil
Rub the potatoes with oil and wrap each in foil. Prick the potatoes with a fork or knife a few times. Place in slow cooker and cook on high for about 5 hours if you have only one layer. Time may vary depending on the number of potatoes you are cooking.
Recently, I cooked 6 average size potatoes (6-8 oz. each). The 5 on the bottom cooked quicker and the one on top was not quite as cooked. Makes sense as the bottom layer was the closest to the heat. So take this into account, maybe rotate the potatoes half way through the cooking time. You could probably cook up to 10 potatoes but I would certainly add more cooking time and move the top layer to the bottom. Just allow enough cooking time, potatoes will stay warm wrapped in foil for a long time.
Perfectly baked and then I used the leftovers for Potato Pancakes the next morning.