OK, I have been told lots of times that you can cook jacket potatoes in the slow cooker but for some unknown reason, until recently I’d never actually tried making them in there.
Then a while ago we were having people round for drinks and I decided to make a chilli in the slow cooker but thought it would be nice to serve it with baked potatoes instead of rice (less chance of food dropping off the fork ;-)).
As I had enough to think about, I decided to try making the jacket potatoes in the slow cooker rather than the oven so I made each one a little wrapping out of foil, pricked it with a fork, poured over a little olive oil and sprinkled some salt on them. When I’d done that, I sealed the foil parcels up by folding the foil over and piled them all in my other slow cooker on high.
I cooked mine for about five hours but obviously cooking time is completely dependent on the size of the potato. After about four and a half hours I checked on them using a sharp knife in them (through the foil, there’s no need to unwrap them) to get a feel of how soft they were inside.
They were delicious – no crispy skinned as they would be if you did them in the over but just as delicious. We’ve had them loads of time since and they’re the reason why I hung on to my old slow cooker when I’d been planning to get rid of it.
They’re so simple to make that Miss Frugal cooks them regularly when she’s cooking tea – this is one of her creations – Herby Mediterranean roasted vegetables with herby chicken. That’s my name for it anyway, she just calls it chopped vegetables with chicken!
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