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The slow cooker seems to be in constant use this summer at the Kitchen Shed. Not least because it leaves me free for the rest of the day to get on with the numerous jobs that keep appearing but also because we have a limited electricity supply and the slow cooker is the perfect solution.
Limited electricity supply or not, this is our favourite way to cook jacket spuds – it’s so simple and you’re guaranteed soft and fluffy spuds everytime. Perfect for a BBQ, the potatoes are put in the slow cooker in the morning and served in foil packages with butter or soured cream and chives on the side.
Serves: 2 to 8, depending on the size of your slow cooker.
Ingredients
- Baking potatoes ( 1 or 2 per person) King Edward, Maris Piper and Wilja work well
- Rapeseed oil
- Salt
- Squares of aluminuim foil large enough to wrap your potatoes in
- Scrub your potatoes clean and dry them well.
- Prick them all over with a fork or skewer.
- Rub the skins with a small amount of oil and then rub in a little salt.
- Wrap each potato tightly in foil.
- Arrange your foil packages in the slow cooker packing tightly and stacking them in a second layer if necessary.
- Place the lid on your slow cooker and cook for 8 to 10 hours on low or 4 to 4½ hours on high.
- I prefer to cook them on the low setting but you do get good results cooking them on high if you’re pushed for time.
- Cut your potatoes in half and fluff up with a fork and simply top with butter or your favourite topping.
This recipe also works well with beetroot.
I’m sending this recipe off to a few food challenges this month:
- The Slow Cooker Challenge, hosted by Janice over at Farmers Girl Kitchen.
- The Family Foodies challenge created by Eat Your Veg and Bangers and Mash where the theme is Al Fresco.
- Credit Crunch Munch created by Helen and Camilla, hosted this month by Linzi over at Lancashire Food.
- Recipe of the Week hosted by Emily at A Mummy Too.
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I had never thought of using my slow cooker for jacket spuds but having read your blog I did so for the first time today. Definitely the best jacket spuds I’ve ever had, and so easy! They just look after themselves! Thanks for sharing 🙂
Thanks Sarah, so pleased you enjoyed your slow cooker jacket potatoes so much. A pleasure to share.
I didn’t have a clue you could make jacket spuds in the slow cooker! Great idea, and a perfect low maintenance barbecue side. Thanks so much for linking up to June’s Family Foodies event.
I’m intrigued by these. I love my slow cooker but have never tried jacket potatoes in them. I love them done in the oven so you get a crispy skin. What are the skins like in the slow cooker? Does the foil they are wrapped in make them at all crispy?
The skins are not as soft as when you cook them in the microwave but I wouldn’t describe them as crispy. The skins are more like the jacket potatoes you might buy from a hot potato shop.
Great idea, really fancy giving this a go saves the kitchen becoming hot in the summer. Thanks for linking up to Credit Crunch munch
A fabulous idea Sarah and one which I shall definitely be trying out:-) Thank you for a fab entry to Credit Crunch Munch:-)
You’re welcome, Camilla and thanks. Jacket potatoes are definitely worth trying in the slow cooker & I look forward to your feedback.