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.
- Baking potatoes ( 1 or 2 per person) King Edward, Maris Piper and Wilja work well
- Rapeseed oil
- 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.
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.