Sometimes I just want something simple for dinner. A baked potato usually hits the spot and can be satisfying alone or even with a salad.
Did you know you could make “baked” potatoes in the crock pot? I guess nowadays you could practically make anything in there, but I never thought about a baked potato until I saw it on Making Memories with Your Kids, the blog I was assigned this month for Secret Recipe Club. Erin, the voice behind Making Memories with Your Kids has a ton of cute and fun ideas for families and kids, many that I have seen floating around on Pinterest. As usual, I had my list of recipes that I wanted to feature but I decided on the Crock Pot Baked Potatoes because once I saw that I was eager to try a baked potato in the crock pot.
Here’s the verdict of a potato baked in the crock pot…
I love it! Seriously, this may be the way I make them from now on. Sure, it takes longer but they are perfect. With the summer month’s ahead, popping a few potatoes in the crock pot in the morning and having them ready to go when you are ready to fire up the grill to throw on some steaks sure beats heating up the oven on a hot summer day. If you are entertaining, this is totally the way to go. And this beats zapping them in the microwave too. While I was at it, I wrapped a bulb of garlic and placed it in the crock pot too. It made the best roasted garlic, great top on these potatoes.
Of course, I had to put my spin on these. Sure, I could just wrap these in aluminum foil and pop these in the crock pot and let them “bake”, but I basted these first. To top these off, instead of loading them up with a ton of butter and cheese, I know I’m such a party pooper, but wait until you hear what I did. I whipped up a chive vinaigrette and topped them with crème fraîche. Oh yes, these are out of this world. You won’t be missing the butter and sour cream on these babies, trust me.
Intrigued? You definitely need to give this a try!
- 2 garlic cloves
- 2 tablespoon olive oil
- 3 pounds russert potatoes, washed
- 1 tablespoon fresh chives, chopped
- ½ teaspoon dijon mustard
- ½ teaspoon champagne vinegar
- 3 tablespoons olive oil
- Salt and pepper
- Crème Fraîche for serving
- Mince 1 clove garlic and place in a small bowl. Whisk in olive oil. Brush olive oil mixture over potatoes. Wrap potatoes in aluminum foil and place in slow cooker. Wrap remaining clove of garlic in aluminum foil and place in slow cooker.
- Cook on low for 8-9 hours or high for 4-5 hours until tender when pierced with a fork.
- In a small bowl mash roasted garlic clove. Add in chives, mustard, and vinegar. Whisk in olive oil. Season with salt and pepper.
- Drizzle vinaigrette over potatoes and top with a dollop of crème fraîche.
Find my next cookbook Summer Thyme available on Amazon May 31st!