I know! I had no idea you could bake potatoes in a crockpot either! But I got a lovely email from Danielle --who doesn't seem to have a blog-- challenging me to try them out. She is hosting a two-year-old birthday party and had the fabulous idea of having a potato bar for the adults.
Large Baking Potatoes (Russet or Yukon Gold)
foil or parchment paper (optional -- nice if you are eating outside, but not necessary for cooking)
--let them dry, or pat them dry with a kitchen towel or paper towels
(because if you don't and you wrap them in foil, the foil then gets a little bit rusty and the potatoes become a bit discolored. Don't ask how I know this...)
--prick a few times with a fork
--wrap in foil or parchment paper (if you want to)
--put them all inside your crockpot.
don't add water.
they will cook.
they will not explode.
it's not weird.
cook on low for 10 hours if you have a super old slow cooker, about 6-7 hours on low in a newer one, or high for 3-6 hours or until desired tenderness.
If you are using a Ninja, you can bake at 350 on the oven setting for about 1 hour.
Check with a fork. When the potato falls off when poked with a fork, it's done. These can stay on the "warm" or "buffet" setting for hours and hours.
When you take the lid off, condensation will fall from it. Don't worry about it -- the potatoes will dry off again quite quickly and taste fantastic. If you'd like, you can keep the lid off while they are on warm to keep the condensation from building up.
I like the neat factor of this a lot. It might be more practical to cook them in the oven and then transfer to the crockpot for keeping warm. The potatoes taste amazing; they cook in their own juice and taste more potatoe-y than normal baked potatoes--but the color isn't the pure white color that you would expect---more of a beigey yellow.
but the neat factor is so very neat it makes me want to have a potato party.
Thank you, Danielle, for the very way cool idea and challenge!