Since I started looking into the issues with microwave cooking, I’ve basically decided to let it go. I don’t think I’ve used it now for over a month and at this point I can honestly say I don’t miss it at all. But one of the hardest things for me to remember to do was to put the baked potatoes in the oven an hour before dinner. Three minutes in the microwave had just been to easy!
Now, for those of you who are not home to put potatoes in an hour before dinner, or just want dinner prep to go a bit easier, you can also make potatoes in the crock pot. Most instructions out there on the web include wrapping them tightly in aluminum foil, but since I have an aversion to using aluminum directly on my food, I did a bit more searching and found this you tube video that includes just a bit of water: Crockpot Baked Potatoes
Disclaimer – I have not yet tried this method, but I’m thinking this would be a great way to have Sunday lunch started while we’re at church!
So do you have any other great tips I haven’t figured out yet?
- Baking Potatoes
- Extra Virgin Olive Oil or Butter
- Salt
- When picking potatoes to bake, it’s best if they are all the same size as they’ll get done at the same time. Once the potatoes begin sprout – they start to get soft and don’t taste as good, so try and bake them before they do. And don’t pick potatoes that look a little green!
- Wash them well as you’ll be eating the skins!
- Prick them a few times on each side with a knife or fork to allow stem to escape during baking.
- Don’t wrap them in foil – this essentially “steams” the potato, not bakes them.
- Rub with extra virgin olive oil or butter for crispier (and yummier!) skins. {you can sprinkle with salt to for extra yumminess}
- Bake at 350° for about an hour (or at 400° for 45 minutes for crispier skins).
- To speed cooking – place a stainless steel baking pin through the potato. This cuts my cooking time by about 25%!!
- If you remember to – turn them over about halfway through.
- They are done when the internal temp reaches about 210° or they are easily pierced.
This post is linked to: Works for me Wednesday and Real Food Wednesday
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About Donielle
No great tips, but I’ve been thinking more and more about getting a pressure cooker. I wonder if you can do potatoes in them? We rarely eat baked potatoes, though. I’m more likely to do oven fries or shred and fry. I’ve discovered that I really only use my microwave for squash and melting butter.
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I like the idea of using the crockpot! I don’t do baked potatoes because I live in Guatemala and right now, we are dealing with serious heat, so no oven use! We don’t have a microwave (grew up without, see no reason to have one), so the crockpot option is definitely worth a try.
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I do mine in the crockpot all the time. I cook on high for 4 – 5 hours. I put them in the crockpot the night before (DO NOT turn it on now). When the kids get home from school, they turn the crockpot on. After all our sports practices, we come home to perfect baked potatoes. I do use foil, but I would like to try making them with out.
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We have been without a microwave for almost a year now. Yay!
I, too, tend to do potato “fries” or stove-top mashed. But now that I know another way to bake them (crockpot) I’ll be more inclined to bake them, and then the oven will be available for the rest of our meal.
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I’ve never used foil when I’ve done this. I don’t put in water either. I may try rubbing some butter on them next time and then sprinkling on some salt and pepper !
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Where can I find a stainless steel baking pin? I have looked all over the place and they are no where to be found. About 10 years ago I had a 4 prong baked patato skewer the was great. Now I can not find anything anywhere….
Please help.
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donielle Reply:
February 6th, 2012 at 3:27 pm
@Carolyn, Mine are actually supposed to be for either roasting chicken, or skewers for the grill. I can’t remember.
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