Slow Cooker Jacket Potatoes {Easiest Ever Recipe!} (2024)

FAQs

Is it cheaper to cook jacket potatoes in oven or slow cooker? ›

Bake a batch of baked potatoes in your slow cooker – it costs so much less than using the oven and is a great way to get ahead with the cooking!

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

It depends how well-done you prefer your spuds, but in general, they'll be ready to eat after 4 to 6 hours in a slow cooker. If you use the low setting, which is helpful if you won't be ready to eat anytime soon, they typically take between 6 to 8 hours.

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Skip rubbing your potatoes in oil and salt until the end of the cooking time. That's when they'll deliver the most texture and flavor benefit for the spuds. If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat.

Yes, it's possible to overcook potatoes in a crockpot. They can become mushy and lose their texture if left for too long. It's advisable to follow a recipe's recommended cooking time to achieve the desired consistency.

It's super speedy, meaning you've got a baked potato in less than one eighth of the time it takes in an oven. Cooking in the microwave is one of the most energy- and cost-efficient ways to cook. The microwave really draws the seasoning on the exterior of the potato into the skin, giving it a delicious flavour.

Yes, it is possible to overcook potatoes in a crockpot. Potatoes can become mushy and lose their shape if cooked for too long. It's recommended to keep an eye on the cooking time and check for tenderness periodically. Once they are fork-tender, it's best to remove them from the crockpot to avoid overcooking.

To a 6-quart slow cooker, add the potatoes, olive oil, garlic, and salt, stirring to combine. Cover and cook until the potatoes are tender, about 3 to 4 hours on high, or 5 to 6 hours on low.

If you'd prefer to add small diced potatoes and carrots, add them during the last 2-3 hours of cooking (to prevent mushy vegetables). The size and shape of your roast and make and model of slow cooker (older models cook slower) can affect the cooking time of your roast.

Should I soak potatoes before slow cooker? ›

It helps to soak the peeled, chopped potatoes in water for at least 30 minutes before cooking them. This leeches out some of the starch, and if there's too much starch that can make them gluey. Soak, drain, and rinse your raw potatoes before cooking them.

Hot air needs to get to the potatoes from all sides to ensure even cooking, and if you bake your spud with one side on a baking tray, you'll end up with a hard, charred spot and possibly uneven cooking.

If your baked potato is still hard after an hour, it may not have been cooked long enough. Baked potatoes typically require longer cooking times at higher temperatures to ensure they are soft and fully cooked.

Transfer the potatoes to the slow cooker (I use a 4.5-quart Crock Pot for reference). Toss with olive oil and seasonings. Cook until fork-tender, about 2 to 3 hours on high or 4 to 6 hours on low.

Reheat a Baked Potato on the Stovetop

Add a little olive oil to a skillet over medium-low. Cut the potatoes in half and put the cut sides in the pan. Cover with a lid and cook for three to four minutes. Once heated, remove the lid and flip the potatoes, heating on all sides, so the skin gets crispy.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy.