With 825 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
Is is safe to "bake" potatoes in a slow cooker? It sounds like a recipe for food poisoning to me.
Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.
From the USDA Food Safety and Slow Cookers:
Personally, I would never trade the difference in quality and taste of baking a potato in an oven for one hour versus 5-8 hours in a slow cooker. Russet potatoes are about 80% water and wrapped up in foil left that long in a slow cooker is just going to steam the potatoes. A possible solution, if just 2-3 potatoes, would be to turn on the oven to preheat and microwave each potato for 4-5 minutes, then transfer to the oven to finish off. At the low temp and sealed in foil I’d also be concerned about maintaining a minimum temp of 140 degrees F.
The only way to measure if the potatoes are warm enough in cooking in a slow cooker is to use a temperature probe.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane