A Wrap in Foil, Quite the Image!
Have you ever wished there was a way to roast potatoes that were not just delicious but really mouthwatering? Hey there, pals! The foil is the key. Before making their big debut into the slow cooker, each potato is given its own snug little foil jacket. Pretending to rouse them up from a restful slumber is like putting them to bed for a good night's sleep. Put the stove on low if you're willing to wait, or high if you want to meet up quickly.
Garlic, olive oil, and pepper permeate slow-cooked baked potatoes. Indulge in the delectable texture that will have your taste buds dancing! Make a baked potato that tastes just like the restaurant version right in your crockpot! Feel free to top them with whatever you want or eat them plain.
What is needed
Eight russet potatoes
2 tbsp canola oil
* 1/2 teaspoon of kosher salt * 1 tablespoon
ADHERENCE RULES
Coat the potatoes well with cold water for washing. Use a paper towel to pat the potatoes dry.
Before placing the potatoes on a baking pan, use a fork to penetrate their skin.
Add salt and pepper to the potatoes after brushing them with olive oil. To get the salt and pepper to stay, I prefer to massage them into the skin.
Separate each potato and wrap it in a piece of foil. Set them aside in a slow cooker. Slow cook, covered, for seven to eight hours, or high heat, four to five hours.
Slice open the wrapper or unwrap the package and top with anything you choose.
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