Baked potatoes in a slow cooker

Surely, in childhood, almost everyone organized a “Baked Potato Festival” in a vacant lot, secretly sneaking tubers from their mother’s supplies.

Well, at the moment, not many people will refuse hot potatoes “in their jackets”, just taken out of the fire. But business and worries do not allow you to fulfill your wish, and the potatoes, covered in ash and emitting a mind-blowing smell, remain a dream.

But experienced housewives know that baked potatoes can be cooked in the oven. Naturally, it will not smell like a fire, but it will still turn out tasty and crumbly.

With the advent of the multicooker, baking potatoes has become much easier. There is no need to stand near the stove to control the process. Any multicooker model has a “Baking” function. With its help you can not only cook a pie, but also bake potatoes.

Potatoes baked in a slow cooker: subtleties of production

For baking, it is better to take young potatoes. There is no extra crumbliness in it, so it won’t boil over.
You don’t need to peel it, just wash it well with a brush under running water.
Older potatoes must be peeled, all eyes, dark spots, and damaged areas must be cut out.
Potatoes for baking can be cut into cubes, washers, or simply cut into 2–4 pieces.
To prevent the slices from sticking together during baking, rinse them with cool water beforehand, then place them on a towel and let them dry thoroughly. But keep in mind that peeled potatoes darken when exposed to air for a long time.
Immediately place a small amount of potatoes in the multicooker bowl in one layer so that they cook moderately. If you put a lot of potatoes, the slices in the middle will quickly become soft, while the top ones will remain raw.
With frequent stirring, the potatoes will not have time to fry, they will quickly become soft and lose their shape.
You need to stir the potatoes every 15 minutes. In some recipes, the potatoes are stirred only once - when the underside of the slices is fried.
Salt the potatoes at the very end of cooking, otherwise they will yield juice, soften, a golden crust will not appear on them, and the slices will lose their shape.
To add flavor, add your favorite spices and dried herbs to the potatoes. At the moment, on store shelves there are specially selected consistencies of herbs that are suitable specifically for potatoes. But you can use your own spices, for example, cumin, coriander, dill, suneli hops, thyme, pepper or dried garlic. Dried herbs can be added either at the beginning of production or in the middle. Place them when the potatoes are completely coated with oil. In this case, the crushed herbs will stick to the tubers and will not settle on the bottom of the bowl and burn.

Potatoes baked in a slow cooker

potatoes – 0.6 kg;
vegetable oil – 70 g;
salt and pepper to taste.

Peel potatoes of similar size, wash, and cut lengthwise into four pieces. Rinse again with water and dry.
Pour vegetable oil into the bowl. Install the “Baking” program. When the oil is hot enough, add the potatoes and stir. Close the lid.
After 15 minutes, open the multicooker and stir the potatoes. Bake for another 15 minutes.
Add salt and pepper. Stir gently. Cook for another 5-10 minutes. Serve hot, because the crispy skin of the potatoes becomes mushy when they cool.

Potatoes baked in a slow cooker: with herbs

potatoes – 0.6 kg;
vegetable oil – 50 g;
salt;
dried herbs (dill, basil, parsley) – 1 tsp;
black pepper - a pinch.

Carefully wash young potatoes of similar size with a brush. Cut into thick slices. Rinse again in cool water and dry on a paper towel.
Place in a bowl. Pour in the oil, salt, sprinkle with pepper and dried herbs, stir well.
Grease the multicooker bowl with oil, heat it up by setting the “Baking” program. Add cooked potatoes. Close the lid. Cook for 30–40 minutes. 15 minutes after the start of baking, carefully stir the potato slices so that the bottom layers are on top. Bake for another 15 minutes. Check the degree of readiness. Depending on the variety, the potatoes may already be soft. Place it on a plate, sprinkle with fresh herbs.

Potatoes baked in a slow cooker: stuffed with garlic and herbs

medium potatoes – 7–8 pcs.;
vegetable oil – 50 g;
garlic – 4 cloves;
chopped dill - 2 tbsp. l.;
salt;
ground black pepper.

Peel the smooth potato tubers, wash, and dry with a cardboard towel.
Make several deep cuts across the tuber, not reaching the bottom edge 1-2 cm.
Peel the garlic, rinse, and pass through a garlic press. Mix with chopped herbs. Carefully fill the slits with the fragrant inside.
Place the stuffed potatoes in a multicooker bowl, pour in vegetable oil, sprinkle with salt and pepper. Stir until the tubers are coated on all sides with oil.
Set the “Baking” mode, lower the lid. The production time in different multicooker models ranges from 40 to 50 minutes. After 20 minutes from the moment you turn it on, open the lid and stir the potatoes. After the same amount of time, stir the potatoes again. Check the potatoes for readiness using a narrow knife or toothpick.
2 minutes before the end of the cycle, open the lid, sprinkle the remaining herbs over the potatoes, and heat through.

Tip: you can bake potatoes with bacon in the same way by cutting them into thin slices and inserting them into the slits in the potatoes. Such potatoes will be perfectly saturated with fat and will turn out tasty and fragrant.

Potatoes baked in a slow cooker: with cheese and garlic

potatoes – 0.6 kg;
cheese – 150 g;
salt;
cream – 250 ml;
garlic – 2 cloves;
butter – 50 g;
nutmeg - a pinch.

Peel the potatoes, wash them, cut into thin slices. Rinse again with cool water to remove the starch.
Peel the garlic and chop it with a knife.
Grate the cheese on a medium grater.
Grease the multicooker bowl generously with butter. Sprinkle the entire bottom with garlic. Place half of the potatoes. Sprinkle with spices. Place the second part of the potatoes. Fill with cream.
Set the "Bake" function. Close the lid. After 30 minutes, open the multicooker, cover the potatoes with grated cheese, lower the lid, and bake for another 10–15 minutes. Sprinkle with chopped herbs.

Potatoes baked in a slow cooker: with paprika

potatoes – 0.5 kg;
butter – 20 g;
vegetable oil – 40 g;
ground paprika – 1 tsp;
black pepper - to taste;
salt.

Wash the young potatoes with their skins, rubbing well with a brush. Cut lengthwise into four pieces. Place in a bowl. Pour in vegetable oil, sprinkle with salt, pepper and paprika. Stir.
Grease the multicooker bowl with butter, turn it on in baking mode so that the oil warms up perfectly, but does not start to boil. Add potatoes and stir. Close the lid and bake for 40 minutes.
During cooking, stir the potatoes every 15 minutes with a special spatula. Once it is covered with a golden brown crust on the outside and soft on the inside, place it on a plate and sprinkle with chopped herbs.

Tip: using the same recipe, you can cook baked potatoes with cumin or other seasoning.

Note to the hostess

When choosing one or another dish to prepare, remember that starchy varieties of potatoes quickly boil over. Therefore, crumbly potatoes will not work if you decide to bake them completely. For this dish, take thick or young potatoes.

Baked potatoes in a slow cooker

Ingredients

Potatoes – 10 pcs.

Any oil - 2 tbsp.

Spices - to taste

98 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Baked potatoes in a slow cooker can be cooked in different modes. Almost all models of multicookers have an automatic “Baking” or “Roasting” mode; almost all have a “Multicook” function, which allows you to set the temperature to 110-120 degrees.

Production time depends on the size of the potato or potato pieces and ranges from 40 minutes to an hour.

Both vegetable and butter oils are suitable for baking. I tried baking potatoes in a slow cooker without adding any oil at all, and it also turned out delicious, but in my opinion, it tastes better with oil.

Choose spices to your own taste, for example, garlic and/or fragrant herbs.

The potatoes must be peeled and dried. During the season, the freshest young potatoes, grown on your own plots, just need to be thoroughly washed and can be baked with the skin on.

Pour or place oil into the multicooker bowl.

This recipe uses melted butter as an example.

Set the “Baking” mode for 1 hour or “Multi-cook” 120 degrees for 1 hour.

Place the potatoes in the multicooker bowl. Add spices, for example, whole cloves of garlic.

After about half an hour, open the multicooker lid and turn the potatoes over so that they brown on the other side.

It may take less than an hour to bake the potatoes.

You can check the readiness from time to time and pause production at any moment or switch the multicooker to the keep warm mode until serving.

Baked potatoes cooked in a slow cooker are ready.

Serve baked potatoes with sour cream or sauces as an independent dish or as a side dish for main courses of meat, chicken or fish.

Baked potatoes in a slow cooker - healthy! Recipes for potatoes baked in a slow cooker with spices, cream, cheese, bacon, etc.

Baked potatoes in a slow cooker can be prepared for a home dinner or for a gala table.

With all this, you can safely fantasize and create your own culinary masterpieces, because potatoes can be mixed with virtually any product.

Baked potatoes in a slow cooker - the main principles of production

Young potatoes are perfect for baking and don’t even need to be peeled. Ripe potatoes are peeled and washed well. Small tubers are left completely, and large ones are cut into slices.

It is very important to dry the potatoes before baking so that they are not stewed, but actually baked.

Heat vegetable oil in the bowl of the device and lay out the potatoes. Then it is sprinkled with oil, salted and seasoned with spices. The lid of the device is tightly closed and cooked in the “baking” mode for about an hour. After this, open the lid, shake the contents of the bowl to turn the potatoes over, and continue cooking in the same mode for another 20 minutes.

Potatoes can be baked in cream or sour cream to give the vegetable a soft, creamy taste. In addition, potatoes are baked with cheese, meat, bacon or fish. In this case, you will get a real dish for lunch or dinner.

Recipe 1. Baked potatoes in a slow cooker with spices

Ingredients

four medium potato tubers;

sunflower oil – 70 ml;

a bunch of dill and parsley.

Manufacturing method

1. Peel the potatoes, wash and cut into slices. Grease them on all sides with sunflower oil and place in a deep plate. Season with salt and pepper. Stir.

2. Transfer the potatoes to the multicooker bowl. Close the lid tightly and activate the “baking” function for half an hour. Then turn the potatoes over and continue cooking for the same amount of time.

3. Peel the garlic clove and finely chop it. Add it to the potatoes a few minutes before they are done.

4. Place the finished potatoes on a plate and sprinkle with finely chopped herbs. You can serve the dish as a side dish for fish or meat dishes.

Recipe 2. Baked potatoes in a slow cooker with sour cream

Ingredients

filtered water – 100 ml;

20 g butter;

a small bunch of greenery;

3 g nutmeg;

Manufacturing method

1. Peel the potatoes, wash them and chop them into bars or slices. Place in a separate bowl, add pepper, salt, nutmeg and stir. Leave for about seven minutes so that the vegetable is saturated with the smells of spices.

2. Lubricate the bowl of the device with sunflower oil. Place potatoes in it.

3. Dissolve sour cream in a deep bowl with drinking water, stir and pour the purchased sauce over the potatoes in the bowl.

4. Turn on the device in the “baking” mode for an hour. Remove the container with the prepared potatoes from the multicooker and sprinkle with finely chopped herbs.

Recipe 3. Baked potatoes in a slow cooker with cheese

Ingredients

500 g meat with layer;

10 g lean butter;

Manufacturing method

1. Peel and wash the potatoes. Cut it into thin slices. Rinse the meat, pat dry with napkins and cut into slices. Peel the onion and chop into rings. Rinse the mushrooms, dry and cut into thin slices. Coarsely grate the cheese.

2. Grease the bowl of the device with oil and place slices of meat on the bottom. Pepper and salt. Place a third of the potatoes. Season this layer with salt and pepper too. Place mushrooms and onion rings on top of potatoes. Add salt and arrange the rest of the potatoes so that they completely cover the filling.

3. Sprinkle everything on top generously with cheese shavings. Run the “baking” function for an hour. Close the lid. Move the valve to the “closed” position. Release the steam, open the lid and serve on plates.

Recipe 4. Baked potatoes in a slow cooker with bacon

Ingredients

eight potato tubers;

Manufacturing method

1. Peel, wash and dry the potato tubers. Make transverse cuts on any of them a little more than one-half. Season the vegetable with salt and pepper.

2. Wrap any tuber in a narrow slice of bacon and secure the ends with a toothpick.

3. Grease the container of the device with lean oil and place the potatoes in it, seam side down.

4. Close the lid tightly and run the “baking” program for 45 minutes. Serve the potatoes hot, sprinkled with chopped herbs.

Recipe 5. Baked potatoes in a slow cooker in foil with shrimp

Ingredients

5 large potato tubers;

10 small shrimps;

a bunch of dill, onion and parsley.

Manufacturing method

1. Peel the potato tubers, carefully cut out the core without cutting all the way through. It should look like a typical “barrel”.

2. Rinse the greens, shake off and finely chop. Mix greens with mayonnaise.

3. Salt the potatoes. Place two peeled shrimp inside and cover with mayonnaise sauce on top.

4. Wrap the potatoes in foil so that it completely covers the tuber.

5. Place the cooked potatoes with the hole facing up. Start the “baking” mode for an hour. This dish can be prepared during Lent using lean mayonnaise.

Recipe 6. Baked potatoes in a slow cooker with cream

Ingredients

10 large potato tubers;

garlic - four cloves;

ground nutmeg - two pinches;

butter – 30 g.

Manufacturing method

1. Clean the tubers, wash them and cut them into thin slices. Place the chopped potatoes in a sieve and pour over hot water.

2. Grease the container of the device with butter and crumble the garlic into it. Place half of the potato slices, salt and season with nutmeg. Pour in half the cream.

3. Now lay out the remaining potatoes, season with salt and nutmeg. Pour in the remaining cream.

4. Launch the “baking” program and cook the potatoes for 45 minutes. To get very soft potatoes, add another quarter of an hour.

Recipe 7. Baked potatoes in a slow cooker with chicken

Ingredients

four chicken drumsticks;

25 g of fresh herbs;

6 potato tubers;

30 ml sunflower oil;

5 g chicken seasoning.

Manufacturing method

1. Peel, wash and chop the potato tubers into small pieces.

2. Wash the chicken drumsticks under the tap, dry with napkins and season generously with salt and spices. Stir and leave for 10 minutes.

3. Grease the bottom of the device’s container with oil and place chicken drumsticks in it.

4. Place potatoes on top of the meat. Salt and season with spices.

5. Insert the container into the device and start the “baking” mode for 50 minutes. Close the lid tightly and move the valve to the “closed” position. After half an hour, mix the potatoes with the chicken. Serve sprinkled with herbs as a separate dish.

Recipe 8. Baked potatoes in a slow cooker with tomato-mayonnaise sauce

Ingredients

30 ml vegetable oil;

eight potato tubers;

80 ml tomato sauce;

Manufacturing method

1. Peel the potato tubers, wash the vegetable and cut into large slices, a centimeter wide. Place in a deep bowl, season with salt and spices. Stir

2. Coarsely grate the cheese.

3. Lubricate the bottom and walls of the device container with vegetable oil. Place potatoes in it.

4. Pour mayonnaise over the vegetable. Sprinkle with cheese shavings and cover everything with tomato sauce.

5. Activate the device in the “baking” mode for 20 minutes. Close the lid. Move the valve to the “closed” position.

6. In a separate bowl, whisk the eggs. 5 minutes before the end of the program, fill the contents of the bowl with egg mixture.

Recipe 9. Baked potatoes in a slow cooker with pork

Ingredients

eight tubers of young potatoes;

30 ml sunflower oil;

dark ground pepper;

400 g pork pulp;

Manufacturing method

1. Remove the skin from the potatoes, rinse the vegetable and cut into circles one and a half centimeters wide.

2. Peel the onion and cut into rings. Place potatoes and onions in a separate bowl.

3. Remove films and veins from the pork pulp. Wash under running water and blot with napkins. Cut the meat into cubes two centimeters wide.

4. Send the meat to the potatoes. Salt, season with spices and stir. Leave the vegetables and meat to marinate for 10 minutes.

5. Add half a glass of drinking water to the sour cream and stir. Pour the acquired mixture over the potatoes and meat.

6. Turn the multicooker into the “baking” mode. Grease the bottom and walls of the bowl with sunflower oil. Place the ingredients in a bowl and bake for an hour. 20 minutes before the end of the program, open the lid so that the potatoes are covered with a golden brown crust. Place the potatoes and meat on a plate and garnish with finely chopped herbs.

Baked potatoes in a slow cooker - tricks and tips

To make baked potatoes in a slow cooker, choose varieties rich in starch.

Do not forget that not all modes allow you to open the lid during the manufacturing process. Check this point personally for your own device.

Prepare whole baked potatoes from a type of vegetable that holds its shape perfectly.

Before cooking, pierce the tubers in several places with a fork. This way it won't crack.

Baked potatoes in a slow cooker

Recipe for baked potatoes in a slow cooker
Traditional recipe
How can you vary a traditional recipe?
Potatoes baked in a slow cooker: recipe with mushrooms
Potatoes baked in a slow cooker: recipe with meat
Individual manufacturing in multicookers of different models
Baked potatoes in dietetics
Video recipe for baked potatoes in a slow cooker

Traditionally, baked potatoes are cooked in the oven, wrapped in foil, but have you heard about the method of making them in a slow cooker, this wonderful equipment that always helps us save time and effort in the kitchen? But as you prepare to make your potato dinner dream come true, there’s one thing worth paying attention to.

There are many recipes on the Internet for baked potatoes in a slow cooker, which are simple step-by-step instructions with bright photos, but in fact they never take into account the calorie content of the dish and its usefulness for the body.

Recipe for baked potatoes in a slow cooker

In order to get an amazing dish that is low in calories, check out some useful tips:

beware of using unripe, green vegetables for baking;
Always use natural spices when cooking;
If possible, reduce the amount of vegetable oil used.

Traditional recipe

You will find it useful:

600 g potatoes;
6 g table salt;
25 – 30 ml sunflower oil.

Manufacturing sequence:

Carefully peel the potatoes and pour them into a large bowl, then fill them with cool water.
Allow the vegetable to brew for approximately seven to ten minutes.
Then we cut the component into quarters, the shape depends on your preferences.
After this, fill the resulting bars with water again so that they do not darken.
Pour the sunflower oil into the multicooker bowl and heat it in the “Frying” program.
Turning off the mode, pour the cooked potatoes into the oil and close the multicooker lid.
Without opening the lid, set up the “Baking” program and run it for fifteen minutes.
After about three minutes, open the lid and mix the mixture well.
Close the lid and after finishing the program, stir the potatoes again.
We set the same mode for another fifteen minutes.
Once the program is over, add salt and additional seasonings as desired. Stir and extend the program for another three minutes.

How can you vary a traditional recipe?

Potatoes baked in a slow cooker: recipe with mushrooms

A uniquely appetizing baked potato with a stunning aroma with cheese and the freshest champignons will certainly be appreciated by gourmets who adore ordinary and satisfying dishes with low calorie content, and its almost instant preparation in a slow cooker will delight the housewife who wants to quickly feed her family something tasty.
You will find it useful:

8 potatoes;
500 g champignons;
25 ml sour cream;
200 g cheese;
1 medium onion;
15 ml sunflower oil;
6 g table salt.

Manufacturing sequence:

Wash the mushrooms and onions, peel them and finely chop them with a knife or using a food processor.
In the multicooker bowl, heat the sunflower oil in the “Frying” mode, trying to bring it to active boiling.
Transfer the prepared onion-mushroom mixture into a bowl and stir with a spatula.
Fry the mixture until cooked, the whole process will take approximately 5 minutes.
Then we transfer the frying into a separate container, trying to throw as much oil into the bowl as possible.
We cut the potatoes into rings, you can also come up with another shape.
Place the cooked potatoes on the bottom of the bowl and cover them with the purchased frying mixture.
Coat the ingredients with sour cream on top, add salt and other seasonings, if desired.
Grate the cheese on a small grater and sprinkle it over the mixture. Setting up the “Baking” mode.
Bake the potatoes for about 40 minutes, then let them brew with the programs turned off.

Done! A breathtakingly nutritious and fragrant dish that will not leave even the most fastidious family member indifferent.

Calorie content per 100 grams of potatoes baked with mushrooms ranges from 260 to 370 kcal - this directly depends on the fat content of sour cream and the amount of added oil.

Potatoes baked in a slow cooker: recipe with meat

Warm chicken and baked potatoes are a wonderful combination, a real classic of Russian cuisine.
It should be seen that the calorie content of this indescribably appetizing dish is kept at the same level as potato products baked in the oven or stewed. You will find it useful:

300 g chicken fillet;
800 g potatoes;
1 processed cheese;
1 medium onion;
20 ml mayonnaise;
15-20 ml sunflower oil;
6 g table salt.

Potatoes baked in a slow cooker can be made not only with chicken or minced chicken, but also with pork or beef.

Manufacturing sequence:

Peel the potatoes and cut them as desired depending on your desire.
Mix the potatoes with mayonnaise, add it carefully so as to simply cover the pieces with the sauce, but not soak them in it.
Divide the meat into pieces, then beat with a kitchen mallet. In the process, salt the meat slices and add your favorite seasonings.
Pour sunflower oil into the multicooker bowl and place the cooked potatoes on top.
We place the meat beaten with salt in the next layer, trying to cover the entire area of the bowl with it.
Cut the onion into rings, grate the processed cheese on a medium grater.
Place the cooked onion on the meat layer, then sprinkle with cheese.
We set the device to the “Baking” mode and cook the mass for about 40 minutes.

That's all! This option for making baked potatoes will appeal to housewives who do not want to spend a lot of time preparing ingredients.

The calorie content of this product per 100 grams is within the range of 260-380 kcal.

Individual manufacturing in multicookers of different models

Using the recipes just presented, you can cook baked potatoes in a slow cooker made by almost all well-known companies, be it Polaris or Redmond, Panasonic or Mulinex. Just remember that the set of programs for each multicooker may differ from the usual list used in recipes.

For example, using the Redmond multicooker , which is equipped with the “Roasting” and “Baking” programs, you can make a dish in just a couple of minutes - traditional baked potatoes will be ready in it very quickly. Implementation of the additional recipes proposed in the article will take up to forty minutes.

To bake potatoes in the Polaris multicooker , you need to select the “Stew” mode for 40 minutes to prepare dishes with mushrooms and meat. At the final stage, so that the crust of the product becomes more pronounced, turn on the “Baking” mode for approximately 12 minutes.

Multicookers “Panasonic” and “Mulinex” are often equipped with “Baking” programs, so I recommend using this particular mode to get perfect baked potatoes. To prepare potatoes according to additional recipes, it is recommended to use the “Baking” or “Stewing” programs - the latter will need to be turned on for about half an hour.

Baked potatoes in dietetics

Quite recently, the Institute of Nutrition in the USA (the United States of America is a state in North America) conducted research on the benefits and harms of potatoes for weight loss. It was found that all the idle discussions about the incompatibility of eating potatoes and the desire to lose weight are nothing more than an extensively inflated myth. A person can, without worry, include potato products, especially baked ones, in his diet, and not worry about his weight.

Scientists also stated that potatoes can become one of the main components of a diet (Diet is a set of rules for human consumption of food) for unloading; professional nutritionists have already taken up the preparation of similar diets. Despite the fact that the calorie content of pure potatoes is quite high, it contains potassium, which helps remove excess fluids from the body - as it should be, this famous vegetable still helps to get rid of excess weight.

Video recipe for baked potatoes in a slow cooker

Below you can find a step-by-step recipe for making baked potatoes in a slow cooker.