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 there are not enough people who 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 can be served with cheese, herbs, fried onions, fresh tomatoes or cucumbers. Be sure to pour melted butter over it - this will make it even more delicious and appetizing.

How to simply, quickly and deliciously bake potatoes in a slow cooker

Potatoes, as a side dish, are almost everyone's favorite dish. Cooking potatoes in a slow cooker is not only very comfortable, but the dishes turn out healthy, retaining most of the vitamins. From the great contrast of recipes, baked potatoes in a slow cooker turn out tastier and more tender than in the oven.

Ingredients	Quantity
potatoes (preferably small or medium tubers) –	2-4 pcs.
salt –	0.5 tsp
garlic –	0.5 cloves
dill, parsley –	50 g
sunflower oil (butter – optional) –	2-3 tbsp. spoons
spices –	taste
Production time: 75 minutes	Calorie content per 100 g: 85 Kcal

The dish is prepared very simply, without requiring much effort. It is better to take small-sized vegetables; if the potatoes are large, you need to cut them into equal pieces.

Peeled potatoes (if the tubers are young, then they do not need to be peeled) must be greased on all sides with butter or vegetable oil and placed in a bowl. Sprinkle pepper on top and salt to taste.

It is necessary to cook in the baking mode, the total cooking time is about an hour. After 30 minutes of baking, the potatoes should be turned on the other side, then they will be golden brown on all sides.

A few minutes before the potatoes are completely cooked, add finely chopped garlic.

Afterwards, place the finished potatoes on a plate and sprinkle with chopped herbs on top. The dish turns out appetizing, tender and fragrant.

Potatoes + cheese + slow cooker = the most delicious dish

There are a huge number of options for potato casseroles, but most of them require a long stay in the kitchen. This recipe is simple, but not inferior in taste. For production we will need:

Potatoes - 6-8 pieces;
Meat with layers or minced meat (whichever you prefer) - 300-500 g;
Mushrooms - about 100 g;
1 onion;
Cheese – 200 gr;
Mayonnaise – 2 tbsp. spoons
Oil – 10 g or 1 tbsp. spoon
Salt and pepper - to your own taste.

It will take some time to prepare the goods. All ingredients must be washed, cleaned and it is better to chop them very thinly, so the casserole will turn out to be the most tender.

Place the meat/minced meat in a multicooker bowl greased with a small amount of oil. The meat layer must be salted and pepper to taste. Place 1/3 of the potatoes on top of the first layer; they should also be lightly salted.

The next layer will be mushrooms. For this casserole, any mushrooms that are in the refrigerator are suitable. If you are using fresh mushrooms, you should boil them in lightly salted water first.

Place thinly sliced onion in half rings on top of the mushrooms; now again it’s better to add a little salt so that the casserole comes out moderately salted. We lay out the remaining potatoes; they must be distributed sparingly so that the inside is completely covered.

The top layer will be cheese grated on a large grater (it is better to take a hard type of product, it is easier to grate). The cheese mass must also be moderately distributed over the surface and greased with cheese.

We set the Redmond multicooker in the “baking” mode for 60 minutes with the valve closed. If the casserole comes out overcooked, then, if necessary, the cooking time must be increased by 10-15 minutes.

You can check the readiness by piercing the casserole; if it just pierces, then everything is ready. This casserole will become a favorite dish for the whole family.

Baked chicken breast with potatoes in the oven is a frisky and usual recipe for all events.

After successful fishing, you will need our recipe for baked bream with potatoes.

Potato zrazy with mushrooms and minced meat is a godsend if you have leftover mashed potatoes from yesterday’s feast. Read our photo recipe.

Juicy potatoes in foil

Potatoes baked in foil can be a complete dish with a complex taste. Baking it in a slow cooker will be faster than baking it in the oven. There is a very unusual and exciting recipe for potatoes in foil. For production you will need:

Potatoes – 5-6 medium or large tubers;
Shrimp - if small then 10-12 pieces, large ones will need 5-6 pieces;
New parsley, dill, onion – 1 bunch;
Mayonnaise – 20 g;
Salt and pepper - to your own taste.

In addition to the goods, food foil will be useful in which you will need to wrap the potatoes.

Peel the potatoes and carefully cut out the middle without cutting all the way through. This can be done with a special knife; if you don’t have one, then carefully use an ordinary knife with a narrow blade. The result should be a typical “pot” in which we will place the filling.

Finely chop the greens and season them with mayonnaise. This mixture will make a good sauce. Salt the potatoes and put the peeled shrimp inside. Place the sauce on top so that the “pot” is completely covered.

Wrap the potatoes in squares of foil so that it completely covers the potatoes. It is better to place potatoes vertically in the multicooker bowl, with the hole facing up, so that the inside does not leak out.

We put the multicooker in the “baking” mode, prepare the dish for 1 hour, in order for the potato pots to be the most rosy, just increase the time by another 10-15 minutes. This original dish will make any dinner solemn and is perfect for Lent; just take Lenten mayonnaise instead of the usual one.

Warm chicken with potatoes in a slow cooker

Potatoes with meat are the favorite food of almost all families, but how to bake chicken meat in a slow cooker? Baking in a slow cooker is easy. The dish comes out juicy and tender, and you don’t have to stand at the stove for a long time.

For baked potatoes with chicken and cheese, you will need:

0.5 kg of potatoes;
0.3 kg chicken fillet;
1 onion;
0.2 kg of hard cheese;
Sunflower oil;
Salt, pepper, herbs.

Wash and peel all the ingredients, cut the chicken fillet into small pieces, cut the tubers into thin slices, and the onion into half rings.

It is better to cover the multicooker bowl with parchment greased with oil. Place the meat in the first layer, salt and pepper to taste. Sprinkle the chicken with onions, then add the potatoes. The top layer will be grated cheese, preferably on a small grater.

Cooking time in the “baking” mode is about 1 hour with the lid closed. To form the most golden brown crust, you can add a couple of minutes. After cooking, sprinkle with finely chopped herbs. An easy dish for daily preparation, which does not require severe costs, will not leave household members indifferent.

Useful tips

Potatoes cooked in a slow cooker are a gala dinner any day. All housewives have their own secrets for preparing dishes. But there are several secrets that allow the prepared dishes to constantly remain at their best.

Firstly, the right choice of goods for a particular dish. If you are preparing a casserole, which means that the potatoes will be soft and crumbly, then you should take starchy varieties.

If you are preparing round potatoes, which must be dense and not fall apart, simply boiled potatoes will not work. For round potatoes, it is better to take durable varieties to preserve the appearance of the dish.

Before cooking, baked potatoes can be pierced with a fork so that they do not burst.

Secondly, do not forget that you cannot always open the lid of the multicooker while preparing dishes. In some automatic modes, when you open the lid, the program may simply go wrong, and the dish may be ruined.

Everything else depends on cooking preferences, successful tests with a slow cooker and delicious dishes!

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.