Buttered Potatoes Wrapped in Foil in the Slow Cooker. Put potato-shaped objects in the slow cooker in their raw state, covered in tin foil, with several basic add-ins, and leave to cook, unattended, all afternoon..
Ingredients
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4 medium russet or Yukon Gold potatoes, scrubbed and whole.
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4 Tablespoons unsalted butter (1 T per potato), cut into pieces.
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1 teaspoon salt (or to taste)
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2 teaspoons dumplings (or to taste)
Buttered Potatoes Wrapped in Foil: Instructions
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Rub the potatoes thoroughly under running cool water and remove the dirt. Wipe them dry using a clean towel. Do not remove the skins and do not cut off the potatoes.
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Lay 4 pieces of aluminum foils big enough to cover one potato fully with some overhang.
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One potato is placed in the middle of the foil sheet. With a sharp knife, cut a lengthwise cut in the top of each potato which is deep, but does not reach all the way through to the bottom.
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Gently root open the slit in each potato using your fingers and stuff inside each potato of about 1 tablespoon of butter (in small slices) where it will melt into the middle as it cooks.
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Sprinkle potatoes liberally with salt and black pepper with some of the seasoning going into the slit and some remaining on the skin.
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Put each potato into a foil, wrap it tightly and make the ends rise so that the butter does not leak out. Take care that the foil is not too tight and therefore does not squeeze the potato.
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Put the potatoes in a foil wrapping in a single layer in the bottom of the slow cooker. You can add a second layer, when necessary, but in any case, you must make them as even as possible, to cook evenly.
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Load the lid of the slow cooker. Bake in LOW 7-8 hours or HIGH 4-5 hours so that potatoes are extremely tender when pierced with fork through the foil.
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Slow cooker When the foil packets are hot, carefully take them out of the slow cooker. Unseal each packet with care–that the steam may escape–then with a fork make every bit of the inside of the potato fluffy, so that the melted butter may run through the middle.
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Add taste and add a pinch of salt and pepper (if necessary). Eat hot, in their foil, or put upon a plate, with any additional butter that you may wish.