Kartoffeln im Slow Cooker (Druckversion)
Knusprige Ofenkartoffeln aus dem Schongarer - einfache Zubereitung ohne Aufwand, perfekt für jeden Anlass.
# Zutaten:
→ For The Crockpot Potatoes
01 -
4-6 russet baking potatoes
02 -
2-3 teaspoons extra-virgin olive oil
03 -
1-1 ½ teaspoons kosher salt
04 -
Aluminum foil
→ For Topping
05 -
Freshly grated extra sharp cheddar cheese
06 -
Nonfat plain Greek yogurt or sour cream
07 -
Chopped chives
08 -
Cooked and crumbled bacon
# Anleitung:
01 -
Scrub the potatoes and dry completely. For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place it in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.
02 -
Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not overcook, or the potatoes may become soggy.
03 -
Remove and carefully unwrap the potatoes (they will be hot). Split and top with freshly grated cheese, chives, bacon, and Greek yogurt as desired.
# Nützliche Hinweise:
01 -
Cooking time will vary based on the size of the potato. Large potatoes will need longer, while smaller potatoes will cook more quickly. This method could also work well with other types of potatoes or sweet potatoes.