I tried to find a recipe that was worth the time and effort.
I was not a fan of the 10-hour slow cooker recipe.
The classic no-foil oven recipe is very similar to how I make them.
I have always loved baked potatoes.
My mom used to cook baked potatoes in the microwave before we piled them with food.
I wrapped them in foil and threw them in the oven for about an hour, but when I opened them, they were covered in salt.
I wanted to try a few different ways to bake a potato. I tested a 10-minute recipe in the microwave, a one-hour potato in the oven, and a 10-hour method in a slow cooker.
The first potato was microwaved.
I am not opposed to baking a potato in the microwave. It is the easiest way to get a craving.
The potato was washed and poked with a fork.
The Kitchn said to rub the potato with oil and sprinkle salt and black pepper on it.
The recipe took less than an hour.
I put the potato in the microwave and let it cook for a while.
I used tongs to cook the potato for 3 minutes.
The texture was ok.
The potato had a denser interior than a standard oven-baked potato.
The flavor of the skin with the oil, salt, and pepper was good, but the flimsy, papery texture was not enjoyable.
The 10-minute potato was aided by toppings.
The texture issues were easy to mask with butter and topping.
When you can't wait for a baked potato, you can use this method. This isn't my preferred method as I enjoy eating the whole potato, skin and all.
I usually make them using a no-foil method.
The New York Times has a simple recipe to bake potatoes.
I washed, dried, and poked a large potato with a fork.
I rubbed oil and salt on the skin.
The potato was put in the oven.
The potato should not be wrapped in foil. I baked the oiled-up potato on a small tray.
I let it go for the full hour even though the recipe said 45 minutes to an hour.
This potato has a lot of skin on it.
The skin of the potato had a lot of flavor from the oil and salt and it was very thin and crisp.
The recipe was going to be difficult to beat.
Everything I wanted was achieved.
The potato was baked in the oven.
The interior was soft but not as fluffy as I usually use it to cook potatoes. I bake mine a bit longer, score them, and bake them more often.
The slow-cooker potatoes turned out to be much different than I anticipated.
If you need space in the oven for other foods or want to make baked potatoes in the slow cooker, it's a good idea. It doesn't seem like it would work for dining alone.
I followed a slow-cooker potato recipe that starts with butter and garlic being mixed to coat the potato's skin.
I put the potato in my slow cooker.
The recipe says to add 1 cup of water, but it barely covers the bottom. When the water reached 1/3 of the way up on the potato, I added a few cups.
When my slow cooker is at a low temperature, I set it to the lowest setting so I don't cook the potato too much.
I was worried about the texture of the potato.
The foil was discolored after a few hours.
The potato still felt hard, so I turned the heat up.
I was worried at the eight hour mark. I squeezed the potato with tongs and the recipe says it should take eight to 10 hours to cook.
I caved after 10 hours of waiting on a single baked potato.
The potato wasn't easy to eat.
The skin was dark and hot when I took it out of the slow cooker.
It was so tough that I could barely eat with a fork.
The smell was not good. I was expecting the butter and garlic to smell great, but it turned out to be a weird smell.
I will not use the slow cooker recipe again.
I expected a soft potato from the steaming process, but I didn't think the slow cooker would become a go to method for me.
I'm not going to be making potatoes like this again.
The one-hour potato was better than the microwaved recipe.
The texture of microwaving baked potatoes is not as good as a standard oven-baked potato.
I can't see myself making potatoes for a crowd in a slow cooker again.
The one hour potato was my favorite of the three.
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