Crockpot Baked Potatoes (and Freeze for Later!)

In the past I have never had much time to try the things I pinned on Pinterest. I have been there for years so my collection of pins is pretty extensive.  I have cut back on my potato consumption but I can’t pass up a bargain. My local Kroger had potatoes on sale recently 5 lb. bags for $1. This sale was going on the same time as the 3 lbs. of carrots for $1. I made a “Carrot Snack Cake” and had some plans for these potatoes and carrots.

I am happy to say that this is another Pinterest win! My “Cotton Candy Cake” was sort of iffy. I felt it failed, but my family said it was a win. My favorite has been the ice creams.

Ok. Ok. Let’s talk potatoes. I bought FOUR bags of those potatoes.  That’s 20 pounds of potatoes. I can’t wait to share all the fun stuff I did with them.

This is another pin I saw floating around for quite some time. I never bothered to pin it because I tend to toss my potatoes in the pots with the meals I am making. The one thing I was a little unsure of was whether or not I could freeze these baked potatoes after I had cooked them in the crockpot. I had seen another pin floating around for twice baked freezer baked potatoes but I did not want to make those because I did not want to load my potatoes up with stuff.

Starting with the original pin, I loaded my crock pot with 12 potatoes.

I find that baking potatoes in the oven takes way too long. By precooking them in the crockpot and then freezing them I can warm them in the oven in a matter of minutes. When we are ready to eat I just take a few out, pop them in the oven at 350 for about 20-25 minutes. A perfect baked potato every time (and we’ve been testing a lot of potatoes lately).

Crockpot Baked Potatoes (and Freeze for Later!)

Chrystal Mahan YUMeating.com

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Ingredients

  

• 12 potatoes
• salt
• garlic powder
• onion powder
• olive oil
• tin foil

Instructions

 

• Wash potatoes and cut out the bad spots.
• Make a small knife slice in each potato.
• Set each potato on a piece of tin foil.
• Lightly drizzle olive oil over each potato.
• Lightly salt each potato.
• Lightly add garlic and onion powder.
• Wrap each potato.
• Place inside the crockpot.
• Cook on low for 8 hours or on high for 4 hours.
• Enjoy that night, store in the fridge for later in the week or place in freezer for another time.