I am sure many of you have already mastered the art of the perfect baked potato. I was not among you until this weekend! We had our church's fellowship group over at our house, so I needed to cook something that had minimal last minute prep time and was inexpensive enough (but stil tasty) to feed up to 14 people. I decided to make one of my personal favorites, Chili, over baked potatoes, with all the fixin's of course. In the past all my baked potatoes have been in the oven or microwave with less than stellar results. I thought there must be some way to do this part of the meal ahead of time without ending up with dry, tasteless taters. Allrecipes (and a bunch of other googled sites) to the rescue! All you need to do to have perfect, make-ahead baked potatoes for a crowd is pull out the trusty crockpot! Here's the lowdown:
Decide how many taters you need to serve (I did 14 medium sized)
Prick each tater with a fork all over
Roll each one in foil
Put in crockpot on high for 2 1/2-4 hours or on low 6-8 hours
Voila! Moist, tender baked potatoes.
Here's where you can use this tip to save even more time in the kitchen: Dinner the first night is baked potatoes with all the fixin's (chili, cheese, sour cream, broccoli, etc.) and a double batch of cornbread. Use the leftovers to make baked potato soup served with the second batch of cornbread!
Visit Tammy and Rocks in My Dryer for more great tips!