Fully loaded yummy jacket potatoes in a rice cooker

Smoky flavours combined with savoury delight makes these double baked potatoes a good snack or a side dish for any meal. All made in a rice cooker you will marvel at the results!

Fully Loaded Yum Asia jacket Potatoes

Baked potatoes can be made in a rice cooker using the SLOW COOK function. You may be surprised to learn this but it actually works well. By using the sealed slow cook method you can get softer potatoes with more flavour and it uses less energy too than other heating methods because the rice cooker is a sealed unit as compared to a conventional slow cooker which usually has a loose fitting glass lid.

You can cook either small baby potatoes or go large with full size jackets then stuff them high with sour cream, cheese and bacon bits. This witchcraft of flavours blends the savory and creamy blend to give a yummy flavour.

The soft pliable skin of new potatoes or baby potatoes make them ideal for slow cooking with their soft interiors and cook quicker than their larger big brother jacket potatoes.

We use chili powder combined with smoked paprika and salt to give a smoky kick providing a perfect balance to the creamy cheese and sour cream. The fresh spring onions give a fresh crispness and the bacon bits contribute a savory, smoky bite that melds the whole dish together.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1.50 lbs baby (or small) potatoes, sliced in half. Use larger potatoes if you want full jackets.
 ½ cup milk or unsweetened oat milk
 4 sticks spring onions
 ½ tbsp chili powder
 ½ tbsp smoked paprika
 ½ cup bacon bits (use real smoked bacon or bacon flavoured bits)
 ¼ tsp salt
 sour cream to serve
Optional Cheese Addition
 100 g grated mature cheddar cheese (or similar)

Ingredients are for a 5.5 cup rice cooker. Adjust to scale for other cup size rice cookers
1

Lightly coat the inner bowl of your rice cooker with olive oil

2

Place the sliced potatoes, half of the spring onions, milk, smoked paprika, chili powder and season with salt.

(Use whole potatoes with skin left on instead of baby potatoes if you want to serve as full jacket potatoes)

3

Close the lid and select the SLOW COOK function.

Press START for baby potatoes to cook for one hour or set the time to 2-3 hours for the larger jacket potatoes

4

Stir every 15-30 minutes to ensure even cooking.

5

Once finished cooking put the potatoes into a large serving bowl and top with cheese, sour cream, bacon bits, and the remaining chopped scallions.

Ingredients

 1.50 lbs baby (or small) potatoes, sliced in half. Use larger potatoes if you want full jackets.
 ½ cup milk or unsweetened oat milk
 4 sticks spring onions
 ½ tbsp chili powder
 ½ tbsp smoked paprika
 ½ cup bacon bits (use real smoked bacon or bacon flavoured bits)
 ¼ tsp salt
 sour cream to serve
Optional Cheese Addition
 100 g grated mature cheddar cheese (or similar)

Directions

Ingredients are for a 5.5 cup rice cooker. Adjust to scale for other cup size rice cookers
1

Lightly coat the inner bowl of your rice cooker with olive oil

2

Place the sliced potatoes, half of the spring onions, milk, smoked paprika, chili powder and season with salt.

(Use whole potatoes with skin left on instead of baby potatoes if you want to serve as full jacket potatoes)

3

Close the lid and select the SLOW COOK function.

Press START for baby potatoes to cook for one hour or set the time to 2-3 hours for the larger jacket potatoes

4

Stir every 15-30 minutes to ensure even cooking.

5

Once finished cooking put the potatoes into a large serving bowl and top with cheese, sour cream, bacon bits, and the remaining chopped scallions.

Fully Loaded Yummy Jacket Potatoes In A Rice Cooker

HANDY TIP – If using big potatoes remember to prick them with a fork. Leave the skins on for extra nutrition (wash well first) and give the bigger potatoes more time. For extra melting of the cheese just stick them under a grill to bake further.