Baked potatoes can be made in a rice cooker using the SLOW COOK function. By using this sealed cooking method you get softer potatoes with enhanced 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. Cook either small baby
potatoes or go large with full size jackets then stuff with the alchemy of savoury and creamy blend to give a yummy flavour.
AuthorHungry PandaCategoryVegDifficultyBeginnerLightly coat the inner bowl of your rice cooker with olive oil.
Place the small potatoes, half of the spring onions, milk, smoked paprika, chilli 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).
Close the lid and select the SLOW COOK function.Press START - for baby potatoes cook for one hour or 2-3 hours for the larger jacket potatoes
Stir/turn every 15-30 minutes to ensure even cooking.
Once finished cooking put the potatoes into a large serving bowl and top with cheese, sour cream, bacon bits, and the remaining chopped scallions.
The chilli powder combined with smoked paprika and salt give a smoky kick for a perfect balance to the creamy cheese and sour cream if you use these. The fresh spring onions add a fresh crispness and the bacon bits contribute a savoury, smoky bite that melds the whole dish together.
Ingredients
Directions
Lightly coat the inner bowl of your rice cooker with olive oil.
Place the small potatoes, half of the spring onions, milk, smoked paprika, chilli 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).
Close the lid and select the SLOW COOK function.Press START - for baby potatoes cook for one hour or 2-3 hours for the larger jacket potatoes
Stir/turn every 15-30 minutes to ensure even cooking.
Once finished cooking put the potatoes into a large serving bowl and top with cheese, sour cream, bacon bits, and the remaining chopped scallions.
The chilli powder combined with smoked paprika and salt give a smoky kick for a perfect balance to the creamy cheese and sour cream if you use these. The fresh spring onions add a fresh crispness and the bacon bits contribute a savoury, smoky bite that melds the whole dish together.
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.