Potatoes with cheese in a slow cooker. Potatoes baked with cheese in a slow cooker

Potatoes with cheese in a slow cooker are a simple and delicious dish, which is easy to prepare even for a novice cook. It can be used as a side dish for meat and fish dishes, but is quite suitable as full second dishes. The taste of baked potatoes and cheese is very harmoniously combined here, complemented by the aromas of spices and garlic.

Potatoes with cheese in a slow cooker

To cook potatoes with cheese and garlic in a slow cooker we will need:

potatoes – 6-8 pcs., cream or milk – 1 tbsp., cheese – 100 g, provencal herbs– 0.5 tbsp, garlic – half a head, salt, pepper, dill, parsley to taste.
How to cook potatoes with cheese and garlic in a slow cooker:
1. Wash the potatoes, peel and cut into slices. It is advisable to choose medium-sized potatoes that are the same in size.
2. Grate the cheese and garlic.
3. Place potatoes in a multicooker bowl, add salt, spices and garlic, mix, pour milk, and top with cheese. For those who don't watch calories, you can add slices of butter.
4. Place Pilaf mode and close the lid. Serve with vegetables or as a side dish for meat or chicken. If the multicooker does not have this mode, experiment with the mode "Bake" or "Soup" setting it for 45-60 minutes.

Accordion potatoes with cheese in a slow cooker

To prepare accordion potatoes with cheese in a slow cooker, we will need:
5-6 medium potatoes, 100 g mayonnaise, 100 g cheese, 100 g butter, salt, pepper, garlic, spices to taste, herbs.
How to cook accordion potatoes with cheese in a slow cooker?

Potatoes can be cooked whole, but to do this, first cut them into an “accordion” shape, making cuts not all the way through.
Then coat the resulting accordion potatoes thoroughly with mayonnaise, sprinkle with garlic, spices and dried herbs, place in the multicooker bowl and place slices of butter on top.
We use the “Baking” mode for 40-60 minutes. 10 minutes before the end, sprinkle with grated cheese. When serving, sprinkle with herbs.

Even a novice cook can cook potatoes in a slow cooker, recipes for potatoes in a slow cooker and products for preparing them are so simple and accessible. The only thing that can disappoint is the cooking time. But a multicooker is not a high-speed kitchen device; its advantage is the minimum cost of preparing food and the lack of constant control over the cooking process. We invite those who have just purchased a multicooker to learn how to cook delicious potatoes in a multicooker, starting with the very simple recipes.

Boiled potatoes in a slow cooker. The simplest and at the same time delicious dish, simpler than this - perhaps only boiled eggs! Peel the potatoes and place them in the multicooker bowl, fill with water so that it is flush with the potatoes, and set the “Steam” mode for 30 minutes. After 10 minutes, you can salt the water, and also add 1-2 whole clove of garlic and a couple of bay leaves. Next, proceed as usual: drain the water, dry the potatoes in the “Warm” mode and serve, topped with oil, sour cream or sprinkled with herbs.

Steamed potatoes in a slow cooker. Place peeled potatoes whole or cut in half into the steamer basket, pour 2-3 multi-cups of water into the bowl and turn on the “Steam” mode for 25-30 minutes.

Fried potatoes in a slow cooker. Cut the potatoes into large slices and place them in the multicooker bowl along with the creamy or ghee. Salt and add seasonings to taste. Close the lid and set the “Bake” mode for 40 minutes. During this time, stir the potatoes a couple of times with a spatula.

baked potato in a slow cooker. Select potatoes that are not too large, peel them and place them in a bowl with vegetable or melted butter poured into it. Shake the bowl several times to coat the potatoes evenly with oil. Salt and pepper to taste. You can add special seasoning for potatoes. Place the potatoes in the multicooker bowl and turn on the “Baking” mode for 1 hour. During this time, turn the potatoes 2-3 times so that they brown on all sides. The tubers can be cut accordion-style (slices 5-7 mm thick, without cutting all the way through) and put bacon or pieces of ham into the cuts.

Potatoes in foil in a slow cooker. Peel large potatoes. If you still have young potatoes with thin skin, just wash them thoroughly with a brush. Prick the tubers with a fork several times. Brush each potato with vegetable (ideally olive) oil and rub with salt, pepper and spices. Wrap the tubers in foil and place in a multicooker bowl in one or two layers. Close the lid and set the “Bake” mode for 1 hour. During this time, turn the potatoes a couple of times. Cut the finished potatoes crosswise along with foil and serve with herbs, butter, sour cream and your favorite sauces.

Here they are simple side dishes Potatoes can be cooked in a slow cooker. During the cooking process, you can add sausages or sausages to fried or baked potatoes - and quick dinner ready. Let’s complicate the task and add sour cream, vegetables, mushrooms or meat (in pieces or in the form of minced meat) to the potatoes. The “Stewing”, “Baking” or “Pilaf” modes will cope with it perfectly!

Ingredients:
600-700 g potatoes,
250 g sour cream,
100 ml water,
2-3 tbsp. butter,
½ tsp. ground nutmeg,

Preparation:
Cut the potatoes into pieces and mix with nutmeg, salt, pepper and spices. Place the potatoes in a multicooker bowl, greased with oil, and pour sour cream diluted with water. Set the “Extinguishing” mode for 1-1.5 hours.

Ingredients:
700 g potatoes,
1 onion,
1 carrot,
1 bunch of greens,
2-3 tbsp. mayonnaise,
1 stack low-fat sour cream,
salt, black ground pepper- to taste.

Preparation:
Cut the peeled potatoes and carrots into thin slices, and the onion into half rings. Grease the multicooker bowl with oil. Place a layer of carrots, then a layer of potatoes, then a layer of onions on top. Sprinkle with chopped herbs. For the sauce, mix sour cream with mayonnaise, add salt and pepper. Water the vegetables, close the lid and turn on the “Stew” mode for 1 hour. If the vegetables are young, 30 minutes of stewing is enough.

Ingredients:
400 g mixed minced meat,
6-7 potatoes,
1 onion,
3 tbsp. mayonnaise,
salt, pepper, spices - to taste.

Preparation:
Cut the peeled potatoes into slices. Cut the onion into cubes. Place the prepared minced meat, potatoes and onions in a greased multicooker bowl, add salt and pepper to taste, add spices and mayonnaise. Mix well, close the lid and turn on the “Baking” mode for 60-70 minutes.

Ingredients:
6-7 potatoes,
200 ml milk,
100-150 g cheese,
2-3 cloves of garlic,
½ tbsp. spices for potatoes,
salt, pepper - to taste.

Preparation:
Cut the peeled potatoes into thin slices, mix with salt, pepper and spices. Grate the cheese onto coarse grater, finely chop the garlic. In a multicooker bowl, mix the potatoes with garlic and pour milk over it. Sprinkle with cheese, close the lid and turn on the “Pilaf” mode.

Ingredients:
400 g pork or veal fillet,
7-8 potatoes,
2 onions,
100-150 g hard cheese,
4-5 tbsp. mayonnaise,
2-3 tbsp. vegetable oil,
1 bunch of greens,
salt, pepper - to taste.

Preparation:
Cut the meat into cubes, potatoes into slices, and onions into half rings. Grate the cheese on a coarse grater and chop the herbs. Grease the multicooker bowl with oil, lay out half the chopped onion, then a layer of meat, salt and pepper, sprinkle with herbs. Place a layer of the remaining onions on top of the meat, then half the potatoes, salt and pepper, sprinkle with herbs and brush with mayonnaise. Place the remaining potatoes, brush with mayonnaise and sprinkle with grated cheese. Close the lid and set the “Baking” mode for an hour.

Ingredients:
400 g potatoes,
1 onion,
100-150 g fresh mushrooms,
1 tbsp. flour,
3-4 tbsp. vegetable oil,
1-2 tbsp. tomato paste,
1 bay leaf,
100 ml water,
salt, pepper, spices, herbs - to taste.

Preparation:
Boil the mushrooms, cool and cut into slices. Do not pour out the mushroom broth. Fry the onion for vegetable oil, add flour and tomato paste, stir and heat for 4-5 minutes. Pour in the mushroom broth and boil. Place diced potatoes in the multicooker bowl, pour in the sauce, add mushrooms, bay leaves, salt, pepper and spices and set the “Stew” mode for 1 hour.

Ingredients:
400-500 g potatoes,
300 g minced meat,
1 onion,
2 eggs
1 bunch of greens,
salt, pepper, spices - to taste.

Preparation:
Cut the peeled potatoes and onions into small cubes. Stir in salt, pepper, chopped herbs and spices to taste. Add chopped onion, salt and pepper to the minced meat. Beat eggs with mayonnaise. In a multicooker bowl, greased with oil, place a layer of potatoes, minced meat on top and another layer of potatoes. Fill in egg mixture, close the lid and set the “Baking” mode for 30-40 minutes.

Ingredients:
1 kg potatoes,
400 g pork fillet,
1-2 onions,
1-2 processed cheese,
1-2 cloves of garlic,
salt, pepper, spices, mayonnaise - to taste.

Preparation:
Cut the peeled potatoes into slices or cubes. Add mayonnaise and stir. Cut the onion into thin rings. Slice the meat as thin as possible and beat with a hammer. Salt, pepper and rub with spices to taste. Place a layer of potatoes in a greased multicooker bowl, then a layer of meat, brush it with mayonnaise, and place a layer of onions on top of the meat. Processed cheese freeze slightly freezer and grate on a coarse grater. Close the lid and set the “Bake” mode for 40-60 minutes, depending on the power of your multicooker.

Ingredients:
600-700 g potatoes,
2 onions,
100-150 g of good ham,
2 bouillon cubes (meat broth flavor),
60-70 g butter,
bay leaf, salt, pepper - to taste.

Preparation:
Cut the peeled potatoes into circles 1-1.5 cm thick. Cut the onion into rings 1 cm thick. Finely chop the ham. Place potatoes with onion rings in a multicooker bowl, sprinkle with ham and place pieces of butter on top. Salt, pepper, add 1-2 bay leaves. In half a glass hot water divorce bouillon cubes and pour over the potatoes. Close the lid and set the “Extinguishing” mode for 2 hours.

Ingredients:
1 kg potatoes,
500 g chicken meat,
150-200 g cheese,
2 tomatoes

Preparation:
Cut the washed chicken meat across the grain into pieces no more than 2 cm thick, mix with salt and pepper and set aside for now. Cut the potatoes into cubes, mix with salt and pepper and leave as well. Cut the onion into half rings and grate the cheese on a coarse grater. Scald the tomatoes, put them in cold water and remove the skin. Cut the tomatoes into slices. Pour 1-2 tbsp into the multicooker bowl. vegetable oil and add chicken. Mix potatoes with onions and place on top of meat. Place tomato slices on top, brush with mayonnaise and sprinkle with cheese. Close the lid and set the “Baking” mode for 40-60 minutes. After the signal about the end of the mode, leave the dish in the “Warming” mode for 10-15 minutes.

Ingredients:
300-400 g mixed minced meat,
5-7 potatoes,
3-4 onions,
2 eggs
¼ loaf of white bread,
breadcrumbs,
salt, pepper, spices - to taste.

Preparation:
Chop the onion and saute over low heat with spices and let cool. White bread Soak in milk or water, squeeze lightly and mix with minced meat, add onion, breadcrumbs and spices. Knead and beat the minced meat well. Place it in the refrigerator for 1-2 hours. Cut the peeled potatoes into slices 3-5 mm thick. Roll fairly large meatballs from the prepared minced meat, roll them in breadcrumbs. Place a layer of potato slices on the bottom of the multicooker bowl, and on top of it - meat balls, placing them in potato slices, place a layer of potatoes and onions on top and sprinkle everything with spices and salt. Add half a multi-cup of water to the bowl and close the lid. Set the “Extinguishing” mode for 1-1.5 hours.

Ingredients:
1 kg potatoes,
200 g beef,
500 ml dark beer(“live”, such as “Porter”),
2 onions,
2 carrots,
3-4 stalks of celery,
1 tbsp. tomato paste,
1 tbsp. Sahara,
50-70 g butter,
bay leaf, salt, black peppercorns, ground black pepper, spices - to taste.

Preparation:
In a multicooker bowl in vegetable oil, fry the beef, cut into large cubes, with salt and pepper until golden brown. Pour beer over the beef, add tomato paste, sugar, bay leaf and peppercorns. Coarsely chop the potatoes, carrots, onions and celery stalks, add to the meat and stir. If necessary, add a little water; the liquid should lightly cover the food. Set the “Extinguishing” mode for 2-2.5 hours.

Ingredients:
5 potatoes,
1 can beef stew
1 onion,
3 pickled cucumbers,
2 tbsp. tomato paste,
1 tbsp. flour,
1-2 cloves of garlic,
1 bay leaf,
salt, pepper, herbs - to taste.

Preparation:
Place the stew on a plate and transfer the fat to the multicooker bowl. Turn on the “Baking” mode, add chopped onion and close the lid. Cook for 5-10 minutes. Meanwhile, chop pickles strips, add to the onion and simmer in the same mode for another 10 minutes. Cut the peeled potatoes into cubes, add to the onions and cucumbers, pour in tomato paste diluted in a glass of water, add spices and salt. Set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, add garlic, passed through a press, chopped herbs and stew, close the lid and leave in the “Warming” mode for 10-15 minutes.

Potatoes with liver

Ingredients:
500 g liver,
5-6 potatoes,
1 onion,
3-4 tbsp. sour cream,
2-3 tbsp. butter,
1 bay leaf,
salt, ground black pepper, spices - to taste.

Preparation:
Chop the onion and place in the multicooker bowl. Add butter and set the “Baking” mode for 10 minutes. Meanwhile, cut the liver into cubes, add salt and pepper and roll in flour. After the signal, add the liver to the onion, set the “Baking” mode for 20 minutes and close the lid. Then add sour cream, diced potatoes and all the spices, stir and set the “Pilaf” or “Stew” mode for 1 hour.

Ingredients:
500 g potatoes,
300 g champignons,
1 onion,
1-2 tbsp. sour cream,
1 stack water,
salt, spices, herbs - to taste.

Preparation:
Cut all foods into cubes. Using the “Baking” mode, fry the onions and mushrooms until all the liquid has evaporated and golden crust. Add potatoes, add sour cream and water, salt and pepper to taste and close the lid. Set the “Pilaf” mode.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Potatoes too festive dish, if it’s potatoes baked with cheese in a slow cooker. Impregnated with the aroma of spices, covered with tender cheese crust, it not only looks beautiful and appetizing, but is also different unique taste. This dish is inexpensive and easy to prepare. In the meantime, the multicooker is doing its job, the housewife can do something else useful or relax.

Cooking features

The result of baking potatoes in a slow cooker depends not only on the chosen recipe, but also on a number of other factors. Therefore, knowing some of the secrets of cooking delicious potatoes in a slow cooker will not hurt anyone.

The choice of potato variety for baking depends on what kind of dish you want to prepare. If you want the tubers or potato wedges remained smooth and retained their shape; preference should be given to varieties with low starch content. Starchy varieties are best for those who want their potatoes to be soft and tender.
When baking potatoes with cheese, you usually want to get a golden brown crust. To do this, it is better to bake the potatoes for the last 10–15 minutes with the lid open. True, some models of multicookers do not provide the ability to cook food with the lid open in all programs. In this case, we can only advise increasing the cooking time, although the result will still not be the same as when baking potatoes with cheese without a lid. However, most modern models continue to execute the “Baking” program even when the unit lid is raised.
Young potatoes are more suitable for baking than old ones - they turn out especially tasty and cook faster. It is not necessary to clean it before baking, just wash it thoroughly using the hard side of the sponge. Before baking in a slow cooker, ripe potatoes must be peeled, and the tubers, if they are too large, are cut in half.

Potatoes can be baked in a slow cooker not only with cheese, but also with the addition of meat, mushrooms, and other vegetables. Cooking technology various dishes will not be the same. Therefore, it is necessary to pay attention to the instructions in specific recipes.

Whole baked potatoes with cheese

potatoes – 1 kg;
any cheese durum varieties– 100 g;
mayonnaise – 100 ml;
butter– 50 g;
salt, potato seasoning - to taste.

Cooking method:

Peel the potatoes, dry them, make transverse cuts on one side at a distance of a centimeter from each other or a little more often.
Mix mayonnaise with salt and spices, roll each potato in this mixture so that the sauce covers the entire tubers and fills the cuts.
Place the potatoes in the multicooker bowl with the cuts facing up.
Remove the butter from the refrigerator and cut it into slices without melting. Arrange the plates among the potatoes.
Close the lid and set the “Bake” program for 1 hour.
Coarsely grate the cheese. 15 minutes before the end of the program, sprinkle the potatoes with grated cheese and continue baking them until the end of the program without a lid.

You can serve potatoes instead of a side dish or as independent dish, placing it on a beautiful plate.

Potato wedges baked in a slow cooker

potatoes – 0.5 kg;
milk – 100 ml;
hard cheese – 50 g;
garlic – 2 cloves;
butter – 40 g;
ground paprika – 10 g;
salt - to taste.

Cooking method:

Peel the potatoes and cut each tuber into 4 parts (if the tubers are large, you can cut them into 6-8 parts).
Finely chop the garlic with a knife.
Grate the cheese, preferably small.
Place finely chopped butter on the bottom of the multicooker. Start it in the “Baking” mode, setting the timer for 1 hour.
When the butter is melted, add the potato wedges to the slow cooker. Add salt and paprika. Fry the potatoes for 5-10 minutes.
Pour in milk and lower the lid.
10 minutes before the end of the program, open the lid and sprinkle the dish with garlic and cheese. Bake until the signal sounds that the dish is ready.

Potatoes prepared according to the given recipe are best served as a side dish with fish or poultry.

Potatoes baked with meat and mushrooms and cheese

potatoes – 1 kg;
ham or meat with a layer – 0.5 kg;
champignons – 100 g;
mayonnaise – 100 ml;
cheese – 0.2 kg;
onions – 100 g;
vegetable oil – 20 ml;
salt, pepper - to taste.

Cooking method:

Cut the peeled potatoes into thin slices.
After washing the mushrooms, cut into slices.
Onion - thin half rings.
Cut the meat or ham into thin slices. It will be easier to slice the meat thinly if it is not completely defrosted beforehand.
Grease the multicooker bowl with oil and place slices of meat or ham in it. Pepper and add a little salt.
Divide the potatoes into three parts and place one of them in the slow cooker on top of the meat. Pepper and salt.
Place mushrooms on the potatoes and cover them with onion half rings. Add salt and season.
Place the remaining potatoes (this potato layer should be approximately twice the size of the previous one).
Sprinkle with a thick layer of grated cheese.
Close the lid and install the valve on it so that steam does not escape. Activate the Baking program. Set the timer for an hour.
10 minutes before it’s ready, open the lid and wait until the program finishes.

Potatoes baked with cheese, meat and mushrooms - full meal, tasty and satisfying.

Cooking potatoes baked with cheese in a slow cooker is not difficult, however, despite the ease of preparation, the dish turns out tasty and appetizing.

Frying potatoes in a slow cooker is as easy as cooking many others. delicious dishes. Tomatoes and cheese give the potatoes even more flavor and add an appetizing aroma to the dish. With ingredients of this dish You can safely experiment and use not only tomatoes as a vegetable addition. For example, greens or greens are perfect. Onions are also added if desired.

Of course, many people prefer this dish with meat, as in, but what if you are on a diet or fasting? This is where vegetables come to the rescue, because... and without meat, the dish turns out to be quite high in calories. Fried potatoes with cheese and tomatoes, cooked in a slow cooker, will not leave anyone indifferent!

For cooking fried potatoes you will need:

4 or 5 potatoes;
1 tomato (you can take 2);
70 g hard cheese;
70 ml olive oil;
ground pepper and salt to taste.

How to cook fried potatoes in a slow cooker:

Wash and peel the potatoes. Rinse the already peeled potatoes again. Then cut it into large cubes (the size of the pieces is approximately 2 cm for each side). Place the chopped potatoes into the multicooker bowl.

Add to potatoes olive oil, salt and pepper. Mix everything. It is not necessary to take olive oil; it can be replaced with sunflower oil if necessary.

Place the bowl in the multicooker and close the lid kitchen appliance. To prepare a dish, you need to use the “Frying” program; if a choice of product is available, select the “Vegetables” mode. If the temperature for this program is not set automatically, then it is better to specify 120 degrees. Cooking time – 40 minutes. Start the roasting program. Periodically, approximately every 10 minutes, open the multicooker lid and stir the potatoes so that they do not burn.

10 minutes before the end of the program, wash and peel the tomato (optional). After this, cut the tomato into medium pieces (about the same as potatoes).

5 minutes before the end of the program, open the multicooker lid and place the tomato pieces into the bowl. Mix the ingredients. At the same stage it is added green beans, onions or any greens if they are included in the recipe.

After this, close the lid and cook until the program ends. At this time, take a piece of cheese and grate it on a coarse or fine grater. When the multicooker beeps, open the lid. Immediately sprinkle the dish with cheese and mix all the ingredients in a bowl.

Fried potatoes in a slow cooker with cheese and tomatoes are ready! Bon appetit!

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Baked potatoes in a slow cooker can be prepared for a family dinner or for festive table.

At the same time, you can safely fantasize and create your own culinary masterpieces, because potatoes go well with almost any product.

Baked potatoes in a slow cooker - basic cooking principles

Young potatoes are ideal for baking; they don’t even need to be peeled. Ripe potatoes are peeled and washed well. Small tubers are left whole, and large ones are cut into slices.

It is very important to dry the potatoes before baking so that they do not stew, but rather bake.

Heat in the bowl of the appliance vegetable oil and lay out the potatoes. It is then sprinkled with oil, salted and seasoned with spices. Close the lid of the device tightly and cook in the “baking” mode for about an hour. After this, open the lid, shake the contents of the bowl to turn the potatoes over, and continue cooking in the same mode for another 20 minutes.

Potatoes can be baked in cream or sour cream to make the vegetable soft creamy taste. In addition, potatoes are baked with cheese, meat, bacon or fish. In this case, you will receive a complete dish for lunch or dinner.

Recipe 1. Baked potatoes in a slow cooker with spices

Ingredients

four medium potato tubers;

sunflower oil – 70 ml;

clove of garlic;

freshly ground pepper;

a bunch of dill and parsley.

Cooking method

1. Peel the potatoes, wash and cut into slices. Lubricate them on all sides sunflower oil and place in a deep plate. Season with salt and pepper. Stir.

2. Transfer the potatoes to the multicooker bowl. Close the lid tightly and activate the “baking” function for half an hour. Then turn the potatoes over and continue cooking for the same amount of time.

3. Peel the garlic clove and finely chop it. Add it to the potatoes a couple of minutes before they are done.

4. Place the finished potatoes on a plate and sprinkle with finely chopped herbs. You can serve the dish as a side dish for fish or meat dishes.

Recipe 2. Baked potatoes in a slow cooker with sour cream

Ingredients

filtered water – 100 ml;

black pepper;

half a kilogram of potatoes;

sea salt;

20 g butter;

a small bunch of greenery;

200 ml sour cream;

3 g nutmeg;

sunflower oil.

Cooking method

1. Peel the potatoes, wash them and chop them into bars or slices. Place in a separate bowl, add pepper, salt, nutmeg and stir. Leave for about seven minutes so that the vegetable is saturated with the aromas of spices.

2. Lubricate the bowl of the device with sunflower oil. Place potatoes in it.

3. Dissolve sour cream in a deep plate drinking water, stir and pour the resulting sauce over the potatoes in the bowl.

4. Turn on the device in the “baking” mode for an hour. Remove the container with the finished potatoes from the multicooker and sprinkle with finely chopped herbs.

Recipe 3. Baked potatoes in a slow cooker with cheese

Ingredients

eight potatoes;

kitchen salt;

500 g meat with layer;

black pepper;

100 g mushrooms;

10 g lean butter;

onion head;

200 g cheese;

Cooking method

1. Peel and wash the potatoes. Cut it into thin slices. Rinse the meat, pat dry with napkins and cut into slices. Peel the onion and chop into rings. Rinse the mushrooms, dry and cut into thin slices. Coarsely grate the cheese.

2. Grease the bowl of the device with oil and place slices of meat on the bottom. Pepper and salt. Place a third of the potatoes. Season this layer with salt and pepper too. Place mushrooms on potatoes and onion rings. Season with salt and arrange the remaining potatoes so that they completely cover the filling.

3. Sprinkle everything on top generously with cheese shavings. Run the “baking” function for an hour. Close the lid. Move the valve to the “closed” position. Release the steam, open the lid and serve on plates.

Recipe 4. Baked potatoes in a slow cooker with bacon

Ingredients

eight potato tubers;

table salt;

200 g bacon;

Black pepper;

vegetable oil;

a bunch of greenery.

Cooking method

1. Peel, wash and dry the potato tubers. Make cross cuts on each one a little more than halfway. Season the vegetable with salt and pepper.

2. Wrap each tuber in a thin slice of bacon and secure the ends with a toothpick.

3. Grease the container of the device with lean oil and place the potatoes in it, seam side down.

4. Close the lid tightly and run the “baking” program for 45 minutes. Serve the potatoes hot, sprinkled with chopped herbs.

Recipe 5. Baked potatoes in a slow cooker in foil with shrimp

Ingredients

five large potato tubers;

kitchen salt;

10 small shrimp;

a bunch of dill, onion and parsley.

Cooking method

1. Peel the potato tubers, carefully cut out the core without cutting all the way through. It should look like a kind of “barrel”.

2. Rinse the greens, shake off and finely chop. Mix greens with mayonnaise.

3. Salt the potatoes. Place two peeled shrimp inside and cover on top mayonnaise sauce.

4. Wrap the potatoes in foil so that it completely covers the tuber.

5. Place the prepared potatoes with the hole facing up. Start the “baking” mode for an hour. This dish can be prepared during Lent by taking lean mayonnaise.

Recipe 6. Baked potatoes in a slow cooker with cream

Ingredients

ten large potato tubers;

cheese – 100 g;

cream – 400 ml;

garlic - four cloves;

ground nutmeg - two pinches;

butter – 30 g.

Cooking method

1. Clean the tubers, wash them and cut them into thin slices. Place the chopped potatoes in a sieve and drain hot water.

2. Grease the container of the device with butter and crumble the garlic into it. Place half of the potato slices, salt and season with nutmeg. Pour in half the cream.

3. Now lay out the remaining potatoes, season with salt and nutmeg. Pour in the remaining cream.

4. Start the “baking” program and cook the potatoes for 45 minutes. To get very soft potatoes, add another quarter of an hour.

Recipe 7. Baked potatoes in a slow cooker with chicken

Ingredients

four chicken drumsticks;

25 g fresh herbs;

six potato tubers;

30 ml sunflower oil;

5 g chicken seasoning.

Cooking method

1. Peel, wash and chop the potato tubers into small pieces.

2. Wash the chicken drumsticks under the tap, dry with napkins and season generously with salt and spices. Stir and leave for ten minutes.

3. Grease the bottom of the device container with oil and place chicken drumsticks in it.

4. Place potatoes on top of the meat. Salt and season with spices.

5. Insert the container into the device and start the “baking” mode for 50 minutes. Close the lid tightly and move the valve to the “closed” position. After half an hour, mix the potatoes with the chicken. Serve sprinkled with herbs as a separate dish.

Recipe 8. Baked potatoes in a slow cooker with tomato-mayonnaise sauce

Ingredients

30 ml vegetable oil;

eight potato tubers;
80 ml tomato sauce;

two eggs.

Cooking method

1. Peel the potato tubers, wash the vegetable and cut into large slices, a centimeter thick. Place in a deep bowl, season with salt and spices. Stir

2. Coarsely grate the cheese.

3. Lubricate the bottom and walls of the device container with vegetable oil. Place potatoes in it.

4. Pour mayonnaise over the vegetable. Sprinkle with cheese shavings and cover everything tomato sauce.

5. Activate the appliance in the “baking” mode for 20 minutes. Close the lid. Move the valve to the “closed” position.

6. In a separate bowl, whisk the eggs. Five minutes before the end of the program, fill the contents of the bowl with the egg mixture.

Recipe 9. Baked potatoes in a slow cooker with pork

Ingredients

eight tubers new potatoes;

bulb;

30 ml sunflower oil;

200 ml sour cream;

ground black pepper;

400 g pork pulp;

table salt.

Cooking method

1. Remove the skins from the potatoes, wash the vegetable and cut into circles one and a half centimeters thick.

2. Peel the onion and cut into rings. Place potatoes and onions in a separate bowl.

3. Remove films and veins from the pork pulp. Wash under running water and blot with napkins. Cut the meat into cubes two centimeters thick.

4. Send the meat to the potatoes. Salt, season with spices and stir. Leave the vegetables and meat to marinate for ten minutes.

5. Add half a glass to sour cream drinking water and stir. Pour the resulting mixture over the potatoes and meat.

6. Turn on the multicooker to the “baking” mode. Grease the bottom and sides of the bowl with sunflower oil. Place the ingredients in a bowl and bake for an hour. 20 minutes before the end of the program, open the lid to cover the potatoes. golden brown crust. Place the potatoes and meat on a plate and garnish with finely chopped herbs.

Baked potatoes in a slow cooker - tricks and tips

To prepare baked potatoes in a slow cooker, choose varieties rich in starch.

Do not forget that not all modes allow you to open the lid during cooking. Check this point personally for your device.

Prepare whole baked potatoes from a variety of vegetable that holds its shape well.

Before cooking, pierce the tubers in several places with a fork. This way it won't crack.