SLOW COOKER BAKED POTATOES

 

 It's easy to figure out how to create baked potatoes in a slow cooker. Baked potatoes in the crockpot are simple to make and always turn out well.

 

INGREDIENTS

4-6 Idaho Russet Potatoes, clean well

1/2 teaspoons per potato of olive oil

Kosher salt, to taste

Black Pepper, to taste

Aluminum Foil

 

Directions

Use a fork to repeatedly pierce the potatoes with holes.

Rub some olive oil on the potatoes.

Give the potatoes a liberal salt and peppering. You want that flavor to come through so much!

Potatoes are wrapped with foil. (In case you were unaware, doing so retains heat and guarantees that the potato cooks uniformly. Just be careful while removing the potatoes from the foil since both the potatoes and the foil will be hot!

After adding the potatoes, cover the slow cooker's crock with the lid.

Cook for 3 to 4 hours on high or 8 to 10 hours on low.

After removing the foil, carefully take the potatoes from the slow cooker. The potato may be topped whichever you choose.

Homemade Funnel Cake

 

This scrumptious and ridiculously simple homemade funnel cake recipe will instantly make you remember your county fair as a kid.

 

INGREDIENTS

 

2 large eggs

2 3/4 cups whole milk

½ stick melted unsalted butter

1 teaspoon vanilla extract

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

Oil for frying

Powdered sugar for garnish

 

A medium to large saucepot should have 4 to 6 cups of oil in it. Heat the oil over medium-low heat until it reaches and maintains 375 degrees Fahrenheit.

Now, mix the eggs, milk, melted butter, and vanilla in a big bowl by whisking everything together. Place aside.

The flour, baking powder, and salt should all be thoroughly blended in a separate medium-sized basin.

 

Add the flour mixture to the bowl containing the wet ingredients in batches of three, stirring constantly until it is smooth before adding the next batch.

After combining, pour into a large squeeze bottle with a wide opening. Additionally, you may carry out this procedure the traditional method by transferring the batter to a water pitcher and then pouring it into the boiling oil using a funnel.

The batter should be added in zigzag circular motions, overlaying the batter to produce a huge circle, whether you are using a squeeze bottle or a funnel. Add around 34 cup of batter altogether. Add the flour mixture to the bowl containing the wet ingredients in batches of three, stirring constantly until it is smooth before adding the next batch.

 

Heat for a further 30 seconds after flipping after 90 seconds of cooking or until lightly browned.

The funnel cake should be taken out and rapidly drained on paper towels. Add powdered sugar as a garnish before serving.

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