Slow Cooker Baked Potatoes
These potatoes are a breeze to prepare and you end with a perfectly delicious, moist potato. The other great thing about these Crock Pot baked potatoes is that they free up the oven for another use. This is especially helpful for holidays or large events since you can easily start these crockpot baked potatoes early in the day and forget about them until party time. Meanwhile, you can set up your gathering areas, and cook the other menu items on your stovetop or in your oven. It’s also an easy way to prepare your potatoes and transport them to the party! Once you try this simple method you’ll want to use it time and time again! Simply wash the dirt from your potatoes, rub with oil if you like crispy skins, pat potato skins with kosher salt for more flavor, and finish with your broiler if you like a crunch or bubbling cheese toppings. I use a large Idaho potato—russets were made for baking! You could use Yukon gold potato or red potatoes, but they are smaller and waxier so you may want a few in each aluminum foil wrapping.
Baked Potato Bar Toppings
The topping options are limitless with these potatoes. I love to make these for dinner with a couple of toppings or make a potato bar with tons of topping options.
Broccoli Cheese Sauce Chili Butter (regular, garlic butter, or herb butter) Shredded cheddar cheese Crumbled cooked bacon bits Sour cream (or Greek yogurt if you’re healthy) Green onions or chives Chimichurri sauce (may seem strange but I love them together) Pulled pork Salsa Turkey chili
How to Make Slow Cooker Baked Potatoes
Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato, and rub around the potato to evenly coat. Sprinkle with sea salt and pepper. Wrap foil around each potato.
Pour 1/2 cup water into a 6 or 7-quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat for 4 – 5 hours or low heat for 7 – 9 hours, until potatoes are tender. Serve warm with desired toppings.
Tips for this Recipe
Don’t use potatoes larger than 10 oz or they won’t cook through in time. Scrub and rinse potatoes before cooking, that way you can eat the peel. It’s the most nutritious part. Try to use potatoes that are even in size so they finish cooking at about the same time.
What Should I Serve with These Potatoes?
Skillet Chicken with Garlic Herb Butter Sauce Lemon Butter Chicken Pan Seared Steak Oven Roasted Whole Chicken Salmon Roasted in Butter
