Description
These Crock Pot Baked Potatoes are a simple and convenient way to enjoy perfectly tender and flavorful baked potatoes without heating up your oven. Wrapped in foil and slow-cooked for hours, they come out soft on the inside with a deliciously seasoned skin, ready to be topped with your favorite extras like cheese, bacon, and sour cream.
Ingredients
Scale
Potatoes
- 4-6 russet baking potatoes
Seasoning
- 1 Tbsp olive oil
- 1 ½ teaspoons kosher salt
Other
- Aluminum foil
Instructions
- Prepare the potatoes: Scrub the potatoes thoroughly to remove any dirt, then dry them completely. Use a fork to prick the entire surface of each potato several times to allow steam to escape during cooking.
- Season and wrap: Drizzle each potato with olive oil and sprinkle evenly with kosher salt. Rub the oil and salt over the entire surface of each potato. Next, wrap each potato tightly in aluminum foil to lock in moisture and flavor during slow cooking.
- Slow cook the potatoes: Place the wrapped potatoes in the slow cooker. Cook on LOW for 8 hours or on HIGH for 4 hours, until the potatoes are tender when pierced with a fork. Be careful not to overcook, as this can cause the potatoes to become soggy.
- Serve: Carefully unwrap the potatoes from the foil. Split each potato open and add your favorite toppings such as shredded cheese, chopped chives, crispy bacon, and sour cream for a delicious meal or side dish.
Notes
- Choose russet potatoes for the best texture and baking results.
- Wrapping in foil helps keep the potatoes moist but reduces crispiness of the skin compared to oven baking.
- Check for doneness by piercing with a fork—it should insert easily without resistance.
- If you prefer a crispy skin, finish the potatoes briefly under a broiler after slow cooking.
- Leftover baked potatoes can be refrigerated and reheated or turned into mashed potatoes or potato salad.
