Crock Pot Baked Potatoes Recipe

Introduction

Crock Pot Baked Potatoes are an easy and foolproof way to enjoy perfectly cooked potatoes without turning on your oven. Slow cooking brings out a tender texture, and they make a great base for a variety of delicious toppings.

Ingredients

• 4-6 russet baking potatoes
• 2-3 teaspoons extra-virgin olive oil (about 1/2 teaspoon per potato)
• 1-1 1/2 teaspoons kosher salt (about 1/4 teaspoon per potato)
• Aluminum foil
• Freshly grated cheese (such as extra sharp cheddar), for topping
• Nonfat plain Greek yogurt or sour cream, for topping
• Chopped chives, for topping
• Cooked and crumbled bacon, for topping (optional)

Instructions

1. Step 1: Scrub the potatoes and dry them completely to remove any dirt.
2. Step 2: Tear off a piece of aluminum foil large enough to wrap each potato individually.
3. Step 3: Prick each potato all over with a fork to allow steam to escape during cooking.
4. Step 4: Place each potato in the center of its foil sheet. Drizzle with about 1/2 teaspoon olive oil and sprinkle with approximately 1/4 teaspoon kosher salt.
5. Step 5: Rub the salt and oil evenly over the surface of the potato, then wrap it tightly in the foil.
6. Step 6: Place the wrapped potatoes in the slow cooker without stacking them on top of one another.
7. Step 7: Cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the potatoes are soft when pierced with a fork.
8. Step 8: Carefully remove the potatoes from the slow cooker and unwrap the foil (be cautious as they will be hot).
9. Step 9: Split the potatoes open and top with your choice of freshly grated cheese, Greek yogurt or sour cream, chopped chives, and cooked bacon if desired.

Tips & Variations

• For a crispier skin, unwrap the potatoes and place them under the broiler for a few minutes after slow cooking.
• Try adding other toppings like steamed broccoli, sautéed mushrooms, or chili for a hearty meal.
• If your slow cooker tends to run hot, check the potatoes a little earlier to avoid overcooking and sogginess.
• Using larger potatoes may require longer cooking times; adjust accordingly and check doneness with a fork.

Storage

Store any leftover baked potatoes wrapped tightly in foil or airtight containers in the refrigerator for up to 3 days. To reheat, unwrap the foil and microwave for 2 to 3 minutes or warm in an oven at 350°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes in the slow cooker?

Russet potatoes are best for baking due to their starchy texture, but you can experiment with Yukon Gold or other varieties; just expect differences in texture and cooking time.

Do I need to poke the potatoes before wrapping?

Yes, pricking the potatoes with a fork helps steam escape during cooking and prevents them from bursting in the slow cooker.

Crock Pot Baked Potatoes Recipe

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★★★★★

4.5 from 143 reviews

• Author: Aiden
• Total Time: 4 hours 10 minutes (high) to 10 hours 10 minutes (low)
• Yield: 4–6 servings 1x

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Description

This Crock Pot Baked Potatoes recipe provides a foolproof way to achieve perfectly tender and fluffy potatoes using your slow cooker. Wrapped in foil and seasoned simply with olive oil and kosher salt, these potatoes cook slowly to develop a deliciously soft texture without drying out. Ideal for a hands-off cooking approach, they can be topped with cheese, Greek yogurt, chives, and crispy bacon for a comforting and satisfying meal or side dish.

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Ingredients

Scale 1x2x3x

Potatoes

• 4–6 russet baking potatoes

Seasoning

• 2–3 teaspoons extra-virgin olive oil (about 1/2 teaspoon per potato)
• 1–1 1/2 teaspoons kosher salt (about 1/4 teaspoon per potato)

Toppings (optional)

• Freshly grated cheese (such as extra sharp cheddar)
• Nonfat plain Greek yogurt or sour cream
• Chopped chives
• Cooked and crumbled bacon

Other

• Aluminum foil

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Instructions

1. Prepare the potatoes: Scrub the potatoes thoroughly to remove any dirt, then dry them completely to ensure the foil wraps properly and the potatoes cook evenly without steaming.
2. Wrap the potatoes: Tear off a piece of aluminum foil large enough to wrap each potato fully. Prick each potato several times all over with a fork to allow steam to escape during cooking.
3. Season and wrap: Place each potato in the center of its foil sheet, drizzle about 1/2 teaspoon olive oil over the surface, and sprinkle with 1/4 teaspoon kosher salt. Rub the oil and salt evenly around the potato, then wrap it tightly with the foil.
4. Cook in the slow cooker: Place the wrapped potatoes into your slow cooker. Cook on high for 4-5 hours or on low for 8-10 hours until the potatoes are tender when pierced with a fork. Avoid overcooking to prevent sogginess.
5. Serve: Carefully remove the hot potatoes from the slow cooker and unwrap them. Split open each potato and add your favorite toppings like freshly grated cheese, Greek yogurt or sour cream, chopped chives, and crispy bacon as desired.

Notes

• Be sure to prick the potatoes with a fork before cooking to prevent bursting.
• Cooking times may vary slightly depending on the size of the potatoes and the model of your slow cooker.
• If preferred, you can cook on low overnight for convenience.
• For a crispier skin, finish the potatoes under a broiler or in a hot oven for 5-10 minutes after slow cooking.
• This recipe is easily doubling or halving depending on your slow cooker size and needs.

• Prep Time: 10 minutes
• Cook Time: 4 to 5 hours on high or 8 to 10 hours on low
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Crock pot baked potatoes, slow cooker potatoes, easy baked potatoes, side dish, comfort food