BAKED POTATOES IN THE SLOW COOKER

two baked potatoes on a plate, one loaded, and one with butter, salt and pepper

BAKED POTATOES IN THE SLOW COOKER

Craving perfectly fluffy baked potatoes without heating up your kitchen? Let your slow cooker do the magic with this easy, no-fuss recipe that'll make weeknight dinners a breeze!

Prep Time 5

Cook Time 8

Total Time 8 5

Servings Servings

Ingredients

4-6 large Russet Potatoes
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Butter, Sour Cream, Chives or Green Onions, Bacon Bits, Cheese optional toppings

Instructions

Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel. Pierce each potato several times all over with a fork.
Drizzle each potato with a small amount of olive oil. Sprinkle sea salt and black pepper evenly over the potatoes. Use a brush or your hands to massage the seasoning and oil into the potatoes and spread it evenly over the skin.
Place the prepared potatoes directly into the slow cooker. You can stack them if needed, but try to keep them in a single layer for even cooking.
Cover the slow cooker with its lid. Cook on low for 7-8 hours or on high for 4-5 hours, depending on the size of the potatoes. Check for doneness by inserting a fork or skewer; it should go in easily.
Once done, remove the potatoes from the slow cooker. Cut a slit down the middle of each potato and fluff the insides with a fork and season to taste with salt and pepper. Add your favourite toppings like butter, sour cream, chives, cheese, or bacon bits.

Notes

If you prefer extra-crispy skins, wrap each potato in aluminum foil before placing them in the slow cooker. This can help mimic the texture of oven-baked potatoes.

Start checking for doneness around the 4-hour mark on high or 7-hour mark on low.

If the potatoes finish cooking before you’re ready to serve, switch your slow cooker to the “keep warm” setting to maintain their temperature without overcooking.

Nutrition