Crock Pot Baked Potatoes
Hands-off. No oven needed. Good when the oven is full, or you’ll be gone. Consistent results. Crisp skin, soft center. Easy for a crowd. Minimal prep. SO GOOD!
Equipment
- Slow cooker (6-quart recommended)
- Vegetable scrubber or washcloth
- Fork or knife
Ingredients
- 4 lbs russet potatoes about 6–8 medium
- 2 tbsp olive oil
- Salt to taste
Instructions
- Scrub potatoes clean and dry.
- Pierce each potato several times with a fork or knife.
- Rub potatoes with olive oil and sprinkle with salt.
- Place directly in slow cooker (no foil, no water).
Cook:
- High: 3–4 hours
- Low: 6–8 hours
- Done when fork slides in easily.
Notes
Skins come out slightly crisp from oil and salt.
Do not stack too tightly; allow some airflow.
No liquid needed.
Optional Toppings Include:
Butter, sour cream, cheese, bacon, chives
Do not stack too tightly; allow some airflow.
No liquid needed.
Optional Toppings Include:
Butter, sour cream, cheese, bacon, chives
