Crock Pot Baked Potatoes
Hands-off slow cooker baked potatoes with fluffy centers and seasoned skins, no oven needed.
Equipment
- Slow cooker (6-quart recommended)
- Vegetable scrubber or washcloth
- Fork or knife
Ingredients
- 4 pounds russet potatoes about 6 to 8 medium
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Scrub potatoes clean and dry well.
- Pierce each potato several times with a fork or knife.
- Rub potatoes all over with olive oil and sprinkle generously with salt.
- Place potatoes directly in the slow cooker with no foil and no water.
- Cook on High for 3 to 4 hours or Low for 6 to 8 hours, until a fork slides in easily.
- Serve hot with butter, sour cream, cheese, bacon, chives, or your favorite toppings.
Notes
Choose potatoes that are close in size so they finish at the same time. Do not add water and do not wrap the potatoes in foil; the dry slow cooker method gives better skin texture. Store leftovers in the refrigerator for up to 4 days and reheat in the microwave or oven.
