Slow Cooker Baked Potatoes
Learning how to make baked potatoes in a slow cooker is simple. Crockpot Baked Potatoes are easy and they come out perfect every time!
Servings: 6 servings
Equipment
Ingredients
- 4 - 6 Idaho Russet Potatoes scrubbed clean
- ½ teaspoon per potato of olive oil
- Kosher salt to taste
- Black Pepper to taste
- Aluminum Foil
For serving
- desired toppings like butter, sour cream, chives, cheese, bacon, salsa, chili, broccoli, BBQ sauce, etc ...
Instructions
- Poke holes into the potatoes with a fork several times.
- Rub the potatoes with olive oil.
- Sprinkle the potatoes generously with salt and pepper. You really want that flavor to come out!
- Wrap the potatoes in foil. (If you didn’t know, this traps the heat and makes sure the potato cooks evenly. Just make sure you’re cautiously pulling the potatoes out again since the foil and potatoes will be hot!)
- Place the potatoes into the slow cooker, covering the crock with the lid.
- Cook on high for 3-4 hours, or on low for 8-10 hours.
- Remove the potatoes from the crockpot, carefully remove foil. Dress the potato with desired toppings.
Notes
- Use any kind of potato for this recipe - larger ones may need more time to cook, and smaller ones may need slightly less time.
Nutrition
Serving: 1potato | Calories: 143kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 592mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg
