Slow cooker baked potatoes. Your life will be changed forever. I can’t believe how frugal and EASY this was. Although I grew up in a house that had baked potatoes 3-5 nights a week as a side dish (usually cooked in the microwave), I think I’ve made baked potatoes for dinner twice in the last 13 years. The idea of turning on the oven for 2-3 potatoes seems ridiculous and I have some not-so-good memories of over- or under-cooked potatoes from the microwave (sorry, mom).
But then I tried crockpot baked potatoes this week. And now I see us going through a 15-pound bag of Russet potatoes in no time. It’s was so easy and the flavor was great. I hope you try these and like them as much as we did!
- Russet or Yukon Gold potatoes
- Tablespoon olive oil
- Salt to season
- Scrub potatoes to remove any dirt.
- Take a fork or knife and carefully stab your potato. In a friendly way. To create some vent holes.
- Rub olive oil onto skins of washed potatoes. Sprinkle with salt. (Don’t put the oil on before stabbing, they are slippery).
- Wrap in a piece of aluminum foil.
- Set into slow cooker and cook for 8 hours on low. Or if you wait until the last minute like me, high for 3-4 hours. Don’t overload the crockpot, unless you’re able to rotate the potatoes halfway through, because you’ll end up with overcooked potatoes at the bottom and undercooked at the top.
- Using tongs remove hot potatoes from crockpot, remove tin foil, slice them open and serve them up!
Make up a batch of these for your next party and serve with a baked potato toppings bar. The toppings for potatoes are endless. Seriously. Here are a few to get you started. . . butter, sour cream, cheese, olives, chives, bacon, chili, taco meat, salsa, plain yogurt, black beans. . . what other ideas do you have?