Slow Cooker “Baked” Potatoes
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I have been having a lot of luck “roasting” things in the slow cooker lately, so I thought I’d give “baking” a try! This worked pretty well, but I think the potatoes I used were a bit too large. I also think that maybe pricking them with a fork, the way you do when you bake them in the oven, would help. All I did was scrub the potatoes, put them each on their own piece of aluminum foil, sprinkled them with salt (next time I’ll drizzle them with a little olive oil first, too), wrap them tightly in the foil, and put them in the slow cooker on high for 6-8 hours. I needed the extra hours because the potatoes were so large, but if you use average sized ones, it shouldn’t take quite as long. I pricked them with a fork to check after 5, and they needed more time. I’ll definitely try this again with the tweaks I’ve mentioned and report back. It was great to have a baked potatoes done ahead of time, hanging out in the fridge, to use for the next few days – just popped them in the microwave and they were good to go! We really liked them as a side dish for the Argentinean Red Shrimp a la Chesapeake Bay.
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Slow Cooker “Baked” Potatoes
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: varies
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Description
“Baking” potatoes in the crock pot won’t give you crispy skin, but they cook so nicely and are totally hands off.
Ingredients
Russet potatoes
Olive oil (optional)
Salt
Instructions
Scrub potatoes and place each one in a square of aluminum foil.
Lightly rub with oil if desired, then sprinkle with salt.
Wrap tightly and place in the slow cooker for 6-8 hours. Start checking doneness with a fork after 5 hours.
Keywords: baked potatoes, slow cooker potatoes, easy baked potatoes
