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    Home » Recipes » Slow Cooker

    Slow Cooker "Baked" Potatoes

    Modified: Jan 18, 2024 · Published: Aug 23, 2013 by Ashley

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    "Baking" potatoes in the slow cooker won't give you crispy skin, but they cook so nicely and are totally hands-off, no oven required!

    Slow Cooker "Baked" Potatoes

    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 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

    Slow Cooker "Baked" Potatoes

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    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 6 hours
    • Total Time: 6 hours 10 minutes
    • Yield: varies
    • Category: Side Dish
    • Method: Slow Cooker
    • Cuisine: American
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    Description

    "Baking" potatoes in the slow cooker won't give you crispy skin, but they cook so nicely and are totally hands-off, no oven required!


    Ingredients

    Russet potatoes
    Olive oil (optional)
    Salt


    Instructions

    Scrub potatoes and prick several times with the tines of a fork. Place each one onto a square of aluminum foil.

    Lightly rub with oil if desired, then sprinkle with salt.

    Wrap tightly and place in the slow cooker. Cook on low for 8-10 hours or high for 5-7 hours.


    Equipment

    Image of aluminum foil

    aluminum foil

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    Image of slow cooker

    slow cooker

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    Notes

    Cook times will vary based on the size of your potatoes. Try to use potatoes that are all roughly the same size.

    Start checking doneness with a fork at the minimum cook time and allow the potatoes to cook for longer if necessary.

    Nutrition

    • Serving Size:
    • Calories: 119
    • Sugar: 0.9 g
    • Sodium: 7.5 mg
    • Fat: 0.1 g
    • Saturated Fat: 0 g
    • Carbohydrates: 27.1 g
    • Fiber: 2 g
    • Protein: 3.2 g
    • Cholesterol: 0 mg

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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