Slow Cooker Baked Potatoes Recipe

Transforming something as humble as a potato into a culinary masterpiece feels like my culinary superpower—with just some olive oil, a sprinkle of salt, and the magic of slow cooking, prepare to meet your new favorite comfort food!

My slow cooker is the way to go for baked potatoes. It takes no effort, and the potatoes come out perfectly tender.

I coat the large russets with just a touch of olive oil and kosher salt, wrap them in aluminum foil, and let the slow cooker do its thing. The skins retain flavor and moisture, while the insides remain fluffy and soft.

Ingredients

• Russet Potatoes: High in carbohydrates; provide energy and dietary fiber.
• Olive Oil: Rich in healthy fats; promotes heart health and flavor.
• Kosher Salt: Enhances flavor; use in moderation for sodium control.

Ingredient Quantities

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• Aluminum foil (for wrapping)

How to Make this

1. The russet potatoes should be washed and scrubbed thoroughly under running water so that any dirt can be removed.

2. Make sure the potatoes are free of excess moisture by patting them dry with a clean towel.

3. Poke each potato several times with a fork so that steam can escape as the potato cooks. This allows the potato to cook properly without bursting.

4. Rubbing each potato with a thin layer of olive oil enhances the skin texture.

5. Evenly sprinkle kosher salt all over each potato, making sure they are well-coated.

6. Each potato should be wrapped in aluminum foil. This should be done securely. The purpose is to prevent the potato from drying out. This is key to ensuring a tasty result, especially with the texture of the finished product.

7. Put the single layer of wrapped potatoes at the bottom of the slow cooker.

8. Put the slow cooker lid on and set the slow cooker to low.

9. Prepare the potatoes for a slow cooking of 7–8 hours on low, or until they are fork-tender.

10. When finished, unwrap the potatoes with care and present them with your usual favored toppings.

Equipment Needed

1. Cleaning brush
2. Kitchen towel
3. Fork
4. Small bowl (for olive oil)
5. Basting brush or your hands (for applying olive oil)
6. Measuring spoon (tablespoon)
7. Aluminum foil
8. Slow cooker
9. Tongs (optional, for handling hot potatoes)

FAQ

• Can I use a different type of potato?Russests are the perfect potatoes for baking, not only because of their size but also because of their starchy texture. Starch is the component of a potato—and of all cooked grains, for that matter—that expands when heated. The more starch in a potato, the fluffier it will be after baking. That is one reason why russets are king.
• How long should I cook the potatoes in the slow cooker?Slow cook on low for 7-8 hours or on high for 4-5 hours.
• Should I pierce the potatoes before wrapping them?Indeed, making a few punctures in each potato enables steam to escape while it cooks.
• Is it necessary to use olive oil and salt?The flavor and crispness of the skin come from the added olive oil, while the salt enhances the taste—both of which are totally optional.
• Can I add toppings before cooking?Adding toppings, such as butter, cheese, or sour cream, after cooking is the optimal way to enhance both texture and flavor.
• Can I cook more than four potatoes at once?Indeed, but make sure they are arranged in a single layer to guarantee uniform cooking.
• Should I wrap the potatoes tightly in foil?Snug as a bug doesn’t just apply to the way one lives in an igloo or a worm in a sand bank. It’s also how to pack a pickle and, some claim, crucial to safe canning. 1. Stuff whole cucumbers inside the jar. 2. Add liquid and let the pickles breathe a bit. 3. Seal the jar and let the pickles ferment until they become rye bread’s best friend.

Slow Cooker Baked Potatoes Recipe Substitutions and Variations

Big spuds: Sweet spuds or Yukon Gold spuds
Olive oil: Canola oil, melted butter, or avocado oil
Sea salt or Himalayan pink salt: Kosher salt.
Aluminum foil: Parchment paper (but ensure it doesn’t touch direct heat to avoid burning)

Pro Tips

1. For extra flavor, try adding some aromatic herbs to the foil packet, such as rosemary, thyme, or garlic cloves. This will infuse the potatoes with a subtle fragrance as they cook.

2. If you prefer crispier potato skins, after the slow cooking process, you can place the unwrapped potatoes under a broiler for a few minutes to brown the skins. Make sure to keep a close eye to prevent burning.

3. Experiment with flavored salts or seasoning mixes instead of just kosher salt. Garlic salt, smoked salt, or a blend of herbs can elevate the flavor profile of your baked potatoes.

4. Before serving, give the potatoes a slight squeeze with tongs to fluff up the insides. This helps achieve a nice creamy texture and makes them easier to top.

5. To shorten cooking time, you can preheat the slow cooker by running it on high for the first hour and then switching it back to low for the remaining time. This can give the cooking process a bit of a kickstart.