Description
These Crock Pot Baked Potatoes are a game-changer for easy meal prep. Wrapped in foil and slow-cooked to perfection, they’re fluffy on the inside and perfectly seasoned on the outside. Serve them as a simple side dish, load them with your favorite toppings for a satisfying main course, or create a fun baked potato bar for your next gathering. No matter how you enjoy them, they’ll quickly become a favorite in your kitchen!
Ingredients
- 4–6 russet baking potatoes
- 2–3 teaspoons extra-virgin olive oil (about ½ teaspoon per potato)
- 1–1½ teaspoons kosher salt (about ¼ teaspoon per potato)
- Aluminum foil
For Toppings:
-
- Freshly grated cheese, such as extra-sharp cheddar
- Nonfat plain Greek yogurt or sour cream
- Chopped chives
- Cooked and crumbled bacon
Instructions
- Prepare the Potatoes:
Scrub the russet potatoes clean and dry them completely. For each potato, tear off a piece of aluminum foil large enough to wrap it fully. Prick the potato all over with a fork to allow steam to escape. - Season and Wrap:
Drizzle ½ teaspoon of olive oil over each potato and sprinkle ¼ teaspoon of kosher salt. Rub the oil and salt evenly over the surface of the potato. Wrap each potato tightly in its foil sheet. - Cook in the Crock Pot:
Place the wrapped potatoes into your slow cooker. Arrange them in a single layer if possible, but stacking is fine if needed. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the potatoes are fork-tender. - Serve:
Carefully remove the potatoes from the slow cooker and unwrap them. Split the potatoes open and top with grated cheese, Greek yogurt or sour cream, chives, and crumbled bacon, or your favorite toppings.
Notes
- Check for Doneness: To ensure the potatoes are perfectly cooked, pierce them with a fork or knife. They should be soft all the way through.
- Avoid Overcooking: Overcooked potatoes can become mushy, so check them around the recommended cooking time.
- Customizable Toppings: Get creative with toppings! Add salsa, guacamole, roasted vegetables, or chili for a full meal.
- Make Ahead: Prepare the potatoes the night before, refrigerate them wrapped in foil, and start the slow cooker in the morning.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on high or 8-10 hours on low
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American