Slow Cooker Baked Potatoes

Slow Cooker Baked Potatoes

Hi there, friends that love to cook! Today, I’m excited to take you on a beautiful culinary trip centered around flavor and simplicity: preparing Slow Cooker Baked Potatoes. As a full-time stay-at-home mom, I’ve discovered this game-changing item that not only simplifies my life but also fills my house with the delicious smell of freshly baked potatoes. Now, put on your apron and join me as we explore the realm of culinary simplicity! There was a time, in my busy kitchen, when I was needing something warm and comfortable but fuss-free. My culinary buddy, the Slow Cooker Baked Potatoes, is now ready. The modest russet potatoes are the starting point of it all; they patiently await their transformation into golden, fluffy perfection. Following a brief cleaning and a cordial pat dry, they’re prepared to command attention.

“Olive Oil Ballet” to begin!
Here’s where the magic starts: a little coat of olive oil. It’s like giving your potatoes a spa day; the oil guarantees a crispy exterior that’s tempting in addition to adding a hint of elegance. Here’s a little secret: massage in some kosher salt and pepper after you’ve sprinkled them on. Yes, give those potatoes a little tender loving care, making sure to coat each and every nook and cranny with flavor.

Literally Wrapping Everything with Foil!
Have you ever wanted to know how to prepare a baked potato that is truly amazing rather than merely tasty? My pals, it’s all about the foil. Before making its dramatic entry into the leisurely

cook. It’s similar to lulling people into a warm sleep with the promise of a wonderful morning. Turn the cooker up to HIGH for a speedier meeting or LOW for patience.
Blended with kosher salt, pepper, and olive oil, baked potatoes are cooked slowly. They are excellent and melt-in-your-mouth soft and delicate! Use your crockpot to make baked potatoes that rival those found in restaurants! Savor them plain or topped with your preferred toppings.


  1. Eight russet potatoes
  2. Two tsp olive oil
  3. ½ teaspoon and
  4. 1 tablespoon of kosher salt


  • Thoroughly wash the potatoes with cold water. Using a paper towel, pat dry the potatoes.
  • Using a fork, puncture the peel of the potatoes and place them on a sheet tray.
  • After applying a thin layer of olive oil, season the potatoes with salt and pepper. I enjoy rubbing To ensure it adheres, rub the salt and pepper into the skin.
  • Tear out pieces of foil, then wrap each potato in foil separately. In the slow cooker put them. Cook with a cover on for 7-8 hours on LOW or 4-5 hours on HIGH.
  • Slice through the foil or unwrap, then top with your preferred toppings.

Leave a Comment