Baked Potatoes in a Slow Cooker

Don't touch that oven! This easy, no-fuss method results in moist, delicious "baked" Russet, Yukon Gold, or sweet potatoes, without oven heat.
Photo by Sandra M.
Adapted from theyummylife.com

PREP TIME

15

minutes

TOTAL TIME

495

minutes

SERVINGS

1

servings

PREP TIME

15

minutes

TOTAL TIME

495

minutes

SERVINGS

1

servings

Adapted from theyummylife.com

Ingredients

  • Russet, Yukon Gold, or sweet potatoes, enough to fill your slow cooker no more than 3/4 full*

  • Olive oil, optional (1-2 tablespoons for 4 pounds potatoes)

  • Salt & pepper, optional

  • Other seasonings, optional, garlic powder, herbs etc.

  • Slow cooker

  • Aluminum foil

Directions

Wash, scrub, and cut out any bad spots from potatoes. Wipe them dry and let them sit until skin is visibly dry all over (they should dry within a few minutes). Prick each potato 6-8 times with a fork. Place potatoes in single layer on baking sheet or large dish, drizzle with olive oil, and use hands to rub a thin coat of olive oil evenly all over the potato skin. Sprinkle with salt & pepper (and other herbs or seasoning, if desired). Wrap each potato individually in a piece of aluminum foil. Add potatoes to slow cooker, foil seam side up, being careful that it's not more than 3/4 full. Cover and cook on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers. Approximately 4 pounds of potatoes can be cooked in a 6-1/2 qt. slow cooker. If you prefer a plain potato more similar to a typical oven baked potato, omit the olive oil and seasonings

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