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Crock Pot Baked Potatoes

Crock pot baked potatoes cook wrapped in foil in a slow cooker until a knife slides easily into the center. The result is tender, fluffy potatoes with olive oil and kosher salt on the skins.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 188
Ingredients Equipment Method Notes

Ingredients
  

  • 6 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Scrub the potatoes.
  2. Dry them well.
  3. Pierce each potato several times with a fork.
  4. Rub the potatoes all over with the olive oil.
  5. Sprinkle evenly with the kosher salt.
  6. Wrap each potato tightly in aluminum foil.
  7. Arrange the wrapped potatoes in a single layer in a 6-quart slow cooker; do not add water.
  8. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until a knife slides easily into the center of a potato.
  9. Carefully unwrap the potatoes.
  10. Serve the potatoes hot.

Notes

For best results, dry the potatoes well before rubbing them with oil. Refrigerate leftovers for up to 4 days; freeze baked potatoes for up to 3 months. The recipe is naturally vegan and gluten-free as written.