Why Make Baked Potatoes in the Slow Cooker
There are a number of reasons you might want to cook russet potatoes in the slow cooker rather than the oven.
For the holidays like Thanksgiving, cooking baked potatoes in the slow cooker can save precious oven space for other dishes.
Cooking in the crock pot also allows you to keep the potatoes warm so they’re ready when everyone is ready to eat!
Finally, cooking potatoes in the slow cooker can be handy when bringing the dish to potlucks or to a friend’s house.
How to Store
Cooked potatoes will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.
To reheat, microwave in 30 second increments until warmed through, or in a 350F oven for 20-25 minutes.
What to Serve with Baked Potatoes
Classic: put out all the toppings for the ultimate baked potato bar!
Chili: topped with turkey chili or white chicken chili.
Enchilada: topped with enchilada chicken with easy guacamole.
Vegetarian: vegetarian chili, cheddar cheese, sour cream.
Ingredients Notes
Russet potatoes: Medium-sized russet potatoes are the classic choice for traditional oven-baked potatoes and they also work best for this recipe. You don’t need to peel or pierce the potatoes before adding them to your crockpot, nor wrap them in foil. Just give them a good scrub, pat them dry and add them right on in. For more slow cooker potato options, check out this slow cooker roasted russet potato and this slow cooker potato recipe.
Olive oil: I love the light, buttery flavor of the olive oil in this recipe. But you can also use any other neutral flavored oil in its place like avocado, vegetable or canola oil.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store as it has a subtler flavor. Use less iodized salt if that’s what you have on hand.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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