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Slow Cooker “Baked” Potatoes

Slow Cooker “Baked” Potatoes
  • Meal

    Side Dish

  • Cusine

    American

Ingredients

4 - 6 medium russet potatoes

4 - 6 tsp olive oil

Freshly ground sea salt and pepper

1/2 cup water

Directions

Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato. Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat 4 - 5 hours or low heat 7 - 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.