Crock Pot Baked Potatoes
Crock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!THROW AND GO BAKED POTATOESAfter you try these Crock Pot Baked Potatoes you may no go back to other methods. This way of making baked potatoes makes a perfect, fluffy, flavorful baked potato every time! I dont know about yall but there have been times I have put potatoes in the oven thinking theyll be ready in an hour and then all my other food is ready to go for dinner and weve realized the potatoes are still hard on the inside so then I gotta throw them in the microwave (which doesnt give you the same texture) and then Im mad because it feels like its never consistent. Well this recipe creates perfectly cooked potatoes every time! No turning on the oven required!FREQUENTLY ASKED QUESTIONS: What other potatoes can I use in the Crock Pot? I have only ever made this recipe using Russet Potatoes. To me, russets are supreme when it comes to baked potatoes, but I would think you could also use Yukon Gold potatoes. What toppings should I use? You can use whatever toppings you typically like to put on your Baked Potatoes. Classic toppings like sour cream, bacon pieces, green onions and shredded cheese are all good options. Additionally, you could go full out and add some protein, like Shredded Chicken, or make some Taco Potatoes (so yum!) What size Crock Pot should I use? Most of my audience (who live in the USA) tend to use a 5-6 qt crock pot. Its generally the most popular size slow cooker. When baking these potatoes, you may be able to fit more (or less) potatoes in your slow cooker depending on the size, so keep that in mind when determining how many potatoes to use. You could use round or oval but when using a round, keep in mind that some on the bottom can cook faster than the ones on top. How do I store any leftovers? These baked potatoes can be stored in an airtight container and can be kept in the fridge for up to 4-5 days. You can reheat in the microwave or the air fryer. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)russet potatoes these are not only going to be the most affordable option but they are hands-down the best for baked potatoes. olive oil I usually use olive oil but you could use avocado oil or any other oil you prefer to cook with.kosher salt you want a grainy salt. Any type of course salt works well.HOW TO MAKE CROCK POT BAKED POTATOES:Scrub potatoes clean under cool water.I do this in a colander in the sink but thats not required. Using a fork or a small knife, poke holes all around each of the potatoes.Rub all sides of the potato with a teaspoon each of olive oil and kosher salt. You can add a rolled up piece of foil, or a slow cooker rack if you have one, to the bottom of the slow cooker to help lift the potatoes off the bottom to help keep them from burning or cooking unevenly. Place potatoes into your 6 quart (or larger) slow cooker.Cover and cook on low 8-10 hours (until fork tender) or on high for 4-5 hours.Carefully, remove potatoes from the crock pot. Slice down the middle and add toppings of your choice before serving.CRAVING MORE RECIPES? Southern Fried PotatoesAir Fryer Baked PotatoesSteakhouse Sweet Potatoes Taco Stuffed PotatoesMelting PotatoesCrunchy Roasted PotatoesOutback Steakhouse Baked PotatoesCrock Pot Salisbury SteakCrock Pot Mississippi Pot RoastCrock Pot Mississippi ChickenCrock Pot MeatloafCrock Pot Swedish Meatballs PrintCrock Pot Baked PotatoesCrock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!Course Side DishCuisine AmericanPrep Time 5 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 5 minutes minutesServings 4Calories 331kcalAuthor Brandie SkibinskiEquipment6-8 quart oval slow cookerIngredientsFor the potatoes:4 large russet potatoes4 teaspoons olive oil (divided use)4 teaspoons kosher salt (divided use)Optional toppings:butter, cheese, chives, green onions, bacon pieces, sour cream, salt and pepperInstructionsScrub 4 large russet potatoes clean under cool water. Using a fork or a small knife, poke holes all around each of the potatoes. Rub all sides of the potato with a teaspoon each of olive oil and kosher salt. Add a piece of rolled foil into the bottom of a 5-6 quart slow cooker or use a rack if you have one. This helps so the bottoms of the potatoes don't burn and everything cooks evenly. Place the prepared potatoes into the bottom of the slow cooker on top of the foil or rack. Cover and cook on low 8-10 hours (until fork tender) or on high for 4-5 hours. Careful when removing. Potatoes will be very hot. Serve with desired toppings. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 331kcal | Carbohydrates: 67g | Protein: 8g | Fat: 5g | Sodium: 2344mg | Fiber: 5g | Sugar: 2g
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