Slow Cooker Baked Potatoes
Easy slow cooker baked potatoes recipe, homemade with simple ingredients. Soft and tender. Fill them with bacon, sour cream, cheese, chives.
Yield: People
Ingredients
- 4-6 Russet potatoes, Washed and scrubbed, Patted dry, Skin on, Medium size
- 1 tbsp Olive oil
- Salt , To taste
- Pepper, To taste
Instructions
- Prick all the potatoes with a fork.
- Drizzle each potato with a little bit of olive oil and sprinkle a bit of salt and pepper.
- Rub the oil and salt evenly until all potatoes are coated.
- Wrap each potato tightly in aluminum foil paper.
- Place them in your slow cooker (6 quart or larger).
- Cover and cook on High heat for about 4 hours on or Low heat for about 8 hours.
- When the potatoes are done, remove from crockpot and unwrap the foil carefully.
- Use a sharp knife to cut in half lengthwise.
- Add toppings of your choice (butter, salt, pepper, sour cream, cheese or whatever you like). Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.
Nutrition
Calories: 171kcal, Carbohydrates: 39g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 42mg, Potassium: 889mg, Fiber: 3g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 12mg, Calcium: 29mg, Iron: 2mg