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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
Ingredients
- 4-6 Russet potatoes Washed and scrubbed, Patted dry, Skin on, Medium size
- 1 tablespoon 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: 171kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 42mgPotassium: 889mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 12mgCalcium: 29mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Tried this recipe?Leave a comment below or rate and tag @slowcookerfoodie on social