I am one of those people who use the crockpot year round. In the summer it’s great for not heating up your house, & in the fall/winter it’s great for making soups & lazy dinners. This is one of those “aha!” ideas that is great for busy days. Throw some baked potatoes in the crock pot in the morning, turn it on, & have a baked potato bar for dinner! We usually just heat up a can of chili, add some extra seasonings, & top our potatoes with the chili & a little cheese & sour cream. It’s one of our favorite Fall dinners & I am jumping on the bandwagon for Fall. I am in soup mode already. I could eat it all year round.

 

Anyway, getting back to today’s tip/trick. This is best if you use medium/large potatoes, but if your potatoes are from a 5lb bag & they are smaller, just do less time. I used some smaller potatoes this time & a few of them got a little overcooked & tough, but the others were perfect. Just adjust your time accordingly! Enjoy! What are your favorite ways to eat a baked potato?

 

 
 

 

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Crockpot Baked Potatoes

Ingredients

  • Russet Potatoes
  • Olive Oil
  • Kosher Salt
  • Foil

Instructions

  1. Rinse & scrub potatoes.
  2. Pierce potatoes with a fork.
  3. Rub potatoes in olive oil & sprinkle with kosher salt. (I lined my potatoes up on the foil drizzled olive oil on top of each one. With one had I rubbed the oil on the potato, with the other I sprinkled salt as I rotated the potato.
  4. Wrap in foil & bake on low for 7-8 hours.
  5. Split & top with your favorite toppings!
  6. *Olive oil & salt are optional, but they make it taste so good!
  7. **You can stack your potatoes if you have a smaller slow cooker, but if you only have a large one & they are all on the bottom of the crockpot, check the potatoes's doneness at the 7 hour mark.

Recipe Notes

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