Slow cooker baked potatoes means you can enjoy tasty baked potatoes even during the dog days of summer.
I don’t know about y’all but I have used my slow cooker an inordinate amount of times this summer. Seriously, one week I think every dinner came from the slow cooker.
There are a couple of reasons for this. I am testing homemade cream of soup alternatives and they need to withstand being used in slow cooker recipes. The other is I’ve had all three auntlings a lot this summer. Which was awesome because I love them to pieces.
However, dealing with the crabby crankies when it’s time for me to cook dinner is not awesome. My solution was to get dinner going in the slow cooker when everyone was in a good mood. Because of that I have a slew of new slow cooking recipes planned for the next couple of months.
Slow cooker baked potatoes are one of those things that are so simple that you will wonder why you haven’t been cooking them that way longer. Now they don’t get the crispy skin like they do in the oven but the fact I can have them without heating up the house makes up for that.
All you do is grab some russet potatoes, give them a good scrub, drizzle with olive oil, and sprinkle with some kosher or sea salt. Pop them in the slow cooker for a few hours and use as desired. You can even cook a couple of extra potatoes for baked potato soup. As long as you don’t fill the slow cooker more than 3/4 full you can cook as many potatoes as you like
I can hardly wait to show you what deliciousness these potatoes were destined for, but that’s another post.
10 minPrep Time
5 hr, 30 Cook Time
5 hr, 40 Total Time
- Scrubbed russet potatoes
- Olive oil
- Kosher or sea salt
- Drizzle potatoes with oil and rub to coat
- Sprinkle salt all over the potatoes
- Place in the slow cooker
- Cover and cook for 4-5 hours on high or 6-8 on low
- Use as desired
Cook time varies depending on slow cooker temperature and how many potatoes cooked