Crock Pot Baked Potatoes

by Sheryl

PREP TIME: 10 MINS | COOK TIME: 8 HRS | TOTAL TIME: 8 HRS 10 MINS | SERVINGS: 4–6

If you are looking for the perfect method to cook perfectly tender potatoes, then you are in luck! These crockpot baked potatoes will blow your mind! All you need are olive oil, russet baking potatoes, and kosher salt. The toppings are optional, but highly recommend. I like mine with Greek yoghurt or sour cream and some freshly grated cheese. Pair these baked potatoes up with pork chops, chicken, or fish for a filling weeknight dinner that everyone will love!

Ingredients

Crockpot Potatoes:

2-3 tsp olive oil (1/2 tsp per potato)
Aluminium foil
4-6 russet baking potatoes
1-1 1/2 tsp kosher salt (1/4 tsp per potato)

Topping:

Chopped chives
Nonfat plain Greek yoghurt or sour cream
Cooked and crumbled bacon
Freshly grated cheese such as extra sharp cheddar

How to make Crock Pot Baked Potatoes

Step 1: After scrubbing the potatoes, dry them completely. Tear off a piece of aluminium foil large enough to fully wrap each potato. Using a fork, prick the potatoes. In the center of a foil, place a potato. Drizzle the potato with half tsp olive oil and sprinkle with 1/4 tsp kosher salt. On the surface of the potato, rub the salt. Now, tightly wrap the potato with the foil sheet and put it in the slow cooker. Repeat with the remaining potatoes.

Step 2: Cover and set to cook for 4 to 5 hours on high or 8 to 10 hours on low or until the potatoes have softened. To prevent the potatoes from being soggy, make sure not to overcook them.

Step 3: Take the potatoes out of the slow cooker very carefully and unwrap them. Split the potatoes and top with cheese, chives, bacon, and Greek yoghurt. Enjoy!

Note:

Adjust the cooking time depending on the size of the potatoes. Note that larger potatoes take longer to cook and smaller ones cook more quickly.

Nutrition Facts:

SERVING: 1medium/large (6 oz.) potato without toppings
CALORIES: 177 kcal, CARBOHYDRATES: 36g, PROTEIN: 6g, FAT: 2g, FIBER: 4g, SUGAR: 2g

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