How To Make Baked Potatoes In The Slow Cooker
Let me show you how to make slow cooker baked potatoes and make your life easier with this set-it-and-forget-it side! Prep your potatoes in the morning and enjoy a delicious base for toppings or a “potato bar” for weeknight dinners. Stay hands-free and don’t worry about the oven!
Servings 8
Calories 148kcal
Equipment
- Slow Cooker
- Aluminum foil
Ingredients
- 2 pounds of gold potatoes or potatoes of choice
- 1/4 cup avocado oil
- 1 tablespoon kosher salt
Instructions
- Wash and dry potatoes and pierce several times on each side with a fork
- Add potatoes to a large bowl and toss with avocado oil and salt
- Wrap each potato in foil and place in slow cooker
- Cover and cook on high for 4 hours, or on low for 8 hours, until fork-tender
- Serve topped with butter, cheese, sour cream, or as desired
Notes
- Store wrapped potatoes in the fridge for up to 3 days.
- Reheat in the microwave, or for the best texture, warm them up in the oven or air fryer at 375 ℉.
- No need to add water to the slow cooker since the potatoes will steam naturally.
- For extra-crispy skins, remove the foil and broil for 2-3 minutes after cooking.
- Choose uniform-sized potatoes to ensure even cooking.
- Potatoes are ready when they can be easily pierced with a fork.
- You can keep the potatoes on the “warm” setting for 2-3 hours without overcooking.
- Cooking time varies by size:
- Small potatoes take about 3 hours on high or 6 hours on low.
- Large potatoes take about 5 hours on high or 9 hours on low.
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 879mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg