Crockpot Baked Potatoes
Fluffy, fork-tender baked potatoes made hands-off in the slow cooker, no foil or oven needed.
Ingredients
- 6 medium-large russet potatoes scrubbed
- 1-2 tbsp olive oil
- 1 tsp kosher salt
Instructions
- Scrub the potatoes clean and dry them completely with a towel.
- Poke each potato several times with a fork, then rub all over with olive oil and salt.
- Place the potatoes directly in the crockpot — no water, no foil needed. Stack them if they don't fit in a single layer.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours, without opening the lid, until fork-tender all the way through.
- Serve hot, split open, with your favorite toppings.
Notes
Refrigerate whole cooked potatoes up to 4 days; reheat in the microwave or a 350°F oven.