Slow Cooker Baked Potatoes
First and foremost, I’m not a slow cooker fanatic. You won’t see me trying to make a slow cooker version of every recipe under the sun. Slow cooker baked potatoes, however, will save your butt in all kinds of situations.
That said, the slow cooker is a wonderful machine. I read somewhere that 8 hours of slow cooker usage consumes half as much electricity as 1 hour in an electric oven. I don’t know if that’s true or not, but I’m sure it’s not far off. What’s more, I have a gas range, so an opportunity not to use my gas is very, VERY welcome. That stuff ain’t cheap!!!! Additionally, on a hot summer day, the slow cooker swoops in like Superman to save you from the fiery heat of your oven.
USEFUL EQUIPMENT ALERT!!!!!
It’s the slow cooker….DUH! I use a Hamilton Beach with a locking lid. This is not a fancy slow cooker by any means, but it’s PERFECT for me. The only controls it has are the warm, low and high dial. That’s it. I love it. Less to go wrong with it, right? I’ve been using the heck out of this thing for 5 years now and it hasn’t show any signs of wear or tear, besides some staining and a few dents on the stainless steel exterior. It does, however, have a locking and removable lid. Both of those features, I absolutely love. It also boasts a hefty 6 quart crock, which is perfect for large servings of a side, of making broth. (my personal favorite use!) Grab one for yourself here, if you’re like me, and like a easy to use, reliable product:
Baked potatoes are literally the main course in my house when we have them for dinner. Rarely will you see them being served as a side feature. Of course the potato had to be the star of the show. A soft, moist inside cooked to perfection. A perfectly cooked skin, good enough to eat.
What baked potato is complete with out the toppings?!?! Oh man it’s the best part of having baked potatoes. Butter, cheese, sour cream, chili, broccoli, chives, onions, salt, pepper, garlic….I could go on. There’s just something about adding all that stuff and then mixing it in and tasting it all together. It’s the full experience of eating a perfectly cooked baked potato. I might just tell you that guy wouldn’t be allowed to have one of you didn’t put toppings on it in my house….
Anyways, I hope you like this little recipe for slow cooker baked potatoes. They adorn a little bit of a different flavor that doesn’t develop when baked in an oven, so be prepared for a different kind of potato. Enjoy, and DON’T FORGET THE TOOOOOPIIIIINGS!!!!!!!!
- 5-10 medium to large russett potatoes, depending on how many serving
- olive oil
- salt, pepper and any other seasonings you like
- Scrub the potatoes very well with a stiff bristled brush. Cut any eyes or bad spots out and poke holes all around the potato.
- Place the potatoes in a large mixing bowl, drizzle with olive oil and sprinkle with salt, pepper and any other seasonings. Pick each potato up and using your hands, ensure they are thoroughly coated with the oil and seasoning.
- Wrap each potato in aluminum foil tightly and place in your slow cooker.
- Cook on high for 4 hours or low 7-8.
- Being extremely careful, remove the potatoes with tongs. Unwrap, poke a line of holes across the top and push the ends together to split it open.
- ADD THE TOPPINGS…….and enjoy!