→ LET'S MAKE THEM! ♥
1. WASH THE POTATOES
Scrub the potatoes thoroughly under running water and dry them completely. Pierce each potato several times with a fork.
2. SEASON
Rub each potato lightly with olive oil and sprinkle with salt.
3. WRAP
Wrap each potato individually in aluminum foil.
4. LOAD THE SLOW COOKER
Arrange the wrapped potatoes in a single layer in the Crock Pot. No water is needed.
5. COOK
Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until the potatoes are tender when pierced with a fork. Cooking time depends on their size and your slow cooker.
6. SERVE
Carefully unwrap, split each potato down the middle, fluff the inside with a fork, and add your favorite toppings!
✧ DELICIOUS TOPPING IDEAS
♥ Butter and shredded cheddar cheese
♥ Sour cream and chopped green onions
♥ Crispy bacon bits and cheddar
♥ Broccoli and melted cheese
♥ A little garlic butter and fresh herbs
✦ LITTLE SECRETS FOR THE BEST POTATOES
✓ Russet potatoes work especially well because their centers become light and fluffy.
✓ Choose potatoes that are similar in size so they cook evenly.
✓ Don't add water to the slow cooker; the potatoes will cook in their own moisture.
✓ For crispy skins, unwrap the cooked potatoes and place them under the oven broiler for a few minutes.
♥ STORAGE TIPS
Refrigerate leftover cooked potatoes within 2 hours in an airtight container. Store for 3–4 days.
Reheat until steaming hot throughout. Avoid leaving cooked potatoes wrapped in foil at room temperature.
✦ TELL ME IN THE COMMENTS!
What's your favorite baked potato topping — butter and cheese, sour cream, or bacon and green onions? ♥ Save this easy Crock Pot recipe for your next family dinner!
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Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
