This method for baking potatoes is one of the easiest I've found and it produces a nice fluffy potato every single time. You can even set this up the night before so all you need to do is flip the Crock-Pot on in the morning as you're heading out the door. I've been making baked potatoes this way for years, but I thought I would share my method with you just in case you haven't seen it yet.
Crock-Pot Baked Potatoes
makes 4 or more depending on the size of your crock-pot
4 - 6 large baking potatoes (I use russet, but Yukon gold and sweet potatoes are a great choice as well)
1-2 Tablespoons Extra Virgin Olive Oil
Kosher salt, to taste
Aluminum Foil, for wrapping
- Wash and scrub potatoes. Make sure to let them dry before continuing on.
Don't skip this next step or your potatoes may explode.
- Stab each potato at least once with a fork, to allow steam to escape.
- Using a pastry brush or your fingers, coat each potato with olive oil, then roll in kosher salt.
- Wrap potatoes in aluminum foil and place in crock-pot.
- Cook on high for 2-4 hours if you need them in a hurry or low for 7-8 if you have some time to spare. Cooking time will depend on the size and number of potatoes.
- Remove from Crock-Pot using tongs and cover with your choice of toppings.
Russet or Yukon Gold
Butter, sour cream, bacon, and chives
Broccoli, cheddar and a dash of red pepper flakes
Chili, red onion, and cheddar
Salsa, pepper jack, and green onions
Black beans, salsa, and cilantro
Fresh rosemary, salt, and black pepper
Butter, brown sugar, and pecans
Pumpkin pie spice
Real maple syrup
Butter, salt, and black pepper
Ginger, cinnamon, cloves, light brown sugar, mild molasses, and butter
Don't forget to check out our recipe for Loaded Baked Potato Soup it's a great way to use up any leftover baked potatoes you may have.
Inspiration for this recipe
I've seen this recipe everywhere from lifehacker to Martha Stewart. This method for cooking potatoes has been around for awhile and I have no idea where it originated.