Ingredients4–6 medium or large russet potatoes1–2 tablespoons olive oil1 teaspoon coarse salt½ teaspoon black pepper, optionalAluminum foilFor serving:ButterSour creamShredded cheddar cheeseChopped green onions or chivesCrispy bacon bits, optionalInstructions
- Prepare the potatoes: Scrub the potatoes thoroughly under running water to remove any dirt. Dry them completely with a kitchen towel.
- Pierce them: Prick each potato several times with a fork.
- Season: Rub each potato lightly with olive oil, then sprinkle all over with salt and, if desired, black pepper.
- Wrap in foil: Wrap each potato individually and securely in aluminum foil.
- Add to the slow cooker: Arrange the wrapped potatoes in the crock pot. You don’t need to add water.
- Cook: Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, depending on the size of your potatoes. They’re ready when a fork or thin knife slides easily into the center.
- Serve: Carefully unwrap—the foil and steam will be very hot. Cut each potato down the center and gently squeeze the ends to fluff up the inside.
- Load them up: Add a generous pat of butter and a spoonful of sour cream. Finish with cheese, green onions, bacon, or any toppings you love.
Crispy-Skin Tip
Slow-cooker potatoes have soft skins because they’re cooked in a moist environment. For crispy skins like the potato pictured, remove the foil after cooking and place the potatoes in a 425°F (220°C) oven for 10–15 minutes.
Delicious topping idea: Butter + sour cream + cheddar + crispy bacon + chives makes these into an easy loaded baked potato dinner.