This is neither a recipe nor an original idea. However, baked potatoes in the slow cooker are a gift that I feel must be shared. I love a good baked potato and well, potatoes nuked in the microwave are not necessarily that great. To bake them in the oven takes an hour or more, and is not that appealing in warm weather. The slow cooker not only bakes up a perfect spud, it keeps the house cool while doing it.
Our office loves to do potlucks and so we collectively agreed some time ago to try potatoes in the slow cooker and have a Baked Potato Bar. It worked out perfectly! The potatoes take about 4 hours on High. They were ready by lunch. Everyone pitched in on toppings and we crafted some super spuds.
I have also put these in to bake before work to have baked potatoes for supper. I will say that over baking causes some discoloration. They tasted fine but had a darker color. To be safe, I suggest sticking pretty close to 4 hours on high or 8 hours on low.
To prepare them, wash your potatoes. You’re going to wrap them in foil so I tear off a square for each potato that’s just big enough to wrap them nicely. Give each one a couple of pokes with a knife. Then drizzle about a half teaspoon of oil (I used canola) on each one. Run the oil on the potato, wash your hands and then give each potato a generous shake of salt. Rub that in too.
Wrap each potato up and place it in the slow cooker. Cook on low for 8 hours or high for 4. I flipped mine halfway but I doubt this is necessary.
Times on slow cookers do vary. If you have a fast cooker, check your potatoes a little early by inserting a knife. A fully baked potato will not give you much resistance.
These potatoes will be piping hot! Use caution when removing them-use thongs or a heavy kitchen mitt-and be careful as you cut into them. Steam will escape.
See how fluffy and delicious?! Pile on some butter or your topping(s) of choice and dig in!