Baked Potatoes in a Slow Cooker

By SMorrissey

Don't touch that oven! This easy, no-fuss method results in moist, delicious "baked" Russet, Yukon Gold, or sweet potatoes, without oven heat.

Ingredients

• Russet, Yukon Gold, or sweet potatoes, enough to fill your slow cooker no more than 3/4 full*
• Olive oil, optional (1-2 tablespoons for 4 pounds potatoes)
• Salt & pepper, optional
• Other seasonings, optional, garlic powder, herbs etc.
• Slow cooker
• Aluminum foil

Preparation

Step 1

Wash, scrub, and cut out any bad spots from potatoes. Wipe them dry and let them sit until skin is visibly dry all over (they should dry within a few minutes). Prick each potato 6-8 times with a fork. Place potatoes in single layer on baking sheet or large dish, drizzle with olive oil, and use hands to rub a thin coat of olive oil evenly all over the potato skin. Sprinkle with salt & pepper (and other herbs or seasoning, if desired). Wrap each potato individually in a piece of aluminum foil.

Add potatoes to slow cooker, foil seam side up, being careful that it's not more than 3/4 full. Cover and cook on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers.

Approximately 4 pounds of potatoes can be cooked in a 6-1/2 qt. slow cooker.

If you prefer a plain potato more similar to a typical oven baked potato, omit the olive oil and seasonings