Ingredients
6 large Russet potatoes
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
Optional: Aluminum foil for wrapping
Instructions
Step 1: Scrub the Russet potatoes thoroughly under cold water to remove dirt and pat them dry with a clean towel.
Step 2: Using a fork, prick each potato several times to allow steam to escape during the cooking process.
Step 3: Rub each potato with olive oil until fully coated and sprinkle generously with kosher salt.
Step 4: If desired, wrap each potato tightly in aluminum foil, or place them directly into the slow cooker for a slightly different skin texture.
Step 5: Cover and cook on the LOW setting for 7 to 8 hours or on the HIGH setting for 4 to 5 hours until tender.
Step 6: Check for doneness by piercing a potato with a fork; it should slide in easily with no resistance.
Step 7: Serve immediately with your favorite toppings like butter, sour cream, or chives.
Notes
For the crispiest skin possible in a slow cooker, skip the foil and place the potatoes directly in the pot. Ensure they are dried thoroughly after washing.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 medium potato
- Calories: 161 kcal
- Sugar: 1g
- Sodium: 15mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crock pot baked potatoes recipe, slow cooker potatoes, easy side dish, fluffy baked potatoes
