How to make baked potatoes in the slow cooker is a simple yet satisfying trick that brings out the best in this classic comfort food. Let’s face it; baked potatoes are the quintessential side dish that pairs perfectly with almost any meal. Imagine digging into a fluffy, steam-kissed potato, its tender skin giving way to warm, buttery goodness. Using the slow cooker not only deepens the flavor but also keeps your kitchen cozy without the constant attention of the oven.
I first discovered this method on a particularly busy weeknight when dinner felt daunting. After a bit of experimenting, I found that slow cooking allowed the potatoes to develop a creamy texture without much effort. It’s the ideal solution for anyone who craves a delicious and fulfilling side dish, especially when entertaining guests or prepping meals for the week. Trust me, once you learn how to make baked potatoes in the slow cooker, you won’t look back!
Why You’ll Love This Recipe
- Simple & Quick: Just a few minutes of prep, then let your slow cooker do the magic for 4 to 8 hours!
- Irresistible Flavor: The avocado oil and salt create a savory crust that enhances the delightful potato flavor.
- Eye-Catching Appeal: Perfectly baked potatoes emerge from the cooker looking tantalizing and inviting.
- Flexible Serving: Great as a side for barbecues, gatherings, or even for a cozy family dinner.
- Diet-Friendly Options: Naturally gluten-free and can be made vegan with plant-based toppings.
Ingredients You’ll Need
- 2 pounds of gold potatoes: Gold potatoes are creamy and rich, making them perfect for baking. If you prefer, you can use Russet potatoes for a fluffier interior.
- 1/4 cup avocado oil: This oil adds a subtle flavor and helps crisp the potato skin. Olive oil can be used as a substitute, but if you want a more neutral taste, go for avocado.
- 1 tablespoon kosher salt: Kosher salt evenly seasons the potatoes. Feel free to adjust according to your taste, or use sea salt as an alternative.
How to Make Baked Potatoes In The Slow Cooker
- Prep the Potatoes: Start by washing and drying the 2 pounds of gold potatoes thoroughly. Using a fork, pierce several times on each side to allow steam to escape while cooking.
- Season the Potatoes: In a large bowl, toss the pierced potatoes with 1/4 cup avocado oil and 1 tablespoon of kosher salt until they’re evenly coated. This will help to achieve a flavorful crust.
- Wrap Each Potato: Wrap each seasoned potato in aluminum foil snugly. This keeps them moist while allowing the skins to get crispy.
- Cook the Potatoes: Place the wrapped potatoes in your slow cooker. Cover and cook on high for about 4 hours, or on low for around 8 hours, until they’re fork-tender and easily yield to pressure.
- Serve and Enjoy: Once the potatoes are finished cooking, unwrap them carefully. Serve them hot, topped with your favorite ingredients like butter, cheese, and sour cream, or simply enjoy them as they are!
Storing & Reheating
To store leftover baked potatoes, cool them to room temperature before transferring them to an airtight container. In the refrigerator, they can last up to 5 days. For longer storage, wrap them tightly in foil and freeze for up to 3 months. When you’re ready to enjoy them again, simply reheat in a microwave for about 1-2 minutes or bake in an oven at 350°F for 15-20 minutes until warmed through. Note that the texture may slightly change after freezing, but a good reheating will refresh their delightful softness.
Chef’s Helpful Tips
- Avoid wrapping potatoes too tightly in foil; this can trap moisture and lead to sogginess.
- For extra flavor, try seasoning the skin with herbs or spices before wrapping them.
- If you’re cooking for a crowd, you can easily double the recipe—just ensure they fit comfortably in the slow cooker.
- To test if they’re done, simply poke with a fork; they should fall apart easily.
- Don’t forget to experiment with toppings; try adding bacon bits, chives, or even chili for a fun twist!
Even with their straightforward nature, baked potatoes are open to endless creativity when it comes to toppings and seasonings. I’ve seen friends serve them as a meal in themselves, heaped high with savory fillings. Plus, this method allows for that hands-off approach we all appreciate during busy times.
If you haven’t figured it out yet, learning how to make baked potatoes in the slow cooker isn’t just about following a recipe; it’s about finding ease in cooking while indulging in comfort. You’ll soon find that these simple yet luscious potatoes will become your go-to for side dishes, friendly gatherings, or solo snacking.
Recipe FAQs
Can I use other types of potatoes?
Absolutely! While gold potatoes are recommended for their creamy texture, you can use any type of potato you prefer, such as Russets or red potatoes. Each variety will give a slightly different flavor and texture.
How do I know when my potatoes are done?
The best way to check for doneness is to pierce the potato with a fork. If it goes in easily and the potato feels soft, it’s ready. You want that tender, fluffy inside!
Can I cook more than 2 pounds of potatoes in the slow cooker?
Yes, you can increase the amount as long as they fit comfortably in the slow cooker without overcrowding. Just be aware that cooking times may vary slightly, so check for tenderness as they approach the recommended cooking times.
What are some topping ideas?
The sky’s the limit! Classic options like butter, sour cream, and cheese are wonderful. For a twist, try toppings like salsa, steamed broccoli, or even grilled vegetables. You can tailor them to suit your meal or party theme.
Print
How To Make Baked Potatoes In The Slow Cooker
This recipe for baked potatoes in the slow cooker highlights their irresistible flavor and simple preparation. Enjoy them as a quick dinner or a comforting side dish, topped with your favorite fixings.
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 2 pounds gold potatoes
- 1/4 cup avocado oil
- 1 tablespoon kosher salt
Instructions
- Wash and dry the potatoes, then pierce several times on each side with a fork.
- In a large bowl, toss the potatoes with avocado oil and salt until evenly coated.
- Wrap each potato in foil and place them in the slow cooker.
- Cover and cook on high for 4 hours or on low for 8 hours, until the potatoes are fork-tender.
- Serve hot topped with butter, cheese, sour cream, or your desired toppings.
Notes
Ensure the potatoes are evenly coated with oil and salt for better flavor.
You can customize toppings based on your preferences, such as bacon bits or herbs.
Store any leftover potatoes in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
