Crock Pot Baked Potatoes
Light, fluffy and delicious baked potatoes made in your Crock Pot without heating up your house!
- 4 russet potatoes
- 2 Tbsp olive oil
- 2 Tbsp sea salt
- 1 Tbsp garlic powder
- 1/2 tsp black pepper
Wash potatoes, prick with fork multiple times and dry them. Set aside.
Tear 4 sheets of foil squares, 12x12 inch, to fold around the potatoes.
Combine salt, garlic powder and pepper in small bowl.
Take one potato and brush the entire potato with olive oil. Sprinkle with a 1/4 of the seasonings. Spread over entire potato. Wrap in a piece of foil. Place in crock pot. Repeat until all potatoes are in crock pot.
Turn crock pot to low and cook 7 1/2 - 8 hours or 4 1/2 - 5 hours or until potatoes are tender. The cooking time will vary based on the size of your potato. Large potatoes will need longer, while smaller potatoes will cook more quickly. Do not overcook your potatoes are they will become mushy.
Carefully remove foil, split open and serve with butter, bacon, cheese, Greek yogurt, chives etc.
- We recommend using a starchy potato like a Russet or Yukon Gold Potato.
You’ll know when they are done when they are fork tender. If you feel a resistance when you pierce the potato with a fork they are not done. The cooking time is going to very upon how big your potatoes are, how your crock pot cooks and how many potatoes you cook in it at one time.
You can serve them just like that or unwrap them aluminum foil and broil them for a few minutes to crisp up the skin.
Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 3500mg | Potassium: 917mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 2mg