Here’s a simple and foolproof method for Crock Pot Baked Potatoes in Foil—perfect for a hands-off approach that gives tender, fluffy potatoes without using an oven.
Ingredients (serves 4-6)
- 4-6 medium russet potatoes
- 2 tablespoons olive oil or melted butter
- Salt, to taste
- Optional: black pepper, garlic powder, or your favorite potato seasonings
Instructions
1. Prep the Potatoes:
- Wash and scrub the potatoes thoroughly. Pat them dry.
- Rub each potato lightly with olive oil or melted butter.
- Sprinkle with salt and any optional seasonings (like black pepper or garlic powder).
- Wrap each potato individually in aluminum foil.
2. Cook in the Crock Pot:
- Place the foil-wrapped potatoes in the crock pot, stacking them if necessary.
- Cover with the lid.
- Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, depending on the size of the potatoes and your crock pot.
Tip: Potatoes are done when a fork or skewer slides in easily through the foil.
3. Serve:
- Carefully remove the potatoes from the crock pot and unwrap the foil.
- Slice open and fluff the inside with a fork.
- Top with your favorite toppings: butter, sour cream, shredded cheese, chives, bacon bits, or whatever you like.
Tips:
- Avoid soggy skin: Make sure the foil is wrapped tightly, but not too thickly stacked, so heat can circulate.
- Crispier skin: After slow cooking, unwrap and place the potatoes under the broiler for 3–5 minutes to crisp the skin.
- Meal prep: These potatoes store well in the fridge for 3–4 days and can be reheated in the microwave or oven.
This method is perfect for busy days, potlucks, or when you want baked potatoes without turning on the oven. 🌟
If you want, I can give a Crock Pot loaded baked potato version with cheese, bacon, and green onions cooked right inside. Do you want that recipe?
