Perfect Slow Cooker Baked Potatoes
Servings: 1
INGREDIENTS
1 to 8 russet potatoes
Olive oil
Salt
Your choice of toppings
INSTRUCTIONS
- Prick each potato all over with a fork and rub with 1/2 teaspoon of olive oil and a sprinkle with salt. Wrap each potato in a square of aluminum foil.
- Arrange the potatoes in the slow cooker so that they fit snugly next to each other. If you are baking 1 to 2 potatoes, set them in the middle of the slow cooker; for 5 or more potatoes, stack them in 2 layers.
- Cover the slow cooker and bake for 8 to 10 hours on low. The potatoes will be ready after 8 hours, but can be cooked for up to 10 hours. Do not leave them on the WARM setting for more than an hour due to food safety risks.
- For crispy outer skins, preheat oven to 350 degrees F. Remove potatoes from foil and transfer to a baking sheet. Place potatoes in the center rack of the oven and bake for 10 minutes, until potato skins are crisp.
- To eat, remove potatoes from oven, split in half and top with toppings as desired.