Baked Potatoes from the Crock Pot

"This is a great way to have baked potatoes ready when you come home. I own two crock pots. In one I have my meat and the other I have a vegetable, some type of side or dessert. You can create a whole meal in a crock pot."
 
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photo by pate g. photo by pate g.
photo by pate g.
photo by May I Have That Rec photo by May I Have That Rec
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
4hrs 5mins
Ingredients:
2
Serves:
10
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ingredients

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directions

  • Stab potatoes with fork.
  • Wrap each in foil.
  • Fill crock pot with potatoes.
  • Cover and cook on High 2 1/2- 4 hours.
  • Do not add water.
  • Cooking time depends on how big your potatoes are.
  • Use your best judgement.
  • It doesn't hurt to cook them for the 4 hours.
  • For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

Questions & Replies

  1. If you don’t have a slow cooker, can you use a good countertop oven or my Ninja Cooker (from 2013) not the ifoodie
     
  2. Did anyone have a problem with their crock pot cracking from the heat? Mine did when I tried the “High for 4 hours” method. If I try it again I guess I will have to do 8 hours on low.
     
  3. Are you cooking the potatoes on the slow cooker's High or Low setting? My cooker doesn't have a high setting.
     
  4. Why don't you need to use water, I thought you always had to use water in a slow cooker?
     
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Reviews

  1. Really great and really easy!!! I must be honest, this is the 2nd time I'm making this recipe and this time turned out MUCH better! The first time I made it I had large potatoes and put them in the crock for the 4 hours. At the 4 hour mark, dinner was done and the potatoes were not and they weren't great. This time I rolled them in some olive oil and then salted them before rolling them into tinfoil. I cooked them about 5 hours (they were medium in size) and they were PERFECT!!! Much better than in the microwave and I simply wouldn't take the time to bake potatoes in the oven so this will be my new go-to method. The potatoes were nice and fluffy inside. I followed another reviewers recommendation and checked them about 30-45 minutes before they were due to be done and pierced them with a fork. The ones on top weren't as cooked as the ones in the bottom so I just adjusted their positioning and all were cooked perfect. This couldn't have been easier and made making dinner super easy since I didn't have to even think about these potatoes until they were supposed to be put on the table. I paired this tonight with recipe #242154 and recipe #73021. Wonderful!
     
  2. Great. I cooked 6 medium Yukon golds. Sprayed the foil with a bit of cooking spray and then salted the outside of the potatoes before wrapping them. Yum, this is so easy!
     
  3. I cooked 10 medium russett potatoes by this method. Excellent! What I most like about it, no heat in the kitchen, the skins are soft, the flavor is great.I checked them twice, a few on top were not quite cooked so I just put them on the bottom during the 4 hours. No problem and the foil I can reuse. I used 5 for one meal with butter and sour cream. Tonight I made potato salad and they peeled and sliced perfectly and easily. Do not store any cooked potatoes in the foil in the refrigerator. They will sweat and discolor the foil and taste. This is a time saver for me and I will use again and again. I used to bake them in foil in a large roaster on low heat but this method tops mine. Thanks for posting.
     
  4. Yum! I stumbled upon this recipe when I was looking for easy crock pot recipes for a friend. As soon as I read it, I went, "Well, duh! Why didn't I ever think of that? Baked potatoes without heating up the house!" I did six large potatoes, rubbed with olive oil and seasonings, on high for 5 hours, and they're wonderful! Thank you Audrey! :)
     
  5. This is great! It was SO easy! Just make sure your potatoes are all about the same size, I had 1 little guy in there and it ended up way overcooked. Otherwise, such a great idea!!!
     
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Tweaks

  1. I've made this recipe twice now, both with great results. I first rubbed the potatoes with a garlic-infused olive oil and instead of salt (can't use it, unfortunately) rubbed them with ground pepper. Cooked them on low and they came out great. Any leftovers are great for making hash brown potatoes or potato salad. The olive oil gives the left over dishes a lovely flavor.
     

RECIPE SUBMITTED BY

I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. <br> <br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. <br> <br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes <br> <br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. <br> <br>Happy Cooking!
 
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