Slow Cooker €œBaked†Potatoes
Slow-cooker russets steam in foil with olive oil, salt, and pepper for tender potatoes that are easy to top any way you like.
Prep 10 min · Cook 4 hr 30 min · Total 4 hr 40 min · Makes 4 to 6 servings
Ingredients
- 4 – 6 medium russet potatoes
- 4 – 6 tsp olive oil
- Freshly ground sea salt and pepper
- 1/2 cup water
Directions
Give the potatoes a good scrub, rinse them, and pat them dry. Set each potato on aluminum foil that is large enough to close around it completely. Drizzle 1 tsp olive oil over each potato, then rub it over the skin so it is coated all over. Add sea salt and pepper; the amounts used here were a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper for each potato. Close the foil snugly around the potatoes. In the bottom of your slow cooker, which should be 6 or 7 quart, pour 1/2 cup water. Add the wrapped potatoes, cover, and cook with the heat set to high for 4 – 5 hours, or to low for 7 – 9 hours, until the potatoes feel tender; smaller potatoes will finish before larger ones. Serve them warm with whatever toppings you like.