Slow Cooker Baked Potatoes – Wrapped in Foil for the Perfect, Fluffy Bite
First things first—thank you for stopping by. Whether you’re a potato lover from way back or just looking for an easy, foolproof side dish, I’m so glad we get to share this one. There’s something wonderfully old-fashioned about slow cooking, letting time do the work while your kitchen fills with mouthwatering aromas. And these baked potatoes? Soft, fluffy insides with perfectly seasoned skins—an absolute win.
If you’ve ever been disappointed by unevenly cooked or dried-out potatoes from the oven (or, worse, the microwave), you’re about to meet your new best friend: the slow cooker. Wrap them in foil, set them, forget them, and hours later… potato perfection!
Why You’ll Love This Recipe
Foolproof results every single time—fluffy inside, tender skin.
Hands-off cooking—just a few minutes of prep.
Great for gatherings—make as many as you can fit in your crock pot.
Customizable—load them with your favorite toppings.
What They Taste Like
Imagine slicing open a steaming hot potato, the fluffy interior just waiting to soak up butter, sour cream, and chives. The skin has a subtle saltiness and a delicate crispness from the olive oil, with a deep, earthy potato flavor enhanced by the slow cooking process.
Benefits of This Recipe
Works for weeknight dinners or holiday feasts.
Stays warm in the slow cooker until you’re ready to serve.
Minimal mess—no baking sheet clean-up!
Perfect for meal prep—reheat easily for quick meals.
Ingredients
Potatoes – as many as your slow cooker can hold (russets are ideal for baking)
Olive oil – for flavor and moisture
Salt – for seasoning the skin
Aluminum foil – to wrap and lock in steam
A fork – to pierce the skins before cooking
Tools You’ll Need
Slow cooker (any size—bigger = more potatoes)
Aluminum foil
Sharp knife (for serving)
Tongs (to remove hot potatoes)
Ingredient Swaps & Additions
Butter instead of olive oil for a richer flavor.
Garlic salt or herb blends instead of plain salt for more seasoning.
Rub with smoked paprika or rosemary before wrapping for an aromatic twist.
Step-by-Step Instructions
Step-by-Step Instructions
Step 1 – Prep the Potatoes
Scrub potatoes well, removing any blemishes or “eyes.” Pat completely dry.
Step 2 – Pierce for Even Cooking
Use a fork to poke holes all around each potato. This prevents bursting and helps steam escape.
Step 3 – Oil & Season
Rub each potato with olive oil, then sprinkle evenly with salt.
Step 4 – Wrap in Foil
Wrap tightly in aluminum foil so no skin is exposed—this keeps the potato moist and flavorful.
Step 5 – Slow Cook to Perfection
Low setting: 7–8 hours
High setting: 4–5 hours
Potatoes are ready when a fork slides in easily.
Step 6 – Serve Hot
Carefully unwrap and split open. Fluff with a fork and add your favorite toppings.
What to Serve With Slow Cooker Baked Potatoes
Chili or stew spooned over the top
BBQ pulled pork or shredded chicken
A fresh side salad for balance
Classic toppings: butter, sour cream, shredded cheese, bacon bits, chives
Tips for Perfect Slow Cooker Potatoes
Size matters: Cook similar-sized potatoes so they finish at the same time.
Avoid overcrowding: Air circulation helps even cooking.
Leave in the foil: If serving later, they’ll stay warm for up to an hour in the slow cooker on the “warm” setting.
Storage & Reheating
Fridge: Store in foil or airtight container for up to 4 days.
Reheat: Oven (350°F, 15–20 min) or microwave (remove foil first).
FAQ
Q: Can I skip the foil?
A: You can, but the skin will be drier and the potatoes won’t be as evenly moist.
Q: Do I need to add water to the crock pot?
A: Nope! The potatoes steam perfectly without extra water.
Q: Can I cook sweet potatoes this way?
A: Absolutely—just adjust cooking time depending on size.
Final Thoughts
These slow cooker baked potatoes wrapped in foil prove that the simplest techniques often give the most delicious results. No oven babysitting, no risk of overcooking—just tender, flavorful potatoes ready when you are.
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