Crock Pot Baked Potatoes (Printable Version)
# What You'll Need:
→ For The Crockpot Potatoes
01 -
4-6 russet baking potatoes
02 -
2-3 teaspoons extra-virgin olive oil (1/2 teaspoon per potato)
03 -
1-1 ½ teaspoons kosher salt (1/4 teaspoon per potato)
04 -
Aluminum foil
→ For Topping
05 -
Freshly grated extra sharp cheddar cheese
06 -
Nonfat plain Greek yogurt or sour cream
07 -
Chopped chives
08 -
Cooked and crumbled bacon
# Step-by-Step Directions:
01 -
Scrub the potatoes and dry completely. For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place it in the center of the foil.
02 -
Drizzle each potato with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.
03 -
Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not overcook, or the potatoes may become soggy.
04 -
Remove and carefully unwrap (the potatoes will be hot). Split and top with cheese, chives, bacon, and Greek yogurt as desired.
# Helpful Notes:
01 -
Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
02 -
The cooking time will vary based on the size of your potato. Large potatoes will need longer, while smaller potatoes will cook more quickly.
03 -
This method also works well with other types of potatoes (such as Yukon gold) or sweet potatoes.