Greetings, fellow food enthusiasts! I’m excited to share with you today a delicious recipe that emphasizes flavor and simplicity: the amazing Slow Cooker Baked Potatoes. This innovative device has not only filled my home with the delicious smell of freshly cooked potatoes, but it has also made my life as a busy stay-at-home mother so much easier. So grab an apron and get ready to discover the most straightforward cooking method ever!
It all began one day when I was yearning for a filling and simple dinner in my busy kitchen. It was then that I discovered the dependable Slow Cooker Baked Potatoes. A simple russet potato will do to make an exquisitely fluffy and golden creation. After a light cleaning and pat drying, they are ready to shine!
Now is the time to give our potatoes some attention. They become elegant and guarantee a beautifully crispy surface with a light dusting of olive oil, which is like getting a spa treatment for them. Here’s a secret: add a dash of kosher salt and pepper for an added flavor boost. Give these potatoes a little rub to show them some affection.
Are you looking for a potato roasting method that is not only tasty but also extremely appetizing? The foil holds the solution. We wrap each potato in a snug, tiny foil jacket before placing it into the slow cooker. It’s similar to putting kids to bed so they can sleep soundly. If you have time to spare, turn your slow cooker down to low; if not, turn it up to high so it cooks more rapidly.
The tastes of garlic, olive oil, and pepper seep into the potatoes while the slow cooker does its magic. Get ready for an incredible texture that will make your taste buds dance! You won’t believe these baked potatoes came from your very own crockpot. You can eat them alone or top them with your own toppings.
Items you’ll need
Eight spuds
Two tablespoons of canola oil
One-half tsp. kosher salt
One tablespoon of recently ground pepper
How to Get Ready
First, give the potatoes a thorough wash in cold water. Gently pat them dry with a paper towel.
Before placing the potatoes on a baking tray, pierce their skin with a fork.
Once you’ve brushed them with olive oil, liberally season them with salt and pepper. Gently massage the flavors into the skin to make sure they stay.
After separating each potato, cover it with foil. Put them in a slow cooker and set them aside. Cook for four to five hours on high, or seven to eight hours on low.
After cooking, carefully open the package and cut the potato open. You can eat it alone or add your own toppings.