The family like this a lot. It tastes fantastic when paired with vegetables, tortilla chips, and crusty toast. In place of the wine, you can use an additional 1/2 cup of stock or substitute vegetarian stock for the chicken broth. Conserve heat in a tiny slow cooker or fondue pot.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 potatoes |
Ingredients
- 4 baking potatoes, well scrubbed
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- 4 sheets aluminum foil
Instructions
- Prick potatoes with a fork several times, then rub with olive oil and season with salt. Wrap tightly in foil and place into the slow cooker.
- Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
Reviews
Perfect for when you don’t want to have the oven on in 90+ degree weather! So yummy
Absolutely love this recipe. I don’t have to turn on the blasted oven during the hot summer months. This is a go to everyday baked potato recipe.
I love this recipe. My tater taste yum yum good… I make an extra tater for the morning breakfast at times. Put it in a pay and fry it up with eggs, you can’t go wrong there.
Did the high method and 5 hours later – these were perfect! Why oh why I haven’t I found this sooner! These are perfect when you have your oven full! Thank you!
These were perfect and so easy!
Giving this 5 stars to combat the people who complained about the time/electricity needed. I guess they don’t know how to read well enough to see the word “slow cooker” in the name. Or those who rate it 4 stars and say, “I’ll have to try this tomorrow”. This is THE BEST way to make “baked” potatoes. I’ll do them overnight and make extras to use during the week in other recipes. LOVE doing them this way!!
At end of cooking, I placed the potatoes under a hot grill for 15 minutes to make the skin crispy. I bake potatoes weekly now like this.
baked.steamed, who cares. As long as it is cooked enough to cut open and spread the goodies on top, it’s a winner. I like this idea and from now on will be slow cooking the taters and afterwards maybe smashing them for smashed potatoes! A win win all around.
Great suggestion, I’ll give it a try, Thank you.
I love making my potatoes this way. The only difference in recipe is after the salt I add garlic powder. Absolutely delicious!
Ok in the hot summer when one doesn’t want to use an oven; very convenient too. Potato flavor: so-so. Texture: not fluffy. Overall rating: OK in a pinch. I cooked the potatoes in my HB slow cooker both ways as suggested by other reviewers: foil covered and without foil. I did not use a rack (which I will if I ever try this again). Neither way produced a fluffy and flavorful interior. Foil just steams the potato, which I find bland. Of the two methods, I much prefer the non foil way. I always coat lightly with a neutral oil and roll the potatoes in Diamond Crystal kosher salt (it’s difficult to over salt a baked potato before baking). I have spent time in England and while baking potatoes there are a bit different than our russet type, this recipe does not compete with an “English Jacketed Potato” recipe. Baked potatoes are pub food in England and very popular every where in that country. I suggest readers look up an English jacketed potato recipe and try it with large russet baking potatoes.
My favorite baked potatoes are done in my air fryer in as little as 25 minutes, depending on your air fryer and the size of your russet potato. Rub with olive oil and kosher salt and air fry at a preheated 400°F for 25-45 minutes, until the internal temperature reaches 205 degrees F. The potato should be crispy on the outside and light and fluffy inside. If you don’t have the time to wait, this recipe might be more to your liking.
I took these out of the slow cooker and unwrapped them. Put them in my airfryer at highest setting for 3 to 5 minutes which crisped up the skin.
I made a large quantity of these, and stuffed as many potatoes as I could in the crockpot. Cooked them on slow overnight and for a few hours the next day due to the amount. Most of them turned out very well. I did turn them and shift them around so the ones in the middle could be closer to the heat. (Just a warning in case you try cooking a crockpot full: The ones that were on the bottom too long were not so good- overcooked and a bit of a burned taste.)
It came out perfect. Great way to have baked potatoes during the summer, when you don’t feel like using your oven.
As a working mom, this is my go-to for baked potatoes on a busy weeknight. I’m giving it 5-stars because it is quick, easy, relatively foolproof, and the recipe is just right as written. However, I would be remiss if I didn’t mention that yes, there is a taste and texture difference from oven-baked potatoes. The skin does not get the same snap and the meal inside is not as fluffy. Still, though, these are a great way to repurpose leftover chili, bbq, taco fixings, etc.! For me, that’s a huge win!
These are great! So moist and much better than dried out microwave “baked potatoes.” Instead of rating this recipe bad because the potatoes are overdone… consider maybe you should have checked in on the potatoes along the way Cooking times vary by type of potato and size. These are frequently requested in my house.
Perfect way to prepare a baked potato. I prefer to use butter rather than oil. In a hurry to do something like Sloppy Joes in a baked potato? Follow the recipe, but drop in the microwave for 12-15 minutes or until done when doing multiples.
This was a great idea!! Never thought to use the crockpot for these. So good & easy! I didn’t use foil either.
So easy! We have a 4qt crock pot and it seems to “run hot” so it took less time than the recipe suggested. Highly recommend!
Yes, turn out great and tasty