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Words cannot describe my love for this dish. Best part is that it take 8 hours to cook – meaning you can have these babies cook while you are at work! These baked potatoes are SUPER fluffy!
What You Need
Russet Potatoes (6 – 12)
Olive Oil
Salt
Pepper
Toppings ( sour cream, cheese, chives, etc.)
What To Do
Prick potatoes with a fork.
Rub olive oil of each ( do not use too much oil) .
Sprinkle salt and pepper on each to taste.
Wrap in foil
Place in your crock pot and cook on low for 8 – 9 hours.
Garnish with toppings and enjoy
- Russet Potatoes (6 – 12)
- Olive Oil
- Salt
- Pepper
- Toppings ( sour cream, cheese, chives, etc.)
- Prick potatoes with a fork.
- Rub olive oil of each ( do not use too much oil) .
- Sprinkle salt and pepper on each to taste.
- Wrap in foil
- Place in your crock pot and cook on low for 8 – 9 hours.
- Garnish with toppings and enjoy
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{ 15 comments… read them below or add one }
This is how i’ll be doing ALL of our potatoes for cookouts this summer. No hot oven and extra room on the grill!
I also did the potatoes in the water in the crockpot and we LOVED those too!
Is there a way to shorten the time? Just saw this and have all ingredients but its 1 pm already :-p. Thanks!
You can try and put it on high and cut the time in half — I would have one potato that will be my test potato to make sure they were done.
Is the cook time in the crock pot the same for sweet potatoes? This recipe sounds nice and easy
Yes it should work the same
Do you need to fill up the crock pot with all those potatoes, or is it okay to just put 2 or 4 potatoes in?
Hmm… I have never done one or two… It would be fine to do but I would be careful of the cook time
Do you have to wrap them in foil?
I made these today and they turned out perfect! I put them in after church and they were ready for dinner. Cooked on high for 6 hours. Thanks for the idea!
Yay!!!
My understanding of Crock Pots is that they should always be filled 1/2 to 2/3 full since there is no direct heat on the bottom of the crock pot.
I tried this yesterday and they turned out perfect! Definitely doing this from now on!
Yay!!! I love this method!
I am prepping this recipe the night before, would you suggest leaving them at room temperature or putting them in the refrigerator?
Will this work without the foil? I have a son that is allergic to aluminum (yes it’s crazy…I know!) but it sounds like the best way ever to make baked potatoes!
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