I am the first person to acknowledge that there are a lot of strong feelings about throwing the term “baked potato” around–how potatoes should (and should not) be baked, what kinds of potatoes are eligible for baking. There are lots of opinions. And I do have some opinions on the matter; I feel like you can bake any potato you want, but for a real, true Baked Potato experience, they should be russets. I like the sweetness and the light fluffy texture of baking them in the oven (either rubbed in olive oil and sprinkled in kosher salt and baked at 425 for 40 minutes or so, or this method), I do not like them cooked in the microwave (gummy and dense with a weird aftertaste), and I was actually pleasantly surprised at how much I enjoyed potatoes “baked” in the crockpot. No, they don’t have the crispy skins of the oven-baked potatoes, but straight out of the crockpot, they are light, fluffy and perfectly tender. If you’re doing potatoes for a crowd (for, say, a church Halloween potato bar or a chili cook-off), this is your answer–you can pile them into the crockpot and then keep them warm until ready to serve. If you have dinner going on in one crockpot and you’re going to want to eat when you get home and don’t want to have to wait another 45 minutes, this is your answer. If you know you’re going to want baked potatoes for dinner and then 5:00 rolls around and you’ve forgotten about the potatoes and all you want to do is lock yourself in the bathroom and eat a Reese’s Peanut Butter Cup, this is your answer. Potatoes in the crock pot solve problems on multiple levels.
To make crockpot baked potatoes, you’re going to need Russet potatoes, roughly similar in size, as many or as few as you want (maybe not as many as you want..if you want 30 potatoes, they probably won’t fit into a single crockpot)…
Scrub them down and then pat them dry with a paper towel.
Lightly drizzle the potatoes with olive oil (I love using our rosemary olive oil, but our garlic and bacon olive oils are also fantastic choices. You can also use regular olive oil, it just won’t infuse that flavor into your potatoes.)
Rub the oil all over the potatoes and then sprinkle with kosher salt.
Place the potatoes into the crockpot (no need to wrap them in foil–I’ve tried it that way and while they were fine straight out of the crockpot, the longer they sat, the more they sweated and then the insides turned gummy) and cook on high for 4-5 hours or on low for 6-8 hours. When done cooking, serve immediately or keep them warm in the crockpot on the warm setting.
- Medium Russet potatoes, scrubbed and dried
- Olive oil
- Kosher salt
- Lightly drizzle the cleaned potatoes with olive oil and then rub the oil over the potatoes to coat them evenly. Sprinkle the potatoes with kosher salt and place into the crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Serve immediately or keep warm on the warm setting.