Slow Cooker Foil-Wrapped Baked Potatoes

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Making baked potatoes in a slow cooker is a game-changer for weeknight dinners, meal prep, or hosting gatherings because it frees up your oven entirely and keeps the potatoes perfectly warm for hours. Wrapping them in foil helps lock in moisture, resulting in tender, fluffy spuds with a wonderful texture.

Here is how to make effortless, foil-wrapped slow cooker baked potatoes.

Ingredients

  • 4 to 6 large Russet potatoes (uniform in size, scrubbed clean and dried thoroughly)
  • 1 to 2 tbsp olive oil or melted butter
  • Coarse sea salt or kosher salt (for rubbing the skins)
  • Aluminum foil (cut into squares large enough to wrap each potato individually)

Instructions

1.Prep and pierce the potatoes:

Wash the Russet potatoes thoroughly and pat them completely dry with a paper towel. Pierce each potato 4 to 6 times all over with the tines of a fork to allow steam to escape while cooking.
2.Oil and salt the skins:

Rub each potato lightly all over with a little olive oil or melted butter, then sprinkle generously with coarse sea salt or kosher salt. (This ensures the skins stay flavorful and tender).
3.Wrap in foil:

Wrap each potato tightly in a square of aluminum foil, making sure the seams are securely sealed to lock in the moisture.
4.Load the slow cooker:

Place the foil-wrapped potatoes into the slow cooker in a single layer (or stacked if you are making a larger batch). You do not need to add any water to the slow cooker.
5.Cook low and slow:

Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. The potatoes are done when they yield easily and feel completely soft when squeezed with oven mitts.
6.Serve warm:

Carefully unwrap the foil (watch out for the hot steam escaping), slice open down the center, fluff the insides with a fork, and load up with your favorite toppings.

Tips for Success

  • Keep Warm Mode: Once cooking is complete, you can switch your slow cooker to the “Warm” setting, and the potatoes will stay piping hot and ready to serve for up to 2 hours without drying out.
  • Crispier Skins (Optional): If you prefer a crispier skin rather than a soft, steamed skin, you can unwrap the potatoes during the last 15 minutes of cooking, or pop the unwrapped cooked potatoes into a 400°F (200°C) oven or air fryer for 5 minutes.

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