Big thanks go to Well Plated for this recipe, and for making it a no clean up recipe as well! Your slow cooker is protected by the foil, so unless you have some spillage, you shouldn’t even need to wash it out when you’re done. That’s the best kind of recipe in my opinion. Once you’ve made your potatoes, you can top them with whatever you like. From sour cream and chives to chili and cheese, there are thousands of ways to make a potato delicious. Keep this recipe on hand so you can dish up some baked potatoes anytime you want.

 

Ingredients

4–6 russet baking potatoes

2–3 teaspoons olive oil (1/2 teaspoon per potato)

1–1 1/2 teaspoons kosher salt (1/4 teaspoon per potato)

Aluminum foil

Toppings: Freshly grated extra-sharp cheddar, chopped chives, cooked and crumbled bacon, Greek yogurt or sour cream

 

Instructions

Scrub the potatoes and dry completely. For each potato: tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.

Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Remove and carefully unwrap (the potatoes will be hot). Split and top as desired.

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Quick tip: Be careful not to overcook this recipe, or the potatoes will be soggy.

Recipe and image courtesy of Well Plated