Slow Cooker Baked Potatoes Recipe

Russet potatoes: These are large, starchy potatoes that are perfect for baking due to their fluffy texture when cooked.

Olive oil: This adds a subtle flavor and helps the salt adhere to the potatoes, also aiding in creating a crispy skin.

Salt: Enhances the natural flavor of the potatoes and adds a bit of seasoning.

To ensure your potatoes cook evenly and achieve a fluffy interior, make sure to pierce each potato several times with a fork before rubbing with olive oil and sprinkling with salt. This allows steam to escape during the slow cooking process, preventing the potatoes from becoming too dense.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they cook similarly and can be used in the same way.

• russet potatoes - Substitute with red potatoes: Red potatoes have a waxy texture and hold their shape well, making them a good alternative for baked potatoes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a suitable replacement for olive oil in this recipe.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it an excellent substitute for olive oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can enhance the taste of the potatoes.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each potato individually in plastic wrap or aluminum foil to maintain their moisture and flavor.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any odors from the fridge from seeping in.
• Store the container or bag in the refrigerator. Properly stored, the potatoes will last for up to 5 days.
• For freezing, wrap each potato in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Freeze the potatoes for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat the potatoes in the oven at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, you can microwave them on high for 2-3 minutes, checking and turning them halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Remove the aluminum foil from the potatoes and place them on a baking sheet. Bake for about 15-20 minutes or until heated through. This method helps retain the crispy skin and fluffy interior.

• Microwave Method: Unwrap the potatoes and place them on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 2-3 minutes, checking halfway through. This is the quickest method but may result in a slightly softer skin.

• Stovetop Method: Slice the potatoes into halves or quarters. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the potato slices cut side down and cook for 5-7 minutes, flipping halfway through, until heated and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Remove the aluminum foil and place the potatoes in the basket. Air fry for 5-10 minutes, shaking the basket halfway through. This method will give you a crispy exterior and a soft interior.

• Grill Method: Preheat your grill to medium heat. Remove the aluminum foil and place the potatoes directly on the grill grates. Grill for about 10 minutes, turning occasionally, until heated through and slightly charred. This adds a smoky flavor to the potatoes.

• Slow cooker: This is the main appliance used to cook the potatoes slowly over a long period, ensuring they become tender and flavorful.

• Aluminum foil: Used to wrap each potato individually, which helps to retain moisture and flavor during the cooking process.

• Basting brush: Useful for evenly applying the olive oil onto the potatoes.

• Measuring spoon: Needed to measure the correct amount of olive oil and salt.

• Tongs: Handy for placing the wrapped potatoes into the slow cooker and removing them once they are done.

• Knife: Used for checking the tenderness of the potatoes by inserting it into the center.

• Cutting board: Provides a clean surface for preparing the potatoes before cooking.

Preheat the slow cooker: Turn on the slow cooker while prepping the potatoes to save time.

Use smaller potatoes: Smaller potatoes cook faster, reducing the overall cooking time.

Batch cooking: Cook extra potatoes and store them for quick meals later in the week.

Skip the foil: Place potatoes directly in the slow cooker to save time on wrapping.

Microwave start: Microwave the potatoes for a few minutes before placing them in the slow cooker to reduce cooking time.