Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt
Slow cooked baked potatoes infused with olive oil, kosher salt, and pepper. They're soft, tender, and melt in your mouth delicious! Get a restaurant-quality baked potato at home in your crockpot! Enjoy them as-is or with your favorite toppings.
Course Main Course, Side Dish
Keyword crock pot baked potatoes, slow cooker baked potatoes
Scrub the potatoes well under cold water. Pat the potatoes dry with a paper towel.
Place the potatoes on a sheet tray and pierce the skin with a fork.
Brush the potatoes with olive oil and sprinkle with salt and pepper. I like to rub the salt and pepper into the skin to make sure it sticks.
Tear off pieces of foil and wrap the potatoes individually in foil. Place them in the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Unwrap or slice through the foil and add your favorite toppings.
The skin is delicious and seasoned, I highly recommend eating the whole potato!Cooking times will vary depending on the size of the potatoes, I used a medium-large size potato for this recipe. To check to see if they are done, take a steak knife and insert it through the foil and center of one of the largest potatoes, if there is no resistance they are ready. You can keep the potatoes on the warm setting for up to 3 hours after cooking, perfect for parties!I do not suggest using any other types of potatoes for this recipe.