Crispy Slow-Cooker Baked Potatoes
Russet potatoes cooked low and slow in a slow cooker until fluffy inside and crispy-skinned outside. Ready in under 2 hours—faster than the oven, no foil needed.
- Total time
- 120 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
simplewholesomeamericanvegetarianvegangluten-freedairy-freefluffy
Ingredients
- 4 medium russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Scrub potatoes under cold water until clean, then poke each one deeply 8-10 times with a fork.
- 2
Rub all sides generously with olive oil and salt, coating every surface evenly.
- 3
Arrange potatoes on the bottom of a slow cooker in a single layer, no stacking.
- 4
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until a fork pierces the center easily.
- 5
Remove potatoes carefully—they'll be very hot—and let them rest 2 minutes before serving.
Tools you’ll need
- slow cooker
- fork
- knife
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