Baked Potatoes in a Slow Cooker

• Baking & Spices

  • 1 Salt & pepper
  • 1 Seasonings

• Oils & Vinegars

  • 1 Olive oil

• Other

  • Russet, Yukon Gold, or sweet potatoes -- enough to fill your slow cooker no more than 3/4 full*

Found on theyummylife.com

Description

Ingredients

• Russet, Yukon Gold, or sweet potatoes -- enough to fill your slow cooker no more than 3/4 full*
• olive oil, optional**(1-2 tablespoons for 4 lbs. potatoes)
• salt & pepper, optional**
• other seasonings, optional** (garlic powder, herbs, etc.)

Directions

• You need: a slow cooker and aluminum foilDirections: Wash, scrub, and cut out any bad spots from potatoes. Wipe them dry and let them sit until skin is visibly dry all over (they should dry within a few minutes). Prick each potato 6-8 times with a fork. Place potatoes in single layer on baking sheet or large dish, drizzle with olive oil, and use hands to rub a thin coat of olive oil evenly all over the potato skin. Sprinkle with salt & pepper (and other herbs or seasoning, if desired). Wrap each potato individually in a piece of aluminum foil. Add potatoes to slow cooker, foil seam side up, being careful that its not more than 3/4 full. Cover and cook on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers.*approximately 4 lbs of potatoes can be cooked in a 6-1/2 qt. slow cooker.**if you prefer a plain potato more similar to a typical oven baked potato, omit the olive oil and seasonings