Slow Cooker Baked Potatoes

🥔⏰🙏 Learn how to make soft, fluffy, tender baked potatoes with super delicious skin in your slow cooker! Use this method when you want to free up oven space for a holiday meal or when you don't want to turn your oven on and heat up your house. Foolproof, perfect potatoes every time!

📝 Ingredients

• 8 Russet potatoes
• 2 tablespoons olive oil (divided)
• 1 tablespoon kosher salt (divided)
• 1 teaspoon freshly ground black pepper (divided)

👨‍🍳 Instructions

1. 1Scrub the potatoes well under cold water and pat them dry.
2. 2Place the potatoes on a cutting board, baking sheet, or clean countertop and pierce the potatoes all over with a fork. I pierce each potato about 10 times. I would rather over than under do it to prevent one from exploding!
3. 3Evenly drizzle the potatoes with olive oil and evenly sprinkle with salt and pepper. Use your hands to lightly massage it all in.
4. 4I recommend wrapping each potato tightly in non-stick heavy duty aluminum foil which ensures the interiors stay moist and juicy and don't dry out, although this step is technically optional.
5. 5Place the potatoes in a 7 to 8-quart slow cooker and cook on high for about 5 to 6 hours OR on low for about 7 to 8 hours, or until done.* (See Notes)
6. 6Unwrap, slice, and serve as desired including by adding additional salt and pepper, butter, shredded cheese, bacon bits, sour cream, chives or however you like your potatoes.
7. 7Extra potatoes will keep whole, sliced, or diced airtight in the fridge for up to 5 days or in the freezer for up to 3 months.