Ofenkartoffeln aus dem Slow Cooker

Zutaten

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

Zubereitung

1. 1

   Scrub the potatoes well under cold water and pat them dry.

2. 2

   Place 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. 3

   Evenly drizzle the potatoes with olive oil and evenly sprinkle with salt and pepper. Use your hands to lightly massage it all in.

4. 4

   I 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. 5

   Place 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. 6

   Unwrap, 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. 7

   Extra 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.