CROCK POT
Slow Cooker “Baked” Potatoes
Prep Time: 5 minutes
Cook Time: 8 hours
Yield: 4 – 6 servings
Ingredients:
4 – 6 medium russet potatoes (nothing over 10 oz each)
4 – 6 tsp olive oil
Freshly ground sea salt and pepper
1/2 cup water
Directions:
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Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato.
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Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat 4 – 5 hours or low heat 7 – 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.
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Method adapted from Cook’s Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).
