Name: Slow Cooker Baked Potatoes recipe
Ingredients: Potatoes: 4-8 medium to large Russet potatoes (also known as Idaho potatoes). Russets are ideal due to their high starch content and thick skin, which leads to a fluffy interior.; Fat: 2-4 tablespoons olive oil, melted butter, or bacon grease (enough to lightly coat each potato); Seasoning: Coarse sea salt or kosher salt, to taste; Freshly ground black pepper, to taste; Wrapping (Essential for this method): Aluminum foil, enough to wrap each potato individually; Optional additions to rub on potatoes before cooking: Garlic powder; Onion powder; Smoked paprika

Ingredients

Scale

- Potatoes:
  - - 4–8 medium to large Russet potatoes (also known as Idaho potatoes). Russets are ideal due to their high starch content and thick skin, which leads to a fluffy interior.

- Fat:
  - - 2–4 tablespoons olive oil, melted butter, or bacon grease (enough to lightly coat each potato)

- Seasoning:
  - - Coarse sea salt or kosher salt, to taste
  - - Freshly ground black pepper, to taste

- Wrapping (Essential for this method):
  - - Aluminum foil, enough to wrap each potato individually

- Optional additions to rub on potatoes before cooking:
  - - Garlic powder
  - - Onion powder
  - - Smoked paprika

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Instructions

1. Prepare the Potatoes:
  - - Scrub the potatoes thoroughly under cold running water to remove any dirt or debris. Use a vegetable brush if necessary.
  - - Pat the potatoes completely dry with a clean kitchen towel or paper towels. This helps the oil and seasonings adhere better.
  - - Pierce each potato 5-6 times with a fork or a sharp knife. This allows steam to escape during cooking, preventing the potatoes from bursting and helping them cook more evenly.

1. Oil and Season:
  - - Place the dried, pierced potatoes on a clean surface or in a large bowl.
  - - Drizzle them with your chosen fat (olive oil, melted butter, or bacon grease).
  - - Use your hands to rub the fat all over the skin of each potato, ensuring they are lightly but evenly coated.
  - - Sprinkle generously with coarse salt and freshly ground black pepper. If using, add any optional spices like garlic powder or smoked paprika at this stage. Rub the seasonings into the skin.

1. Wrap in Foil:
  - - Tear off sheets of aluminum foil large enough to completely encase each potato.
  - - Wrap each seasoned potato tightly in a sheet of foil. This helps trap the moisture, resulting in a steamy, tender interior.

1. Arrange in Slow Cooker:
  - - Place the foil-wrapped potatoes directly into the slow cooker.
  - - You can stack them if necessary, but try not to overcrowd the slow cooker too much for more even cooking. It’s okay if they touch.
  - - Important: Do NOT add any water to the slow cooker. The potatoes will cook in their own steam trapped by the foil.

1. Cook:
  - - Cover the slow cooker with its lid.
  - - Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  - - Cooking times can vary depending on the size of your potatoes and the specific model of your slow cooker. Larger potatoes will require more time.

1. Check for Doneness:
  - - Potatoes are done when they are tender all the way through. You can check by carefully unwrapping one potato (it will be hot!) and piercing it with a fork or knife. It should slide in easily with little resistance. Another way is to gently squeeze a foil-wrapped potato (using an oven mitt); it should feel soft.

1. Optional: Crisp the Skin (Highly Recommended!):
  - - While slow cooker potatoes are incredibly fluffy inside, the skins won’t be crispy straight from the slow cooker due to the steam. If you desire crispy skin:
      - Preheat your oven broiler to HIGH or your oven to 400°F (200°C).
      - Carefully remove the cooked potatoes from the slow cooker and unwrap them from the foil.
      - Place the unwrapped potatoes on a baking sheet. You can brush them with a little more olive oil or melted butter if desired.
      - Place under the broiler for 3-5 minutes, or in the hot oven for 10-15 minutes, watching carefully to prevent burning. Turn them once or twice for even crisping. The skin should become dry and slightly crispy.

1. Serve:
  - - Once cooked (and crisped, if desired), carefully slice the potatoes open lengthwise, fluff the insides with a fork, and serve immediately with your favorite toppings.

Nutrition

Serving Size: one normal portion
Calories: 180-250