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In the kitchen with Kelley: Slow Cooker Baked Potatoes
If you want to cook something that’s inexpensive, filling, warm, comforting, tasty and good for you, look no further than the lowly potato. On a cold night, a piping hot baked potato will warm you up from the inside out.
Everybody knows you can bake potatoes in the oven or microwave, but did you know you can cook them in the slow cooker? Here’s a recipe for doing just that.
Oh, and be sure to eat the potato skin as well. One benefit is increased potassium intake. Potato skin is also a source of iron and niacin, which is also known as B-3. Who can resist comfort food that’s good for you? Just don’t load it up with unhealthy toppings.
Slow Cooker Baked Potatoes
Author: Kelley Martin
Recipe type: Side
Prep time:
Cook time:
Total time:
Ingredients
- 4-6 baking potatoes
- olive oil
- sea salt
Instructions
- Scrub potatoes clean and pat dry. Rub olive oil into the potato skins and sprinkle with sea salt. Wrap each potato tightly and individually with aluminum foil.
- Make 4-6 tennis ball-sized balls of aluminum foil and place them in the bottom of the slow cooker insert. Place foil-wrapped potatoes on top of the balls of aluminum foil.
- Cook on low for 6-8 hours.
By Kelley Martin
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