While it’s not quite that hot yet (seriously weather, get your act together!), I think most of us try not to use the oven during the summer. But what if you want a baked potato? Well, your slow cooker can come to your rescue!
A baked potato bar is an easy and versatile dinner. I use this as an opportunity to clean out the fridge… You can top your potatoes with the usual sour cream, butter, and cheese, but a baked potato is also a perfect vehicle for leftover cooked meat and veggies.
I let my potatoes go a little longer than recommended in the recipe below, which resulted in slightly well-done potatoes. With the requisite toppings, it was still a delicious meal.
1 to 8 russet potatoes
Toppings (butter, sour cream, grated cheese, broccoli, etc.)
Prepare the potatoes: Lay a square of aluminum foil on your work surface and set a potato on top. Prick the potato all over with a fork. Rub it with 1/2 teaspoon of olive oil and sprinkle with salt. Wrap the potato tightly. Repeat with remaining potatoes.
Arrange the potatoes in the slow cooker: Lay the potatoes in the slow cooker so they fit snugly next to each other. If you are baking 1 to 2 potatoes, set them in the middle of the slow cooker; stack 5 or more potatoes in a second layer.
Bake for 8 to 10 hours on LOW: Cover the slow cooker and set it to LOW for 8 to 10 hours. The potatoes will be ready to eat any time after 8 hours, but will be fine if cooked for up to 10 hours. You can remove the potatoes and eat them at any point between 8 and 10 hours. Do not leave them on the WARM setting for more than an hour.
Remove potatoes from the foil, split, and eat: When ready to eat, unwrap the potatoes, split them along the length, and top with your favorite toppings. Leftover potatoes can be kept, wrapped in foil, for 3-4 days in the fridge.