I need to share an awesome thing with you. I need you to make this your homework for sometime this week. This is seriously a game changer. I saw a recipe for Crock Pot Baked Potatoes on Pinterest a couple weeks back. I pinned it and then forgot about it until today. I didn’t honestly think it would work… It totally did. Why didn’t I know about this?! What is even better is that these potatoes are better than if I had made them in the oven…Please don’t forget about this and the next time you have baked potatoes on the menu try ‘em out of the crockpot!
Crock Pot Baked Potatoes
You need:
- a crock pot
- olive oil
- salt, pepper or for sweet potatoes – sugar and/or cinnamon
- baking potatoes or sweet potatoes
- tin foil
Now, you can completely skip the oil/seasoning step, but I will tell you it is SO worth it, and those that never ate the most nutritious part (the skins) will probably consume the flavor packed outside with the meaty inside. Scrub the potatoes, and pierce each one of them with a fork a couple of times.
For Baking Potatoes: Rub them with olive oil (you can use vegetable oil, or canola, or whatever). Sprinkle them with Salt & Pepper. Wrap each potato in tin foil.
For Sweet Potatoes: Rub them with olive oil. Sprinkle them with sugar and/or cinnamon. Wrap each one in tin foil.
Toss the foil wrapped potatoes into the crockpot and cook for 8 hours on low or 4 hours on high.
(Times may vary an hour or so depending on the size of your potato. You can open the lid and check them for done-ness with a fork. Just prick them right through the foil. Yay!)
No water needs to be added to the crockpot. Just throw the wrapped potatoes in and trust me.
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