Foil-Wrapped Baked Potatoes in the Crockpot
Six large russets rubbed with oil, wrapped tight in foil and cooked 7 hours on LOW with no water. The skins stay dry and the insides come out fluffy.
Foil-Wrapped Baked Potatoes in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes7
hoursSix large russets rubbed with oil, wrapped tight in foil and cooked 7 hours on LOW with no water. The skins stay dry and the insides come out fluffy.
Ingredients
6 large russet potatoes, about 8 oz each, scrubbed
2 tbsp olive oil
1½ tsp kosher salt
½ tsp black pepper
6 sheets of aluminum foil
4 tbsp unsalted butter, for serving
½ cup sour cream, for serving
¼ cup chopped chives
1 cup shredded cheddar, optional
4 slices cooked bacon, crumbled, optional
Directions
- Scrub the potatoes and dry them completely with a towel.
- Prick each potato 6 to 8 times with a fork so steam can escape.
- Rub each potato with oil and sprinkle with salt and pepper.
- Wrap each one tightly in a sheet of foil, crimping the ends closed.
- Pack the potatoes in the crockpot in a tight layer without adding water or a rack.
- Cover and cook 7 hours on LOW, or 4 hours on HIGH.
- Check one by squeezing it with a mitt; it should yield easily, or pierce with a thermometer to about 205°F.
- Unwrap, split each open, fluff the inside with a fork and add butter and sour cream.
- Top with chives, cheese and bacon, if using, and serve hot.
Notes
- Use potatoes of similar size so they finish together. The tight foil keeps the skins dry. They hold on warm for about 2 hours.
Why Foil-Wrapped Baked Potatoes in the Crockpot come out fluffy
The foil traps steam against the skin, and the slow heat cooks the inside through gently. No water means the skins stay dry. The oil and salt help them taste like oven-baked.
Russets are the right choice, because the dry, starchy flesh turns fluffy while the skin stays tender. Squeeze one with a mitt before serving. It should give easily. A few larger ones may need an extra 30 minutes, so pick potatoes of the same size.
Swaps
Sweet potatoes work too, and they cook faster, so check early. Yukon Golds give a creamier, denser texture. Do not use baby potatoes. They dry out in this method.
Topping ideas
Chili, broccoli and cheddar, or a plain pat of butter. Set out toppings so everyone builds their own.
Storing and the usual mistake
Leftover potatoes keep 4 days in the fridge in the foil. Reheat in the oven for a drier skin. The mistake is skipping the pricks. Without vents the steam builds pressure inside the potato.
Foil-Wrapped Baked Potatoes in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 10, led by russet potatoes, olive oil, kosher salt, black pepper
Tips for Foil-Wrapped Baked Potatoes in the Crockpot
Use potatoes of similar size so they finish together. The tight foil keeps the skins dry. They hold on warm for about 2 hours.
Foil-Wrapped Baked Potatoes in the Crockpot FAQ
How long does Foil-Wrapped Baked Potatoes in the Crockpot take?
Foil-Wrapped Baked Potatoes in the Crockpot takes 7 hours of cooking after 15 minutes of prep.
How many people does Foil-Wrapped Baked Potatoes in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Foil-Wrapped Baked Potatoes in the Crockpot?
10 ingredients, led by russet potatoes, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
Part of: 6 Crockpot Potatoes Recipes That Never Turn Mushy
