These Slow Cooker Foil-Wrapped Baked Potatoes are a foolproof, hands-free way to achieve incredibly tender, fluffy baked potatoes without heating up your oven. Cooking them low and slow in foil traps natural moisture, yielding perfectly steamed interiors with tender skins—ideal for loading up with all your favorite toppings for a cozy dinner or gathering.
Ingredients & Prep
-
The Potatoes: 4 to 6 large Russet baking potatoes (uniform in size so they cook at the exact same rate).
-
The Oil/Fat: 1 to 2 tablespoons olive oil or melted butter (for rubbing the skins).
-
The Seasoning: Coarse sea salt or kosher salt (generously rubbed over the skins to season and crisp the exterior slightly).
-
The Foil: Heavy-duty aluminum foil cut into squares large enough to wrap each potato completely.
1.Wash and Prep Potatoes:Scrub clean and dry thoroughly with paper towels.
Scrub your Russet potatoes thoroughly under cold water to remove any dirt, then pat them completely dry with paper towels. (Prick each potato 3 to 4 times with the tines of a fork to allow steam to escape while cooking).
2.Oil and Season:Rub with oil and coarse salt.
Rub each potato all over with olive oil or melted butter, then sprinkle generously with coarse sea salt or kosher salt, rubbing it into the skin.
3.Wrap in Foil:Wrap tightly in heavy-duty aluminum foil.
Wrap each seasoned potato tightly in a square of heavy-duty aluminum foil, twisting the ends to seal them securely.
4.Slow Cook:Cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours).
Place the foil-wrapped potatoes directly into your slow cooker insert (no liquid needed). Cover with the lid and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until the potatoes yield easily when squeezed or pierced deeply with a fork.
5.Serve Warm:Unwrap carefully and fluff before serving.
Carefully unwrap the foil (watch out for hot steam!) and slice open the top of each potato. Fluff the inside flesh with a fork, add a pat of butter, and load up with your favorite toppings!
