Our office loves to do potlucks and so we collectively agreed some time ago to try potatoes in the slow cooker and have a Baked Potato Bar. It worked out perfectly! The potatoes take about 4 hours on High. They were ready by lunch. Everyone pitched in on toppings and we crafted some super spuds.
I have also put these in to bake before work to have baked potatoes for supper. I will say that over baking causes some discoloration. They tasted fine but had a darker color. To be safe, I suggest sticking pretty close to 4 hours on high or 8 hours on low.
To prepare them, wash your potatoes. You’re going to wrap them in foil so I tear off a square for each potato that’s just big enough to wrap them nicely. Give each one a couple of pokes with a knife. Then drizzle about a half teaspoon of oil (I used canola) on each one. Run the oil on the potato, wash your hands and then give each potato a generous shake of salt. Rub that in too.
Wrap each potato up and place it in the slow cooker. Cook on low for 8 hours or high for 4. I flipped mine halfway but I doubt this is necessary.
Times on slow cookers do vary. If you have a fast cooker, check your potatoes a little early by inserting a knife. A fully baked potato will not give you much resistance.
These potatoes will be piping hot! Use caution when removing them-use thongs or a heavy kitchen mitt-and be careful as you cut into them. Steam will escape.
See how fluffy and delicious?! Pile on some butter or your topping(s) of choice and dig in!