Ah, yes—crock pot baked potatoes in foil. 🥔 Perfectly tender, fluffy inside, and super hands-off. Here’s a foolproof method:
Crock Pot Baked Potatoes in Foil
Ingredients (serves 4–6)
- 4–6 medium russet potatoes
- Olive oil
- Salt
- Optional: pepper, garlic powder, or dried herbs for extra flavor
Instructions
- Prep the potatoes:
- Wash and scrub potatoes thoroughly.
- Pat dry.
- Rub each potato with a little olive oil and sprinkle generously with salt (and any optional seasonings).
- Wrap in foil:
- Wrap each potato individually in aluminum foil.
- Place in crock pot:
- Arrange wrapped potatoes in the crock pot. You can stack them if needed.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Potatoes are done when a fork easily pierces the center.
- Serve:
- Carefully unwrap (hot!) and top with butter, sour cream, cheese, chives, bacon bits, or any toppings you love.
💡 Tips for perfection:
- Russets are best for fluffy insides.
- Don’t overcrowd the crock pot; leave a little space for heat to circulate.
- If you like crispy skin, you can unwrap and broil for 2–3 minutes after cooking.
If you want, I can also give you a crock pot cheat version that skips foil entirely—less cleanup and still fluffy inside.
Do you want me to do that version too?
