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Baked Potatoes
Appliance: Slow Cooker - 4 quarts and larger.
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This recipe is part of the Gluten Free Collection
Ingredients
   4 baking potatoes (russets)
   1 tablespoon oil
   1 tablespoon salt (coarse or kosher works best)
   aluminum foil


Directions
Scrub potatoes and pat dry. Prick the skins all over with a fork to prevent bursting. Rub potatoes with oil, sprinkle with salt, and wrap each one separately in foil.

Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours to an internal temperature of 210 degrees(F) or until a knife passes easily through the centers.

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