Oh yes! That’s a super simple, hands-off way to make tender, flavorful baked potatoes with minimal fuss. Here’s the full guide to get that “lip-smacking” result:
1. Choose Your Potatoes
- Russet potatoes work best for that fluffy interior.
- Wash and scrub them well; you can leave the skin on—it crisps slightly even in a crock pot.
2. Prep for Cooking
- Pat the potatoes dry.
- Lightly rub them with olive oil and sprinkle with salt (optional, but adds flavor).
- Wrap each potato tightly in tin foil.
3. Crock Pot Cooking
- Place the foil-wrapped potatoes in the crock pot.
- Cook on low for 7–8 hours or on high for 4–5 hours.
- Avoid overcrowding—potatoes should have a little space to cook evenly.
4. Optional Flavor Boosts
- Add garlic cloves, rosemary, or thyme inside the foil for infused flavor.
- Brush with melted butter or drizzle olive oil after cooking.
5. Serving
- Carefully unwrap (they’re super hot!).
- Fluff the inside with a fork and add toppings: sour cream, cheese, chives, bacon bits, or even chili.
- The skin will be soft but slightly flavorful from the foil, while the inside is ultra-fluffy.
Pro Tip
- If you want a slightly crispy skin, unwrap the potatoes in the last 30 minutes and let them cook directly in the crock pot on high, or give them a quick broil in the oven for 5 minutes.
If you want, I can also share a crock pot hack to make ultra-creamy mashed potatoes directly from foil-wrapped ones, so you don’t even need to boil or peel them. That trick blows people away.
Do you want me to show that?