Summary: Cooking just doesn’t get much easier than this. You may be thinking, “It’s not difficult to bake potatoes in the oven.” I agree. But, here’s what I love about this slow cooker method for “baking” potatoes.
- potatoes: Russet, Yukon gold, and sweet potatoes all work well. I prefer organic potatoes, especially since I like to eat the nutrient-rich skin. You can cook whatever quantity suits you, as long as you don’t fill your slow cooker more than 3/4 full. I can fit approx. 4 lbs of spuds in my 6.5 qt. slow cooker.
- olive oil — this is optional, but it adds flavor while the spuds cook; feel free to omit it if you prefer a plain potato more similar to a regular oven baked potato
- salt & pepper — also optional, but adds flavor; I prefer freshly ground sea salt and black pepper
- herbs, garlic powder, other seasonings — all optional. I normally just stick with salt and pepper; but you can add more flavors, if you like.