Ingredients
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6–8 russet Potatoes
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6–8 teaspoons Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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Sour Cream
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Sliced Scallions
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Crumbled cooked Bacon
Directions
I like setting up a topping bar when I bake potatoes, so everyone can pile on the sour cream, bacon, scallions, or whatever else they may want. By making potatoes in the slow cooker, I have plenty of room in the oven to cook up fries and mozzarella sticks for an appetizer feast.
Steps
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1
Done
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Cut six to eight squares of aluminum foil large enough to wrap each potato completely. |
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2
Done
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Scrub and dry the potatoes very well. Set each potato on a square of foil, drizzle with 1 teaspoon of the olive oil, and rub to evenly coat. Sprinkle with salt and pepper and pierce with a fork all over. Seal each potato in the foil. |
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3
Done
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Pour ½ cup water into a 6-quart slow cooker, then transfer the wrapped potatoes to the slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours, until the potatoes are tender. |
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4
Done
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Serve with sour cream, scallions, and bacon. |
