Slow Cooker Baked Potatoes
A simple method for baking jacket potatoes (baked potatoes) in your slow cooker, easy, convenient and economical, without using foil.
Servings 4
Calories 177kcal
Equipment
Instructions
- If desired rub the potatoes with oil and sprinkle with salt. Pierce the potatoes a few times with a fork.4 large potatoes, 1 tsp olive oil, salt
- Place the potatoes in the slow cooker on a piece of baking paper (to prevent sticking).
- Cook on high for 4-5 hours or on low for 7-8 hours.
- Serve with butter garnished with some fresh herbs if you have them, with your favourite fillings.
Notes
Storage
You can store any surplus slow cooker jacket potatoes in the fridge for up to two days. Cool them completely after cooking then pop in the fridge.
You can reheat them in the microwave, it will only take a couple of minutes.
You can also freeze jacket potatoes after cooking. Wrap them in clingfilm/foil indvidually and place in a freezer-safe container.
Freeze for up to 6 months for best results.
Do I need to wrap the potatoes in foil?
No it is not necessary, the contact with the sides of the slow cooker pot will make the skin brown and crisp up as you can see from the photos.
Do jacket potatoes go crispy in the slow cooker?
Yes the edges of the potatoes go brown and the skin crisps up. If you can turn them over halfway then both sides will be brown.
Do baked potatoes turn brown inside if cooked in the slow cooker?
They can get a slightly browner inside than if you cooked them in the oven but they still taste great.
What are jacket potatoes?
In the UK we generally call baked potatoes jacket potatoes, as you cook them in their skin, or 'jacket'!
Nutrition
Calories: 177kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg