Crock pot baked potatoes give you the perfect fluffy potato each and every time. This foolproof method takes away any guess work so you can set them up and end up with a yummy, effortless side dish.
I can not be the only one out there that doesn’t have great luck making a good baked potato in the oven.
They either come out overdone, or more often than not not, underdone.
And if they are underdone, then I find myself checking them every 10 minutes until I know they are cooked through.
Quite frankly, it’s a pain in the you know what for a dish that’s supposed to be super easy.
Can I save leftover baked potatoes for later?
Yes! To do it, remove them from the foil and let them cool. Then put them in an airtight container and refrigerate them for up to 2 days.
NUTRITION INFORMATION:
Ingredients:
- russet yukon gold, or sweet potatoes (you don’t want to fill your crock pot more than 3/4 of the way full to prevent under/over cooking between the potatoes on top and the ones on the bottom)
- olive oil optional
- salt & black pepper to taste (optional)
- aluminum foil
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS
Leave a Comment