Ingredients
Method
- Scrub the russet potatoes thoroughly under cold running water to remove all dirt. Pat each potato completely dry with a clean kitchen towel.
- Drizzle or brush each potato with 1/2 teaspoon of olive oil, coating all sides evenly. Season each potato with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon garlic powder (if using), rubbing the seasonings all over the skin.
- Wrap each potato individually and tightly in a 12x12-inch sheet of aluminum foil, making sure there are no gaps or openings in the foil.
- Place the wrapped potatoes in a single layer (or slightly stacked if needed) in the bottom of a 6-quart slow cooker. Do not add any water or liquid.
- Cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until a fork or knife inserted into the center of a potato slides in easily with no resistance.
- Carefully remove the potatoes from the slow cooker using tongs. Unwrap the foil (use a kitchen towel — they'll be very hot!), cut open the top of each potato, squeeze the ends gently to fluff the inside, and add your desired toppings. Serve immediately.
Nutrition
Notes
Storage: Leftover baked potatoes can be stored in the refrigerator for up to 4 days. Wrap them individually in foil or place in an airtight container. Reheat in the microwave for 2 to 3 minutes or in a 350°F oven for 15 minutes. They can also be frozen (wrapped in foil) for up to 3 months — thaw overnight in the fridge before reheating.
Lighten it up: For a more nutritious topping option, swap sour cream for plain Greek yogurt — it has the same creamy tang with added protein and fewer calories. Pile on steamed broccoli and a sprinkle of reduced-fat cheddar for a wholesome, balanced meal.
Seasoning tip: If you are watching your sodium intake, reduce the kosher salt to 1/8 teaspoon per potato or skip the salted toppings like bacon bits. The potatoes are still wonderfully flavorful from the olive oil and garlic powder alone.