Ingredients
Scale
Baked Potatoes
- 4 large baking potatoes (each one about ¾ pound in weight)
- 2 tsp olive oil
- Fine sea salt and freshly ground black pepper to taste
To Serve: (all optional)
- Pats of butter
- Sour cream
- Bacon bits
- Chopped chives or green onions
Instructions
- Scrub your potatoes really well, removing any dirt, digging it out of any crevices ifnecessary. Dry well with some paper towels.
- Pierce the potatoes all over with a fork, about 10 times per potato, then rub well with olive oil, coating each one completely. Generously season each potato with salt and black pepper.
- Make little balls of foil and place them into the bottom of the crock pot creating a trivet of sorts. Pace the potatoes on top of the balls of foil. Cover the crock pot and cook on high for 4 to 6 hours. (Low 8 to 10 hours.)
- The cook time depends on the size of your potatoes. You will know they are done when they can be pierced easily with a fork or toothpick and yield somewhat when lightly pressed with your fingers. If they are still hard in the centres, cook for a while longer.
- Let cool for 10 minutes or so, then make a slice in the top of each, push the sides to fluff up and serve immediately with your favourite toppings.
Notes
Note –
You can crisp up the skins by placing the potatoes in a 425*F oven directly on
the rack for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
Nutrition
- Calories: 150 per potato without any additions