Slow cooker/crockpot baked potatoes

I’m experimenting today. Have jammed several large baking potatoes in my biggest crock. No water, no salt, just tatties! πŸ™‚

The time is 9.45 am. Going to leave them until tonight and we’ll see how they turn out… Are you as excited as I am? πŸ˜‰

Check back here later for updates.


4 pm and everything smells good. They ‘look’ as though they are already cooked. Not going to take the lid off just yet, because I want to leave them as long as possible – just to make sure they won’t explode if I don’t prick them first and leave them all day πŸ˜‰

6 pm and it’s time to serve up! They look a bit like boiled potatoes (skins are, of course, not crispy), their bottoms are slightly darkened (as if they had been on a baking sheet).

Now for the taste test! πŸ™‚ Slice them in half and they mash easily. Quite yellow inside, not white, but quite fluffy. And they taste great with lashings of butter and grated cheddar cheese…

Things I would do different next time? Will try pricking them first. Read somewhere that makes them very fluffy inside (lets the steam inside escape).

And the million dollar question…would I make these again? Definitely! πŸ™‚

3 thoughts on “Slow cooker/crockpot baked potatoes”

  1. Hi Kara! Thanks for stopping by – they turned out great as you can see… πŸ˜‰ Great for big gatherings!

  2. I love this idea! I think it would be perfect to do a baked potato bar with different toppings for football parties. Thanks, Diane!

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