When you don’t have room in the oven, Slow Cooker Baked Potatoes is an easy way to make “baked” potatoes!
You’ll wonder why you haven’t done it before until you try it.
Although these potatoes aren’t exactly “roasted” in the oven, they serve the same purpose and are delicious!
I like to serve them like a baked potato with Bacon Wrapped Pork Tenderloin, but they’re also fantastic in recipes that call for mashed potatoes!
Place the potatoes in the slow cooker while you run errands, and when you’re ready to create your meal, they’ll be cooked and ready to dice or mash!
For millennia, potatoes have been a staple food all across the world.
Many societies have traditionally relied on these root vegetables to supply the majority of their nutritional requirements.
Potatoes are easy to grow and may be found throughout the world, in addition to being a tasty snack.
The popularity of low-carb diets has encouraged some people to avoid potatoes in recent years. Baked potatoes, on the other hand, are high in nutrients and can be included in a balanced diet.
How to Cook Baked Potatoes in the Slow Cooker?
While it’s possible to wrap slow cooker baked potatoes in aluminium foil, it’s not required.
With just a pinch of salt and pepper, cooker baked potatoes are ready in no time!
It’s fine if they’re piled somewhat.
Remember that cooking times vary depending on the size of the potatoes, so test them with a fork to see if they’re done.
You can keep them warm for a while, but if you overcook them, the flesh may discolour slightly (but they’ll still taste delicious).
Instructions for Storage
I let the potatoes cool for approximately an hour on the counter before wrapping them in foil and placing them in the fridge.
They’ve already been wrapped and are ready to be stored.
Toppings for Baked Potatoes
Place out bowls of butter, sour cream, cheese, bacon, green onion, steamed broccoli, and even cubed cooked chicken if you want to have a baked potato bar (this is even fun on a weeknight).
Health Benefits of Baked Potatoes:
Baked potatoes are high in choline, a vital vitamin that most Americans do not consume enough of.
Choline shortage may be at least partly to blame for inflammatory disorders including rheumatoid arthritis and fibromyalgia, according to new studies.
You can boost your choline levels and minimise inflammation by eating baked potatoes.
Potatoes’ greatest health benefit, is their ability to ease digestion due to their high fibre content.
Potatoes are easy to digest due to their high carbohydrate content, and their fibre-rich peel might help you stay regular.
Baked potatoes include a lot of fibre, which aids digestion.
Both diarrhoea and constipation can be helped by a high-fibre diet.
The fibre in baked potatoes may be especially beneficial for people with digestive problems like irritable bowel syndrome in terms of treating symptoms and regulating digestion.
Baked potatoes contain fibre, which facilitates digestion, and vitamin B6, which aids in the breakdown of carbs and enhances metabolism.
This winning combo can help you lose weight and keep it off.
High cholesterol affects nearly one-third of Americans, placing them at risk for heart disease and stroke.
Baked potatoes are a low-fat, low-cholesterol dish by nature.
They’re also high in potassium, which has been linked to a lower risk of heart disease in several studies.
Potatoes are also good for your heart because of their high fibre content.
Fibre helps eliminate cholesterol from blood arteries, vitamins C and B6 assist minimise free radicals, and carotenoids help preserve optimal heart function.
The potassium content of a baked potato is higher than that of a banana.
This is critical at a time when most adults in the United States do not meet the recommended daily potassium allowance.
Potassium aids in the regulation of heart rate and blood pressure and is required for the normal functioning of all cells.
Muscle cramps, headaches, nervousness, and a high or erratic heart rate are all possible side effects of not taking it.
Baked potatoes are, in fact, healthful.
There’s nothing wrong with incorporating potatoes into a healthy, well-balanced diet.
The only stumbling block is a lack of preparation.
A plain baked potato is high in fibre, vitamins, and minerals, as well as protein, and low in fat and sodium.
Because the condiments you use can make or break a potato, it’s vital to choose wisely:
Mix fat-free Greek yoghurt with a dab of lemon juice instead of sour cream.
It has the same creamy tartness as sour cream, but it’s lower in fat, higher in protein, and contains probiotics.
Instead of buying canned chilli, make your own.
Chilli freezes well, so you can portion it out and keep it on hand for when you’re hungry.
You can make a chilli that’s as nutritious as it is savoury and gratifying by using lean ground turkey instead of beef, adding lots of fibre-rich beans, and reducing additional salt.
Use only a small amount of cheese.
Invest in some high-quality cheddar and grate it yourself instead of using prepackaged cheeses or cheese dips.
It’ll taste better, and you’ll use less of it.
Add as much low-sodium spice and chives as you want.
These add a lot of flavour without changing the baked potato’s nutritional profile too much.
There’s also no reason why you shouldn’t use full-fat dairy.
Make sure to measure out each portion if you do this.
Trying to eyeball portion sizes can easily throw off your final fat, cholesterol, and calorie numbers.
Finally, whenever possible, attempt to increase the resistant starch ratio in your potatoes.
Baked potatoes hold nicely in the refrigerator, so prepare some ahead of time, refrigerate them, and then reheat them in the oven.
Your blood sugar levels and energy levels will appreciate it.
Potatoes have a negative reputation, thanks in part to their use as convenience food in chips and fries.
Potatoes are an extremely healthy component of any diet on their own.
There’s no reason anyone should lose out on a wonderful baked potato if you use the right condiments and prepare it properly.
Frequently Asked Questions
I’m not sure what kind of potatoes to use.
For baked potatoes, only russet potatoes should be used. The russet has a fluffy texture that will soak up the premium toppings with ease. You might be disappointed if you use a different sort of potato.
In the cooker, do baked potatoes require liquid?
There’s no need to add any liquid to baked potatoes in the slow cooker; they’ll bake just like they would in an oven.
Why are my cooker potatoes going black?
Please don’t overcrowd your slow cooker with potatoes; this will cause them to steam more, turning them black or orange. Add no more than seven small potatoes to a 6-quart slow cooker and space them out.
I don’t have any sour cream! What am I able to do?
Ranch dressing is a great way to spruce up baked potatoes! If you try it, you might never go back to sour cream again.
Do I need to pierce my potatoes with a fork?
Microwaving potatoes requires poking holes in them. Potatoes that erupt in the oven or slow cooker are quite rare.
Is it okay if I add oil and salt to the potato skins?
Yes, you can use this recipe if you like to oil and salt the potato skins before wrapping them in foil.
Before adding the oil and salt, make sure the potatoes are completely dry.
Is it possible to cook the potatoes without using foil?
You absolutely can! Some people are unable to cook with foil due to health concerns.
If you don’t want to use foil, this recipe will work great without it.
When you want baked potatoes but don’t want to heat the house by using the oven, these cooker baked potatoes are the perfect option!
They go great with steaks or pork tenderloin, but also can be used by anyone in any recipe that calls for boiled or mashed potatoes! Enjoy the delicious taste of baked potatoes in just minutes!
Slow Cooker Baked Potatoes
- 1 Slow Cooker
- 5 potatoes
- 1 salt
- 1 pepper
- Poke potatoes with a fork after they’ve been washed.
- Rub with olive oil and season with salt and pepper.
- Cook on low in a slow cooker.
- Once fork tender, return to warm.
- The length of time it takes to cook baked potatoes in the cooker depends on the size of the potatoes.
- Use a fork to test them after 2.5-3 hours on high or 6-8 hours on low. They’re ready to eat when fork-tender. If you want crispier skin, broil or grill them for a few minutes after they’ve been cooked.