Crock Pot Baked Potatoes Without Foil

crocked potatoes

What’s inside my crock pot today? I’ve got potatoes baking for a play date. I first tried the foil method over the summer on a camping trip and cooked them for six eight hours. I’ve discovered a faster way of cooking without foil and less time in the crock pot.

Scrub the potatoes as usual and place desired number in a crock pot. I fill mine to the top, but left some wiggle room as you can see from the photo. I set the timer on high for four hours. My crock pot cooks extremely hot and my potatoes were done in about three hours. Check with a knife or fork after three hours to determine doneness. The result is a soft interior with a boiled/baked like texture. It’s so easy to scrub them and throw them in the crock pot and leave for a few hours and come home to ready made baked potatoes. The warm setting on the crock pot will keep them ready for several hours for a party, dinner or play date. This is perfect for a potato bar with fun toppings or a grilling event.

They are perfectly cooked to make twice baked potatoes, baked potato soup or chill the potatoes over night and make hashbrownscheesy potato skins or potato wedges.

Ingredients:

Clean Potatoes {enough to fill your crock pot}

Directions: Fill crock pot with potatoes. Crock on high up to four hours until soft and tender. Top with all your favorite toppings.

How do you top your spuds?

 

 

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Comments

  1. do you add water to the baked crock pot potatoes?

  2. Ummm, this makes me pretty darn excited! I’m thinking along the lines of potato salads, soups, twice baked taters, tater skins … I’m putting this on my March To Try list!! Thanks for sharing!!

  3. Yes, I was wondering the same thing… you don’t need to add water to the crock pot?

  4. THANK YOU!!! This is awesome!! I fixed a whole bag of potatoes yesterday in my crockpot. Took about 4 1/2 hrs on high and they were perfect!! Love how easy it is now to fix enough potatoes for the whole week for numerous recipes :) BTW, for those who asked..I did not add any water at all.

  5. Cannot wait to try this! Thank you! And the book sounds right up my alley…

  6. I have been doing it this way for about a year now and it is my favorite way to make potatoes now. I rub each one with oil, either olive oil or I just spray PAM into my hands and rub. I also sprinkle with Kosher salt. They taste the best…thank you for your blog.

  7. This is how I’ve made baked potatoes for years. I put a thick towel over my crockpot for even faster cooking. :)

  8. Can you do this on low? If so for how long 7~8 hrs? This would be perfect for my bible study dinner if I can.

    • It all depends on how your crock pot cooks. My last one cooked super fast and my new Hamilton took a lot longer on low. I had a pot full and the larger ones still weren’t done after 8 hours on low. I would babysit the first batch and keep a note. They are super handy to have on hand for future meals too.

  9. thank you, I have tried this recipe twice with the foil and the potatoes have been raw. Next time I will try it with no foil.

  10. Allison Morris says:

    Can these be frozen after they’ve cooked?

    • Allison, the crock pot produces a lot of moisture which causes the potatoes to be very moist, much like Wendy’s. Leftovers are great for hashbrowns or other items within 5ish days. If you decide to freeze the potatoes, they need to be room temperature when freezing. A slightly warm potato causes condensation in the bag and creates more moisture when thawing. The potatoes appear quite soggy if this happens. I’ve successfully frozen the crock pot potatoes after slicing them to fully cool and freezing for a dry cooking method, such as potato skins, either oven or grilled.
      http://momonamission.me/cheesy-potato-skins/ or http://momonamission.me/grilled-cheesy-potato-skins/

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