Great. I cooked 6 medium Yukon golds. Sprayed the foil with a bit of cooking spray and then salted the outside of the potatoes before wrapping them. Yum, this is so easy!
Really great and really easy!!! I must be honest, this is the 2nd time I'm making this recipe and this time turned out MUCH better! The first time I made it I had large potatoes and put them in the crock for the 4 hours. At the 4 hour mark, dinner was done and the potatoes were not and they weren't great. This time I rolled them in some olive oil and then salted them before rolling them into tinfoil. I cooked them about 5 hours (they were medium in size) and they were PERFECT!!! Much better than in the microwave and I simply wouldn't take the time to bake potatoes in the oven so this will be my new go-to method. The potatoes were nice and fluffy inside. I followed another reviewers recommendation and checked them about 30-45 minutes before they were due to be done and pierced them with a fork. The ones on top weren't as cooked as the ones in the bottom so I just adjusted their positioning and all were cooked perfect. This couldn't have been easier and made making dinner super easy since I didn't have to even think about these potatoes until they were supposed to be put on the table. I paired this tonight with Sauteed Spinach, Garlic, and Mushrooms and Rosemary - Merlot Flank Steak. Wonderful!
Yum! I stumbled upon this recipe when I was looking for easy crock pot recipes for a friend. As soon as I read it, I went, "Well, duh! Why didn't I ever think of that? Baked potatoes without heating up the house!" I did six large potatoes, rubbed with olive oil and seasonings, on high for 5 hours, and they're wonderful! Thank you Audrey! :)
I cooked 10 medium russett potatoes by this method. Excellent! What I most like about it, no heat in the kitchen, the skins are soft, the flavor is great.I checked them twice, a few on top were not quite cooked so I just put them on the bottom during the 4 hours. No problem and the foil I can reuse. I used 5 for one meal with butter and sour cream. Tonight I made potato salad and they peeled and sliced perfectly and easily. Do not store any cooked potatoes in the foil in the refrigerator. They will sweat and discolor the foil and taste. This is a time saver for me and I will use again and again. I used to bake them in foil in a large roaster on low heat but this method tops mine. Thanks for posting.
This is great! It was SO easy! Just make sure your potatoes are all about the same size, I had 1 little guy in there and it ended up way overcooked. Otherwise, such a great idea!!!
This method makes great baked potatoes. We like them better cooked this way because they come out perfect. They are moist, unlike when I do the oven method. I always do extra potatoes so that we have leftovers. I let the leftovers cool and refrigerate for making home fries the next day. I dice up the cold potatoes, toss in olive oil, throw in some kosher salt and black pepper and any other seasonings you like and saute in a little butter and olive oil. Thanks Audrey for posting this. It's a huge time/money saver for me.
This was a great way to bake potatoes without heating up the kitchen. I rubbed them with olive oil then sprinkled with sea salt before wrapping in the foil. They were much better than microwaved potatoes. Thanks!
2 thumbs up. 6yo DD enjoyed her sweet potato while I had the perfect loaded baked potato. Both were cooked together. I did nothing but wash and wrap in foil. They cooked on high for 4 hr and were done but did great on low for 30 more minutes to buy me some time. My crockpot doesn't have the warm feature. Definitely a repeater.
Worked like a charm! Much better than potatoes done in the microwave, and much easier! Thanks!
This worked perfectly for me. I cooked 4 potatoes and they were done in exactly 8 hours. After they were cooled, I peeled & shredded them to use in hash browns.