83 Reviews

Fabulous way to bake soft, yummy potatoes, especially if your oven is busy! We had these with roasted vegetables for a filling dinner. Note: I started a bit late, so I used smallish potatoes and gave them an hour on high before turning down to low for about 5 hours. Thanks!

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White Rose Child January 06, 2008

This is an easy and good way to make a baked potato. My DH says it is good but not quite like oven baked. Made for 1,2,3 Hit Wonders 2007.

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Lavender Lynn November 27, 2007

These are so good! You can not tell they were not cooked in the oven. Highly recommend!!

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ruthbomer October 08, 2007

It couldn't be easier! We take alot of baked potatoes to work for lunch. This recipe has an added bonus: it doen't heat up the house on summer days.

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Fork & Spoon September 02, 2007

Really easy, and very favorful! And very little cleanup-I used bargin brand foil!

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Mary A. February 02, 2016

I've been doing this for years and it is a huge time saver. In addition, at the holidays I put my sweet potatoes in the crock pot, not wrapped or coated with anything and basically let them steam until they are soft (on high a couple of hours depending on size). The benefit is the skin just slides off and they are ready to mash. If you use a crockpot liner, just let the crock cool and put it away. No clean up.

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laurel t. January 31, 2016

I've made this recipe twice now, both with great results. I first rubbed the potatoes with a garlic-infused olive oil and instead of salt (can't use it, unfortunately) rubbed them with ground pepper. Cooked them on low and they came out great. Any leftovers are great for making hash brown potatoes or potato salad. The olive oil gives the left over dishes a lovely flavor.

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Sharon M. January 31, 2016

Cooked six medium size (pretty small for russets) in small crockpot on high for 3.5 hours and they came out perfect! I washed the night before and let air dry. Then wrapped in foil before placing in the crockpot. I was sure to put the larger side (if there was on down in the crock. I also put part where the foil overlaps against the side of the crock so that they wouldn't get too hot right against the heat. Perfect.

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garcia_parks October 11, 2015

I would like to ask the reviewers why they would slow-cook baked potatoes for 4-5 hours when the microwave does the same thing in 8-15 minutes? I'm serious - are they that much better?

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Nodnyl January 05, 2015

When I saw this recipe, I was thrilled. I too thought " why didn't I think of this "? I made these a couple week ends ago. I used 4 med. yukon golds, rubbed with evoo and koser salt. Cooked on high for 4 1/2 hours and they were perfect, I won't make baked potatoes any other way. I will save on propane AND my a/c. Today, I have 12 medium boil in a bag red potatoes ( I want to make a cream cheese potatoe salad). I wrapped all 12 in foil,drizzled with an evoo lemon/ garlic& jalapeno dressing that I make and keep in the fridge to use on salads and such. I will post the results, when the results come in : )

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cita705_12754854 August 24, 2014
Baked Potatoes from the Crock Pot