The key to tender and tasty potatoes with very little work is simply making Slow Cooker Foil Baked Potatoes. Foil wrapped and slow cooked to perfection, you really taste the goodness of the potatoes themselves, elevated by a little olive oil and a generous sprinkle of salt.
This is great for the busy day where the potatoes will be cooking slowly, which gives a lovely fluffy interior and well seasoned skin. Serve with your favorite toppings from good old cheese and sour cream to something as fabulous as chili or caramelized onions. These slow-baked potatoes will be the hit of any table and make an easy side everyone will love.
Why You’ll Love This Recipe
So Easy to Cook: Just set and forget! You won’t track the oven for cooking—just let your slow cooker do magic!
Really Soft: Slow-cooked potatoes turn out soft, fluffy on the inside, and very tasty and flavorful on the outside skin.
Fully Customizable: Something for a special occasion or something very simple to jazz it up for a side dish of topping options-none can match this combination!
Perfect for Crowd Feeding: Great for potlucks, family dinners, and barbecues. Just cook as many potatoes as needed!
No Oven Needed: A lifesaver during hot summer months or when your oven is busy with other dishes.
Key Ingredients
Potatoes: The Hero of Your Dish! Russet potatoes, with their starchiness and fluffiness, are ideal, although Yukon Gold or red potatoes are also excellent for a creamier bite.
Olive Oil: A drizzle of olive oil keeps the skins moist while bringing out their better flavor. Use more melted butter or swap with a neutral oil, like avocado oil, if desired.
Salt: So very simple, yet so essential; salt adds flavor to the potato skins, and a bit actually helps achieve that much-desired crispy finish once peeled from the foil. Kosher salt or sea-salt will work best.
Aluminum Foil: Foil retains moisture, which prevents the slow-cooked potatoes from drying out.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Preparation
Rinse Potatoes: Wash the potatoes thoroughly under cold running water to remove dirt or residue. Scrub the skins gently if needed.
Dry Potatoes: Pat the potatoes dry with a clean kitchen towel to remove excess moisture.
Inspect: Check for blemishes or eyes and remove them using a small knife.
2. Piercing
Poke with a Fork: Use a fork to pierce several holes around each potato. This allows steam to escape and helps ensure even cooking.
Flavor Channels: The fork holes also help oil and salt penetrate the potato for enhanced flavor.
3. Seasoning
Add Olive Oil: Drizzle olive oil over each potato. Use your hands or a brush to coat the potatoes evenly.
Sprinkle with Salt: Generously sprinkle salt over the potatoes, adjusting to taste. The salt enhances the skin’s flavor and texture.
4. Wrapping
Wrap in Foil: Place each seasoned potato in the center of a piece of aluminum foil. Fold the foil around the potato securely, ensuring it’s fully wrapped with no exposed areas.
Seal Tightly: Proper wrapping retains moisture and promotes even cooking.
5. Slow Cooking
Arrange in Slow Cooker: Place the foil-wrapped potatoes into the slow cooker. If making a large batch, arrange them in a single layer if possible.
Cook on Low or High:
Low: Cook for 7-8 hours for a slow, even cooking process that enhances flavor.
High: Cook for 4-5 hours if you need the potatoes ready sooner.
Check for Doneness: The potatoes are ready when they are tender and easily pierced with a fork.
6. Serving
Remove and Unwrap: Carefully remove the potatoes from the slow cooker. Be cautious as the foil will be hot. Unwrap each potato gently.
Check for Tenderness: Press the potatoes lightly (using a towel or mitt). They should feel soft and yield easily. If not, return them to the slow cooker for more time.
Add Toppings: Serve warm and customize with your favorite toppings:
Classic: Sour cream, shredded cheese, chives, and crispy bacon bits.
Gourmet: Sautéed mushrooms, caramelized onions, chili, or fresh herbs.
Enjoy: Serve immediately and savor the perfectly cooked baked potatoes!
Serving Suggestions
These foil-wrapped potatoes are pretty much endless and can be served in a number of ways. Here are some suggestions to fire you up for your meal:
Classic Baked Potato Bar: Build the station with sour cream, shredded cheese, crunchy bacon bits, and fresh chives. Let them personalize their potatoes!
Stuffed Potatoes: Scoop out the potato flesh and mix it with your favorite fillings (such as cheese, broccoli, or chili) and stuff it back in for an all-in-one hearty dish.
As a Side: Serve with grilled chicken, steak, or roasted vegetables for a balanced meal.
Twisted Breakfast: Scrambled eggs, avocado, and salsa make this breakfast-worthy version of baked potatoes.
Storage and Reheating Tips
Store in the refrigerator in an airtight container with the foil attached or removed if you like drier skins for up to 4 days. The foil-on trick preserves moisture.
Freeze: Allow potatoes to cool completely before tightly wrapping in foil and placing in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator prior to reheating.
Reheat: Heat in a microwave for 2 – 3 minutes or in an oven preheated to 350F (175C) for 15 -20 minutes until thoroughly warmed.
Variations
Herb-Infused Potatoes: Pop a sprig of rosemary or thyme into the foil wrap before sealing it for a mild earthy scent.
Garlic Butter Potatoes: Add reconstituted minced garlic to melted butter and brush over potatoes before wrapping.
Cheesy Delight: Stuff some shredded cheese into the foil before sealing it to create melty, gooey centers.
Spicy Kick: Sprinkling with chili powder or smoked paprika gives nice bold, smoky taste to the potatoes before wrapping.
Vegan Friendly: Use olive oil instead of butter and add plant-based toppings like vegan cheese, guacamole, or salsa.
Conclusion
Recipe for potatoes cooked in foil slow cooker is an ideal low maintenance recipe. With the least amount of preparation and maximal adaptability, it serves everything from weeknight dinners to more festive occasions. Whether enjoyed as is or loaded with gourmet toppings, these potatoes will undoubtedly please.
Pro Tip: For an even crispier skin, unwrap the cooked potatoes and pop them under the broiler for a few minutes before serving.
So go, slow cooker, prep some spuds, and let that mouth-watering aroma of excellently baked potatoes permeate every nook in your kitchen. Trust me, after one try at this method, never again will you go back to the oven!
Slow Cooker Foil Baked Potatoes
Ingredients
- potatoes as many as you need
- olive oil
- salt
- aluminum foil
- a fork for piercing potatoes
Instructions
- Wash the potatoes thoroughly under cold running water to remove dirt or residue. Scrub the skins gently if needed. Pat the potatoes dry with a clean kitchen towel to remove excess moisture. Check for blemishes or eyes and remove them using a small knife.
- Use a fork to pierce several holes around each potato. This allows steam to escape and helps ensure even cooking.
- Drizzle olive oil over each potato. Use your hands or a brush to coat the potatoes evenly. Generously sprinkle salt over the potatoes, adjusting to taste.
- Place each seasoned potato in the center of a piece of aluminum foil. Fold the foil around the potato securely, ensuring it's fully wrapped with no exposed areas.
- Place the foil-wrapped potatoes into the slow cooker. If making a large batch, arrange them in a single layer if possible. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The potatoes are ready when they are tender and easily pierced with a fork.
- Carefully remove the potatoes from the slow cooker and unwrap. Press lightly (using a towel or mitt) to check for tenderness. Serve warm with your favorite toppings such as sour cream, cheese, chives, or bacon bits.
