Crock Pot Baked Potatoes
Ingredients
The potatoes
-
4-6
pieces
russet baking potatoes
-
2-3
teaspoons
olive oil
-
1-1 ½
teaspoons
kosher salt
-
1
piece
aluminum foil
For Topping
-
to taste
freshly grated cheese (e.g., extra sharp cheddar)
-
to taste
nonfat plain Greek yogurt or sour cream
-
to taste
chopped chives
-
to taste
cooked and crumbled bacon
Instructions
- Scrub and dry the potatoes completely.
- Tear off a piece of aluminum foil for each potato, large enough to wrap around it completely.
- Prick each potato with a fork, drizzle with olive oil, and sprinkle with kosher salt.
- Rub the oil and salt over the potato and wrap it tightly in foil.
- Place the wrapped potatoes in the slow cooker.
- Cook on high for 4 to 5 hours or low for 8 to 10 hours until soft.
- Remove the potatoes and carefully unwrap them.
- Split and top with cheese, chives, bacon, and Greek yogurt as desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
177
Total fat
2g
Total carbohydrates
36g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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