Slow Cooker Baked Potatoes Recipes
SLOW-COOKER BAKED POTATOES
These slow-cooker baked potatoes are so easy-just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. -Teresa Emrick, Tipp City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 6 potatoes.
Number Of Ingredients 6
Steps:
- Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.
Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.
LOADED SLOW-COOKER BAKED POTATOES
Here a baked potato dish provides enough sustenance to make a meal in itself. Start this in the morning.
Provided by Martha Stewart
Categories Food & Cooking Slow Cooker Recipes
Time 8h20m
Number Of Ingredients 7
Steps:
- Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
- In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
- Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.
Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g
SLOW COOKER BAKED POTATOES
Great recipe for a crowd...or if you want to make twice baked potatoes in half the time. Potatoes will be baked and ready by the time you get home, then you can scoop, mash and reassemble.
Provided by Sandra E.
Categories Potato
Time 9h10m
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 3
Steps:
- Scrub/wash potatoes and then dry.
- Poke with fork so they don't burst.
- If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt.
- Place potatoes in slow cooker. (no foil wrapping necessary).
- Cover, cook on low 8-10 hours.
- Other tips:.
- Wash potatoes night before, for quick prep the next day.
- The skins come out a bit soft so be careful when you remove them.
- I used russet potatoes and they came out great.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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