One of my favorite side dishes are these Slow Cooker Baked Potatoes. I actually think that potatoes “baked” in the slow cooker taste even better than when they’re baked in the oven – and heaven forbid you use a microwave! haha! I know real life happens and I’ve served up many microwaved potatoes before too (Shhh! Don’t tell anybody!) but when I really want the perfect baked potato, I like to pop mine in the slow cooker and let it work its magic. This recipe (if it can even be called that) is probably the most simple, easiest one that I make in the slow cooker but don’t knock it until you try it!
I usually use my two quart slow cooker for this recipe because I usually only cook 4 potatoes at a time, but use a larger slow cooker if you’re cooking more potatoes.
Start out by washing your potatoes in warm water and scrubbing any dirt off with your hands.
Once the potatoes are washed, stab them all over with the end of a knife.
I like to lightly salt the skin of the potatoes because I think it gives them a better flavor and it makes the skin so tender you can eat it, but you don’t have to do this if you’re watching your sodium intake.
Now just wrap the potatoes in a small square of tin foil.
Add 1 cup of water to the slow cooker before adding the potatoes. I feel like adding the water helps to steam the potatoes and cook them more efficiently.
Now it’s time to add in the potatoes! Just stack these however you need to in order to get them in and get the lid on the slow cooker.
Place the lid on the slow cooker and cook for 4 hours on high or 6 hours on low. Once the potatoes are cooked, remove carefully, unwrap ( they will be hot so be careful!) and split down the middle.
Once the potato is split, use a fork to fluff the inside of the meat of the potato out from the sides and into the middle of the potato.
Time to start adding your favorite toppings! I added a small amount of shredded cheese first so that it would melt in the hot potato.
The next topping I like to add is nonfat plain Greek Yogurt. It is thicker and creamier than fat free sour cream and tastes so much better too! Also 0 Smart Points with the new Weight Watcher Freestyle Smart Point Plan! Win win!
For the finishing touch on these Slow Cooker Baked Potatoes I just finely chop some fresh green onion and sprinkle on top!
And there you have it, Slow Cooker Baked Potatoes finished and ready to devour! You can always top these with bacon bits, or any other desired toppings, or even use these potatoes and stuff them with chili or with my Slow Cooker Bar-B-Q Chicken for a delicious, fast dinner meal!
Slow Cooker Baked Potatoes
A fast & easy way to make "baked" potatoes!
- 4 medium russet potatoes
- 1 cup water
- 4 squares foil
- nonfat plain Greek yogurt
- reduced sodium bacon bits
- shredded fat free cheddar cheese
- salt & pepper
Wash Potatoes under warm water to remove any dirt and stab all over with the end of a knife.
Sprinkle a small amount of salt all over the skin of the potatoes and wrap tightly in foil.
Pour 1 cup of water in the bottom of a 2 quart or larger slow cooker and place potatoes inside.
Cover and cook on high 4 hours or low 6 hours. Carefully remove potatoes with tongs, remove foil, and enjoy!
Recipe comes to 5 Smart Points for 1 Potato. Yields 4 potatoes. Be sure to add additional points for any garnishes used!
Shared at Whatcha Crockin’
Shared at Meal Plan Monday
Also Shared at Weekend Potluck
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Shared at Full Plate Thursday