ADVERTISEMENT

Wrap potatoes in tin foil and put in crock pot. Enjoy this lip-smacking result

mohmed mohmedon

ADVERTISEMENT


ADVERTISEMENT

Step-by-Step Instructions

1.Clean & Prep Potatoes :Scrub clean and dry thoroughly.

Scrub Russet potatoes thoroughly under cold water to remove dirt, then dry completely. Trim away any eyes or blemishes.

2.Prick with a Fork :Pierces skin to vent internal steam.

Use a fork to prick each potato 4 to 6 times all over. This prevents pressure buildup during the long cook cycle.

3.Oil & Season :Promotes skin texture and salt adhesion.

Rub each potato lightly with olive oil until fully coated. Generously sprinkle coarse salt over the oiled skins.

4.Wrap Tightly in Foil :Enclose completely to trap moisture.

Place each seasoned potato onto a sheet of aluminum foil and wrap it tightly, sealing the edges completely.

5.Slow Cook to Tenderness :LOW for 7–8 hours or HIGH for 4–5 hours.

Place foil-wrapped potatoes into the slow cooker basin. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until a knife easily pierces the center.

6.Slice & Serve :Slice open and add your favorite toppings.

Carefully unwrap hot potatoes, slice down the center, and fluff the interior with a fork. Top with butter, sour cream, shredded cheese, bacon bits, or fresh chives.

Popular Topping Ideas

  • Classic Loaded: Sour cream, shredded cheddar, crispy bacon bits, and chopped chives.

  • Broccoli & Cheese: Steamed broccoli florets topped with warm cheddar cheese sauce.

  • Chili & Cheese: Warm beef or vegetarian chili topped with grated Monterey Jack and diced jalapeños.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)


ADVERTISEMENT

« Previous

ADVERTISEMENT