Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Butter, for serving (optional)
- Sour cream, for serving (optional)
- Chives or green onions, for serving (optional)
- Cheddar cheese, for serving (optional)
Instructions
- Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
- Prick each potato with a fork several times to allow steam to escape.
- Rub the potatoes with olive oil and sprinkle them with salt and pepper to taste.
- Place the potatoes in the Crockpot, stacking them if necessary.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the potatoes are tender.
- Once cooked, remove the potatoes from the slow cooker. Serve with butter, sour cream, chives, and cheddar cheese, if desired.
Notes
Choose large, dry russet potatoes for the best texture. Pricking the potatoes helps prevent them from bursting.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 large potato
- Calories: 220
- Sugar: 2g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg