It seems that I always decide I want baked potatoes for dinner when half of the day is already gone. Which means I end up wrapping potatoes in saran wrap and cooking them in the microwave. Which means we will most likely be having shrivelled up, overcooked potatoes. Gross. Yesterday, I decided to start them much earlier in the day, mainly because I got some HUGE potatoes from the grocery store. I thought about cooking them in my crock pot, and it worked out perfectly!
Wash potatoes thoroughly, and tear off foil squares big enough to wrap the potatoes in. There is no need to poke the potatoes, because they will be cooking for 5-7 hours. I sprinkled my potatoes generously with kosher salt, because my husband likes to eat the skin, so I wanted to make them super tasty! Then wrap the potatoes in foil and layer them in the crock pot. Set the crock pot on low and set timer for 5 hours. About halfway through, I re-arranged the potatoes so that the ones that started out on bottom ended up on top. I was worried that they would overcook. After 5 hours, see if they are soft to the touch (mine were done about here, but it’s going to depend on how hot your crock pot gets).
Then slice open, mush, and top with your favorite toppings! We made an entire meal of the potatoes because they were so huge, topping them with sour cream, butter, bacon bits, chives, etc. You could also use chili, beans, or broccoli & cheese!
Depending on your toppings, this could be a super cheap meal. I got potatoes on sale for $1.99 for a 15 lb. bag. I only used 4 potatoes, and topped them with things I already had in my fridge.