How do I know when my potatoes are done?

You’ll know the baked potatoes are done when they are tender when squeezed. It might be difficult to tell through an oven mitt, though, so you can also test their doneness by making a small slice in the biggest potato (cut where you would to open the potato and put toppings on it). If the potato is soft and gives to the knife easily, it is done.

Can I base a meal around these baked potatoes?

Absolutely! We recommend giving meal-in-a-peels a try. Instead of bacon and sour cream, top your potatoes with pulled pork or cubed brisket, sharp cheddar cheese, diced onions, and a berry-based barbecue sauce. This is robust enough to be a whole meal!

How should I store leftover baked potatoes?

First, don’t cut open or put toppings on any baked potatoes that you aren’t sure will get eaten. Take uneaten potatoes out of the foil and allow them to cool completely before placing them in an airtight bag or container. Store refrigerated and reheat for about 15 minutes at 350 degrees F directly on the oven rack (no need to rewrap in foil).

Crock pot baked potatoes

Print Recipe

Fluffy and delicious baked potatoes made hands-off in the crock pot. This recipe keeps your oven space freed up for bigger things!

Author: LINDSAY DELK
Prep Time: 10 minutes
Cook Time: 5 hours on high 8 hours on low
Total Time: 5-8 hours
Yield: 4 servings 1x
Category: Side dishes /crockpot-slow cooker dishes
Cuisine: American

Ingredients

Scale

- 1 medium-sized potato per person

- 2 tablespoons olive oil

- 1 tablespoon salt

For the toppings/fillings:

- 1 tablespoon salt

- 1 tablespoon freshly cracked black pepper

- 1 cup shredded cheese (mozzarella, cheddar…)

- 1 cup bacon

- ½ cup sour cream

- ½ cup fresh chives

Instructions

1. Fry and crumble the bacon beforehand. Set aside on a paper towel to drain excess grease.
2. Wash the potatoes under warm, running water then thoroughly dry with a paper towel.
3. Using a fork, carefully make two to three punctures per side of each potato. Sprinkle with salt and freshly-cracked black pepper if desired.
4. Center each potato on a square of aluminum foil. Using the pastry brush, even coat all sides of the potato with olive oil then sprinkle with salt. Crack some pepper over each potato if preferred.
5. Tightly wrap the potatoes with the foil squares.
6. Arrange in crock pot and cook for desired amount of time: low for eight hours, or high for four to five hours.
7. Once the potatoes are baked, carefully remove with an oven mitt or tongs. When you’re ready to serve them, make a longways cut halfway through the potato (don’t cut all the way through or your toppings will fall out!) and gently squeeze from the ends to loosen up the insides.
8. Fluff the cooked potato with a fork then top as desired. Tip: we recommend putting the cheese on first so that the hot potato melts it thoroughly. If possible, always use freshly grated cheese, too, because it melts better than bagged, shredded cheese. Best served while still hot!

Find it online: https://livelytable.com/crock-pot-baked-potatoes/