• 5-6 baking potatoes
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1 cup sour cream
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup green onion, chopped
  • carrots, sliced optional
  • aluminum foil


  1. Take a fork and pierce the tops of your potatoes in several places.
  2. Rub each potato with a small amount of olive oil and wrap individually in aluminum foil.
  3. Place foil-wrapped potatoes in slow cooker and cook on HIGH for 3-4 hours, or until fork tender. (Cooking time can be shorter or longer, depending on the size of potatoes) Note: you can also cook on LOW for 8 hours.
  4. Remove potatoes from slow cooker and carefully take off and discard aluminum foil.
  5. Cut a long slice into the tops of potatoes and push the two ends together to open the potato up.
  6. Garnish with carrots (optional), sour cream, cheddar cheese and green onion, and serve immediately.

Recipe adapted from Food

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