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Slow Cooker Baked Potatoes

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Salutations, fellow foodies! I am delighted to share with you today a culinary experience that centers on taste and simplicity: the wondrous process of creating Slow Cooker Baked Potatoes. The discovery of this revolutionary appliance has not only simplified my life as a stay-at-home mom, but it has also introduced the seductive scent of freshly cooked potatoes into my house. Get your apron on, because I’m about to show you the easiest way to cook ever!
A long time ago, in the middle of my busy kitchen, I longed for a simple, hearty dinner. My trusty cooking companion, the Slow Cooker Baked Potatoes, have arrived. The process starts with plain old russet potatoes, which are just waiting to be turned into fluffy, golden perfection. They are prepared to shine after a gentle wash and a kindly pat dry.
Let the Olive Oil Ballet begin!
A little coat of olive oil will do the trick now. It’s like treating your potatoes to a spa treatment; the oil makes them more posh and guarantees a deliciously crispy exterior. And then, for a hidden ingredient, rub in some kosher salt and pepper. Yes, cover those potatoes thoroughly with flavor by giving them a little love rub.
A Wrap in Foil, Quite the Image!
Have you ever wished there was a way to roast potatoes that were not just delicious but really mouthwatering? Hey there, pals! The foil is the key. Before making their big debut into the slow cooker, each potato is given its own snug little foil jacket. Pretending to rouse them up from a restful slumber is like putting them to bed for a good night’s sleep. Put the stove on low if you’re willing to wait, or high if you want to meet up quickly.
Garlic, olive oil, and pepper permeate slow-cooked baked potatoes. Indulge in the delectable texture that will have your taste buds dancing! Make a baked potato that tastes just like the restaurant version right in your crockpot! Feel free to top them with whatever you want or eat them plain.
What is needed
Eight russet potatoes
2 tbsp canola oil
* 1/2 teaspoon of kosher salt * 1 tablespoon
Coat the potatoes well with cold water for washing. Use a paper towel to pat the potatoes dry.
Before placing the potatoes on a baking pan, use a fork to penetrate their skin.
Add salt and pepper to the potatoes after brushing them with olive oil. To get the salt and pepper to stay, I prefer to massage them into the skin.
Separate each potato and wrap it in a piece of foil. Set them aside in a slow cooker. Slow cook, covered, for seven to eight hours, or high heat, four to five hours.
Slice open the wrapper or unwrap the package and top with anything you choose.

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