Easy, hands-off comfort food—this one’s a classic 🙌
Here’s a simple crock-pot foil-wrapped potato recipe that comes out tender and fluffy.
Crock Pot Foil-Wrapped Potatoes
Ingredients
- 4–6 medium russet or Yukon Gold potatoes
- Olive oil or butter
- Salt & pepper
- Optional add-ins: garlic powder, onion powder, rosemary, paprika
Instructions
- Wash & Prep
- Scrub potatoes clean and pat dry.
- Pierce each potato 2–3 times with a fork (important so they don’t burst).
- Season
- Rub each potato with a little olive oil or butter.
- Sprinkle with salt, pepper, and any optional seasonings.
- Wrap
- Wrap each potato tightly in aluminum foil.
- Slow Cook
- Place foil-wrapped potatoes directly into the crock pot.
- No water needed.
Cook times:
- LOW: 7–8 hours
- HIGH: 3½–4½ hours
Potatoes are done when a fork slides in easily.
- Serve
- Carefully unwrap (steam will be hot!).
- Split open and top with butter, sour cream, cheese, chives, bacon bits—whatever you love.
Helpful Tips
- Try to use similar-sized potatoes so they cook evenly.
- You can stack them; just don’t overfill the crock pot.
- If you want crispy skins, unwrap and broil or air-fry for 5–7 minutes after slow cooking.
If you want, I can give you a garlic-herb version, cheesy foil potatoes, or even a sweet potato crock-pot version 🍠. Just tell me!
