Grammy's Kitchen · Baked Potato · Crock Pot Baked Potatoes
One of 53 baked potato recipes we measured
5 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| acid | 1% | 0% |
| protein add | 0% | 11% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 russet potatoes |
| 14 g | 1 tablespoon olive oil |
| salt (to taste) | |
| black pepper (to taste) |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Totally agree with other comments. Followed recipe as written and my two potatoes in a 1.5 quart slow cooker came out perfectly after 5 hours. I broiled in oven according to directions and the skins crisped up well. This is the way to "bake" potatoes if you” — a cook, 5.0★
“Loved this! I've only ever seen the foil option, this was SO much easier and I stacked a whole bag of potatoes in the crockpot, they came out perfectly. I used an herb/garlic flavored olive oil and it made them even better.” — a cook, 5.0★