Grammy's Kitchen · Baked Potato · Crock Pot Baked Potatoes
One of 53 baked potato recipes we measured
from www.wellplated.com
106 cooks on www.wellplated.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 2% |
| salt | 1% | 0% |
| protein add | 0% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 4-6 russet baking potatoes |
| 11 g | 2-3 teaspoons extra-virgin olive oil ((1/2 teaspoon per potato)) |
| 8 g | 1-1 1/2 teaspoons kosher salt ((1/4 teaspoon per potato)) |
| Aluminum foil | |
| Freshly grated cheese (such as extra sharp cheddar) | |
| Nonfat plain Greek yogurt (or sour cream) | |
| Chopped chives | |
| Cooked and crumbled bacon* |
Method: 2 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the russet potatoes as per the recipe. Should I have put some water in the bottom of the crockpot? The crockpot really got hot and made funny noises while cooking. At one time, I thought the pot was going to burn up. The potatoes turned out great. How” — a cook, 5.0★
“I make these all the time at home, (in the oven when we do it at our friends, no counter space for a CP) HOWEVER, I use seasoning salt & sometimes I add a dash of the Longhorn steak seasoning” — a cook, 5.0★