Ingredients
Method
Oven-Baked Potatoes:
- Preheat the oven to 350°F with racks positioned in the middle of the oven and one rack in the bottom thirds.
- Clean the potatoes with a stiff brush and cold running water. Dry, then poke potatoes randomly with a fork about 8 to 10 holes all over to help release steam during cooking.
- Place potatoes in a dish and coat lightly with oil. Sprinkle with salt. For crispy skins, and the inside soft, place potato directly on the top rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings. For softer skins, wrap each potato in a piece of aluminum foil.
- Bake for 1 hour or until the flesh feels soft when a knife or fork is inserted.
- To serve, slice across the top and push ends inward to open. Top with your favorite toppings.
In the Slow Cooker:
- Wrap each oil rubbed and salted potato tightly with a piece of aluminum foil.
- Pour 1 cup of water into the 6 qt. slow cooker and add the foil-wrapped potatoes.
- Cover and cook on the low setting for 8-10 hours or until potatoes are fork-tender.
Nutrition
Notes
You can also use the following methods to bake potatoes:
Microwave: For 4 - 6 potatoes, cook on high for about 15 minutes, or until fork-tender, turning over halfway through.
Instant Pot: For 4 - 6 potatoes, place in Instant Pot or Multi-Cooker. Set pressure cook to manual pressure on high, and set 15 minutes. Release pressure naturally.
