Prep Time: 10 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 40 mins | Yield: 4 Servings
Easy, delicious, and simple! These three words are the best that I can come up with to best describe this spectacular recipe! All you have to do is to rub olive oil and salt all over the pricked potatoes, then cook them into the slow cooker. That’s it! Easy, right? You need this recipe in your life, I’m telling you! With this very basic set of ingredients, you will surely have the best treats today! I have listed all the things you will be needing so you just have to follow them for they will guide you to perfection! You are more than welcome to tweak this recipe to your liking. I am sure that you can do a lot to make this even better! By the way, try adding cheese and broil them for a few minutes until melted completely. I highly recommend it. Make sure to add a generous amount of cheese. Just do it and thank me later! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
4 baking potatoes, well-scrubbed
1 tbsp extra virgin olive oil
kosher salt to taste
4 sheets aluminium foil
Directions:
Use a fork to prick the potatoes a couple of times.
Rub olive oil and salt all over the pricked potatoes.
Wrap the prepared potatoes with aluminium foil.
Arrange the potatoes into the bottom of a slow cooker.
Cover it with the lid, then cook for about 4 1/2 hours on a high setting or 8 hours on a low setting. Once the potatoes are fork-tender, they are ready for serving.
Remove from the oven and let them rest for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Calories: 254.3 | Protein: 6.1g 12 % | Carbohydrates: 51.2g 17 % | Dietary Fiber: 3.7g 15 % | Sugars: 1.8g | Fat: 3.6g 6 % | Saturated Fat: 0.5g 3 % | Vitamin A Iu: 2.8IU | Niacin Equivalents: 3.8mg 29 % | Vitamin B6: 1mg 61 % | Vitamin C: 16.2mg 27 % | Folate: 39.7mcg 10 % | Calcium: 36.9mg 4 % | Iron: 2.4mg 14 % | Magnesium: 65.2mg 23 % | Potassium: 1182.2mg 33 % | Sodium: 114.2mg 5 % | Calories From Fat: 32.4
Ingredients
- 4 baking potatoes, well-scrubbed
- 1 tbsp extra virgin olive oil
- kosher salt to taste
- 4 sheets aluminium foil
Instructions
Use a fork to prick the potatoes a couple of times.
Rub olive oil and salt all over the pricked potatoes.
Wrap the prepared potatoes with aluminium foil.
Arrange the potatoes into the bottom of a slow cooker.
Cover it with the lid, then cook for about 4 1/2 hours on a high setting or 8 hours on a low setting. Once the potatoes are fork-tender, they are ready for serving.
Remove from the oven and let them rest for a few minutes at room temperature.
Serve warm and enjoy!
Notes
Nutrition Facts: Calories: 254.3 | Protein: 6.1g 12 % | Carbohydrates: 51.2g 17 % | Dietary Fiber: 3.7g 15 % | Sugars: 1.8g | Fat: 3.6g 6 % | Saturated Fat: 0.5g 3 % | Vitamin A Iu: 2.8IU | Niacin Equivalents: 3.8mg 29 % | Vitamin B6: 1mg 61 % | Vitamin C: 16.2mg 27 % | Folate: 39.7mcg 10 % | Calcium: 36.9mg 4 % | Iron: 2.4mg 14 % | Magnesium: 65.2mg 23 % | Potassium: 1182.2mg 33 % | Sodium: 114.2mg 5 % | Calories From Fat: 32.4
