Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Wash and dry the potatoes. Prick each one a few times with a sharp-tined fork.
Rub each one with butter. Stack them in the prepared crock.
Cover. Cook the potatoes on Low 4 1⁄2 to 6 hours, or until they’re soft in the center but not mushy. Start checking after they’ve been cooking for 4 hours, and then again every 15 minutes until done. (The cook time can vary, depending on how hot your cooker is, the size of the potatoes, and the variety you’re using.)
Create a potato bar with this recipe. Super-easy and no need to heat up the oven.
If you want to serve BIG potatoes, cook them an hour or so longer.
Turn this into mashed potatoes using half sweet potatoes and half white potatoes. Cook them together, whole and unpeeled, in the slow cooker. When both varieties are tender, hold them one by one with a hot mitt, scoop the potatoes out of their shells, and then mash the potatoes together.
The potato skins are super-tender when they’ve been cooked in a slow cooker. It’s a good way to prepare potatoes so that kids (and others) will be more willing to eat the nutritious skins with their extra dose of vitamin C, iron, and potassium.
Make It Vegan
Substitute oil for the butter
Make it Paleo-Friendly
Use sweet potatoes and yams, which are generally considered Paleo-friendly. The debate continues about whether white potatoes fit in a Paleo diet. Go with advice you trust.
Make it for Two
Use a 4-quart slow cooker and 2 to 4 medium-size white baking potatoes or sweet potatoes and unsalted butter. Follow the directions in the recipe, but begin checking to see if the potatoes are finished after they’ve cooked for 3 hours. If they’re not, check again every 15 minutes until done.