The PERFECT Restaurant Quality Baked Potato

Let’s have a look at what readers over at Add a Pinch have said about these baked potatoes:


I tried this recipe last night, as we are having a heat wave here. With temperatures close to 90, there was no way inward baking potatoes in the oven in that heat! This recipe was not only super simple, but tasty too. The potatoes were cooked perfectly. I wasn’t sure if the potatoes needed to be pricked before cooking, but I did just to be on the safe side.


Since we live and travel in our RV year round when a meal calls for baked potatoes the slow cooker is the way to go. I agree the low and slow setting is the best way to go. When going to a potluck this is a great item to bring.And of course don’t forget all the condiments to go on the super spud.



  • 4-6 baking potatoes
  • olive oil
  • salt



Scrub potatoes clean (use your favorite kind) and place on a piece of aluminum foil. Drizzle with oil and sprinkle with salt. Wrap tightly with aluminum foil.

Make balls out of aluminum foil about the size of a tennis ball and arrange on the bottom of the slow cooker insert.

Place foil-wrapped potatoes on top of the aluminum foil balls and cook on high for 4 hours or low for 6-8 hours. Leave on warm until ready to serve.




Quick Tip: To serve, sprinkle crumbles of bacon on top of the potatoes.

Thanks to add a pinch for this simple way of cooking a classic side!

Leave a Reply