Slow Cooker Baked Potato Bar Recipes

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SLOW-COOKER BAKED POTATO BAR



Slow-Cooker Baked Potato Bar image

Wrap potatoes in foil and slow cook for 7 hours then let the family garnish with their favorite toppings for a fun, hands-on family meal.

Provided by Corey Valley

Categories     Side Dish

Time 7h15m

Yield 6

Number Of Ingredients 9

6 large russet potatoes
frozen broccoli cuts, cooked
Old El Paso™ Thick 'n Chunky salsa
Shredded Cheddar cheese
Sautéed mushrooms
Crumbled cooked bacon
Sour cream
Chili
Chopped fresh chives

Steps:

  • Wash potatoes; pierce each potato a couple times with fork. Wrap each potato in sheet of foil. Place in slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours. (If you have smaller potatoes, aim for 7 hours; for super large potatoes, aim for 8 hours.)
  • After potatoes are done, have fun topping your baked potatoes with a variety of toppings.

Nutrition Facts : ServingSize 1 Serving

SLOW COOKER BAKED POTATOES



Slow Cooker Baked Potatoes image

A super easy way to bake potatoes without heating up the kitchen.

Provided by Nurse Ellen so not a

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 4h40m

Yield 4

Number Of Ingredients 4

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

Steps:

  • Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 51.2 g, Fat 3.6 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 114.2 mg, Sugar 1.8 g

SLOW-COOKER BAKED POTATOES



Slow-Cooker Baked Potatoes image

These slow-cooker baked potatoes are so easy-just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. -Teresa Emrick, Tipp City, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 8h10m

Yield 6 potatoes.

Number Of Ingredients 6

6 medium russet potatoes
3 tablespoons butter, softened
3 garlic cloves, minced
1 cup water
Salt and pepper to taste
Optional: Sour cream, butter, crumbled bacon, minced chives, guacamole, shredded cheddar cheese and minced fresh cilantro

Steps:

  • Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.

Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.

SLOW COOKER BAKED POTATOES



Slow Cooker Baked Potatoes image

Great recipe for a crowd...or if you want to make twice baked potatoes in half the time. Potatoes will be baked and ready by the time you get home, then you can scoop, mash and reassemble.

Provided by Sandra E.

Categories     Potato

Time 9h10m

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 3

8 potatoes
oil (optional) or butter (optional)
salt (optional)

Steps:

  • Scrub/wash potatoes and then dry.
  • Poke with fork so they don't burst.
  • If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt.
  • Place potatoes in slow cooker. (no foil wrapping necessary).
  • Cover, cook on low 8-10 hours.
  • Other tips:.
  • Wash potatoes night before, for quick prep the next day.
  • The skins come out a bit soft so be careful when you remove them.
  • I used russet potatoes and they came out great.

Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

LOADED SLOW-COOKER BAKED POTATOES



Loaded Slow-Cooker Baked Potatoes image

Here a baked potato dish provides enough sustenance to make a meal in itself. Start this in the morning.

Provided by Martha Stewart

Categories     Food & Cooking     Slow Cooker Recipes

Time 8h20m

Number Of Ingredients 7

4 medium russet potatoes
2 tablespoons olive oil
10 ounces cremini mushrooms, trimmed and quartered
1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
Salt and pepper
1/4 to 1/2 cup vegetable or chicken broth, hot
2/3 cup low-fat plain yogurt, room temperature

Steps:

  • Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.
  • In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
  • Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g

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