This delicious recipe for slow cooker jacket potatoes couldn't be any simpler or easier to make thanks to the use of one of our favourite kitchen tools.
All you have to do is prick the potatoes and rub in olive oil, season and then wrap in foil. Cook on high for four to five hours and you'll have perfect, creamy jacket potatoes and no need for an oven.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
5 hrs
Total Time:
5 hrs 5 mins
Cal/Serv:
224
Ingredients
4
baking potatoes
1Tbsp.
olive oil
Directions
Step 1
Wash and thoroughly dry each potato. Prick potatoes all over with a fork and put in a bowl. Add olive oil and rub over potatoes to coat evenly. Season well with salt and pepper and toss to coat.
Step 2
Wrap each potato tightly in foil and put in the pan of a slow cooker, in one even layer if possible.
Step 3
Cover with a lid and cook on high for 4hr for medium potatoes or 5hr for large potatoes, turning the over halfway through the cooking time. Test the potatoes are cooked by inserting a cutlery knife into the centre of the potato, through the foil – it should slide in easily.
Step 4
Lift potatoes out of the slow cooker on to a plate or board using a large spoon and carefully unwrap. Serve your slow cooker jacket potatoes with your choice of toppings.
Once finished, top with your topping of choice, whether that's classic baked beans or tasty melted cheese and chives - enjoy!
If you prefer to make potatoes in the oven, here's everything you need to know about baking potatoes.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
