Name: Crock Pot Baked Potatoes
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 4 large russet potatoes; 4 tsp olive oil; 4 tsp kosher salt (to taste); aluminum foil; butter, cheese, chives, green onions, bacon pieces, sour cream, salt and pepper

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Crock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!

A PERFECT POTATO SIDE DISH

After Thanksgiving, my hubby looks forward to turkey sandwiches the most. Some sliced turkey, some cheese slices and a bit of mayo. That is sandwich heaven to him. But you can only have so many sandwiches from leftover turkey (well, that applies to me anyway.) 😉

Russet Potatoes cooking in the slow cooker.

WHAT TO MAKE WITH THANKSGIVING LEFTOVERS?

So, as part of my Thanksgiving grocery shopping, I picked up a few extra russet potatoes just for this purpose. Not a lot of fuss! It really is the easiest (read: laziest) way to make baked potatoes. And after Thanksgiving, we are as lazy as cows in a pasture in the heat of the summer. Pop them into the slow cooker (you don't even need to wrap them in aluminum foil) and let them hang out and cook. Then take all the leftovers out of the fridge. Warm any that might need warming up in the microwave then stuff those taters on your own time!

CROCK POT BAKED POTATOES with Thanksgiving Leftovers recipe from The Country Cook. Fully cooked baked potato stuffed with Thanksgiving leftover food on a round plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

russet potatoes
olive oil
kosher salt
Thanksgiving food leftovers

russet potatoes, olive oil, kosher salt, stuffing, cranberry sauce, sliced turkey, gravy, American cheese.

HOW TO MAKE CROCK POT BAKED POTATOES:

First things first, give potatoes a good rinsing. I do this in a colander in the sink.

Keeping the potatoes in the colander, poke each one a few times with a fork and coat them with olive oil.

Sprinkle and rub in kosher salt.

seasoning potatoes with kosher salt in a colander.

Place them into your 6 quart (or larger) slow cooker. Note: you do not need a rack like the one shown. I use it because it came with my slow cooker and it makes it easier to remove the potatoes after they cook but is not necessary.

four large russet potatoes in the bottom of a 6-quart oval crock pot.

Cover and cook on low 8-10 hours (depending on the size of your potatoes you may need longer) or high 4-5 hours.

potatoes baking in a digital crock pot with lid on.

Line a baking sheet with aluminum foil. Place cooked potatoes on baking sheet. Split them open lengthwise with a knife. Place a couple of tablespoons of stuffing into the middle.

adding stuffing into fully cooked baked potatoes.

Next, top with a tablespoon or two of cranberry sauce.

leftover cranberry sauce added on top of stuffing in a baked potato.

Then top with sliced turkey.

sliced turkey layered on top of cranberry sauce in sliced baked potato.

Drizzle a bit of gravy on top.

turkey gravy added on top of sliced turkey in a baked potato.

Then cover the potatoes with a slice cheese.

sliced cheese on top of stuffed baked potatoes.

Turn broiler on the oven to high. Place baking sheet onto oven rack but don't walk away. The broiler should melt the cheese within a minute.

broiling potatoes in the oven n a baking pan.

Remove from the oven and carefully put on a plate (hot potato!) 😉 And dig in!

A fork holding a serving of baked potato with turkey and stuffing.

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