Easily make the most impressive side dish with this recipe for Slow Cooker Sour Cream & Chive Baked Potatoes. They have the perfect flavor with a soft, fluffy texture that you can bite right into.
Struggling with what side dish to make for dinner? This Slow Cooker Sour Cream & Chive Baked Potatoes recipe is very simple yet tastes so good!
If you’re looking for the perfect fresh and flavorful side dish to serve with your favorite meats and veggies, try these Slow Cooker Sour Cream & Chive Baked Potatoes. They have a light and fluffy texture with an amazing taste. It’s also easy to customize the flavor of your baked potatoes using different toppings and seasonings.
Baking Potatoes in a Crock Pot
Baking potatoes in a crockpot might sound silly, but it’s a concept that works. If you haven’t tried it, you’re missing out on an opportunity to make the most delicious and impressive side that pairs well with anything, such as steak, pork chops, roasted chicken, fried chicken, and so much more. Another great thing about cooking your potatoes in the slow cooker is that you can put them in there and forget about them, allowing the potatoes to cook for eight hours while you work, run errands, or do anything else you need to do.
Why You’ll Love This Slow Cooked Baked Potato Recipe
It’s easy to make these baked potatoes. You don’t have to put a lot of effort into the process.
You won’t need a bunch of ingredients. With just a handful of ingredients, it’s possible to prepare the tastiest potatoes.
This is such a mess-free recipe. You can even use a liner in your slow cooker to keep it from getting dirty.
How long will it take to cook these potatoes?
If you’re wondering how long to cook potatoes in a crockpot, it’s about eight hours. You’ll only spend around five minutes prepping your potatoes. Once you’ve finished prepping them, you can toss them in your slow cooker and allow them to cook on low for eight hours so that the potatoes are ready to eat by the end of the day.
Can I use margarine instead of butter?
If you don’t want to use butter or don’t have it at home, you can replace it with margarine. The margarine will still add flavor to these potatoes while keeping them soft and juicy.
Making your potatoes this way is basically an easy method to cook “baked” potatoes when you don’t have space in the oven or you don’t want to heat up the house! Once you try making them this way, you’ll wonder why you haven’t made them this way before.
Do I need to wash the potatoes beforehand?
Yes, be sure to wash your potatoes in advance. You can scrub them with your hands under cold water, pat them dry with a paper towel, and then pierce the skin with a fork.
Recipe Notes & Tips
With the salt and pepper added to these potatoes before they go into the slow cooker, the skin has an excellent taste. You can enjoy both the inside and outside of the potato.
Be sure to alter the cooking time based on the size of your potatoes. When you use smaller potatoes, they might not need to cook as long in your crockpot.
You can keep these potatoes warm by leaving them on the warm setting in the slow cooker for up to three hours, so if you’re not ready to serve them, just keep them warm until you need them.
Can I cook these any faster than eight hours?
Yes, you can cook the potatoes a bit faster. If you put the slow cooker on high, you can cook these potatoes in as little as four hours, especially if you’re using small to medium-sized potatoes in the slow cooker.
Can I add any other ingredients to these potatoes?
Absolutely. While sour cream and chives taste great on the potatoes, you can also add other toppings to them, including crispy bacon bits, chopped broccoli, chili, shredded cheddar cheese, and even diced red onions. Add what you like to your potatoes to enjoy them as much as possible.
How to Store the Leftover Cooked Potatoes
Wrap your potatoes back in the aluminum foil and place them in the fridge to keep them fresh. You can reheat them in the microwave when you want a potato, but be sure to remove the foil beforehand. Your potatoes will stay fresh in the fridge for up to four days, so you can serve them with additional entrees or eat them for a quick and simple lunch to avoid wasting any potatoes.
The skin is delicious and seasoned, I highly recommend eating the whole potato! Cooking times will vary depending on the size of the potatoes, I used a medium-large size potato for this recipe. To check to see if they are done, take a steak knife and insert it through the foil and center of one of the largest potatoes, if there is no resistance they are ready.
You can keep the potatoes on the warm setting for up to 3 hours after cooking, perfect for parties! I do not suggest using any other types of potatoes for this recipe.
I see green spots on some of my potatoes, why?
If you come across a green potato, simply cut away green areas before baking and eating.
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Slow Cooker Sour Cream & Chive Baked Potatoes
- 8 russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
Prep Time: 5 minutes
Cook Time: 8 hours on low or 4 hours on high
- Scrub the potatoes well under cold water.
- Pat the potatoes dry with a paper towel.
- Place the potatoes on a sheet tray and pierce the skin with a fork.
- Brush the potatoes with olive oil, sprinkle with salt and pepper.
- I like to rub the salt and pepper into the skin to make sure it sticks.
- Tear off pieces of foil and wrap the potatoes individually in foil.
- Place them in the slow cooker.
- Cover and cook on low for 7-8 hours or high 4-5 on high.
- Unwrap or slice through the foil then top with sour cream, butter and chives