Why turn on the oven for just baked potatoes? Making baked potatoes ahead of time in the slow cooker not only saves a whole lot of energy by not heating up your oven, but it also saves valuable time in the evening.

Simply place these yummy potatoes in the crockpot first thing in the morning. Come home to already done baked potatoes that are simply just as delicious, if not even better, than potatoes done in the oven. Many slow cooker recipes suggest that you wrap the potatoes in tinfoil, but this extra step is really not necessary.

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Clean the potato(s) and peel if desired. Skins are okay to leave on, if you prefer not to peel them.

Grease the interior crock with olive oil. Take a paper towel and coat the potatoes with olive oil. In this recipe we’ve sliced the potatoes hasselback style. To slice, simply place the potato in a wooden spoon and slice it thinly without cutting all the way through. This way the butter and seasonings can spread further into the potato making it more flavourful.

Add the potatoes to the slow cooker.  Remember the slow cooker should be at least 1/2 full and not more than 3/4 full.  Season the potatoes with your desired amount of butter, garlic powder and Italian seasoning.

Cook on high for 3-4 hours or low for 5-6 hours.

Potatoes that are smaller in size will cook faster than larger potatoes.