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15 minutes
7 hours 15 minutes
- Chopped fresh chives
- Crumbled cooked bacon
- Sour cream
- 6 large russet potatoes
- frozen broccoli cuts, cooked
- Thick & chunky salsa
- Shredded Cheddar cheese
- Sautéed mushrooms
- Chili
- Wash and pierce the potatoes with a fork. Wrap each one in foil and transfer to the slow cooker.
- Cover and simmer on low heat for 7 to 8 hours, adjusting the cooking time based on the size of the potatoes (7 hours for smaller potatoes, 8 hours for super large potatoes).
- Top your baked potatoes with a variety of delicious toppings after they are cooked.
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