Scrub the potatoes well under cool running water, removing any dirt. Pat them dry with a clean towel. Leave the skins on and keep the potatoes whole.
Tear 4 sheets of aluminum foil, each large enough to wrap one potato completely with a bit of overlap.
Place one potato in the center of each foil sheet. Using a sharp knife, make a deep lengthwise slit in the top of each potato, cutting about two-thirds of the way through but not all the way to the bottom.
Gently open the slit in each potato with your fingers and tuck about 1 tablespoon of butter (in small pieces) down into the cut so it melts into the center as it cooks.
Sprinkle each potato generously with salt and black pepper, making sure some of the seasoning falls into the slit and some stays on the skin.
Wrap each potato tightly in its foil, folding the ends over so the butter doesn’t leak out. Make sure the foil is snug but not crushing the potato.
Place the foil-wrapped potatoes in a single layer in the bottom of the slow cooker. If needed, you can stack a second layer on top, but keep them as even as possible so they cook uniformly.
Cover the slow cooker with the lid. Cook on LOW for 7–8 hours, or on HIGH for about 4–5 hours, until the potatoes are very tender when pierced with a fork through the foil.
When ready to serve, carefully remove the hot foil packets from the slow cooker. Open each packet cautiously—steam will escape—then fluff the inside of the potato with a fork, letting the melted butter run through the center.
Taste and add a pinch more salt and pepper if needed. Serve hot, right in their foil or transferred to plates, with any extra butter you like.
Variations & Tips
For a heartier supper, tuck a spoonful of shredded cheese into the slit along with the butter during the last hour of cooking so it melts gently without overcooking. If you keep cooked crumbled bacon or diced ham on hand, you can sprinkle a bit into the slit with the butter for a meatier, farmhouse-style potato. Herb lovers might enjoy adding a pinch of dried parsley, thyme, or rosemary with the salt and pepper for a more fragrant version. For crispier skins, you can unwrap the cooked potatoes and place them under the broiler for a few minutes before serving. If you’re cooking for two instead of four, you can halve the recipe and keep the same cooking time, or make the full batch and refrigerate leftovers; the potatoes reheat nicely in the oven or microwave and can be sliced and pan-fried the next morning alongside eggs. Remember that potato sizes vary—larger potatoes may need a little extra time, so if you’re unsure, just slip a fork through the foil into the center and let tenderness be your guide.
ADVERTISEMENT
