A closeup of baked potatoes.
For Softer And Fluffier Baked Potatoes, Use The Slow Cooker
By Grace Allison
While you may have previously dabbled in oven-baked or microwaved potatoes, try cooking them in a slow cooker for a guaranteed soft and fluffy texture.
The slow cooker method may take longer, but the preparation is minimal. After cleaning and drying the potatoes, remove any sprouts and prick them all over with a fork.
Drizzle olive oil over the spuds and add a pinch of salt. Place the potatoes inside a spray-oiled slow cooker, cover them, and cook on low for eight hours or high for four hours.
A 4-quart slow cooker will fit four potatoes, and a 6-quart should fit about eight. You want the potatoes to be level inside the cooker so they cook evenly.
Once the time is up, insert a knife into the center to check if they're ready. If it easily slips in, you can slice the potatoes open and top them with whatever you like.