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Slow Cooker Lemon Herb Baked Potatoes with Cheddar

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 6 medium Russet potatoes Wash them well and leave skins on
  • 4 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt Plus more for finishing
  • 1 cup Sharp cheddar cheese Grated into small cubes for even melting
  • 2 tablespoons Unsalted butter Cut into small pieces
  • 1 tablespoon Fresh rosemary Finely chopped
  • 1 tablespoon Fresh thyme leaves
  • 2 tablespoons Heavy cream For the topping

Method
 

Prep the Potatoes
    Season and Cook
      Make the Herb Butter
        Finish and Serve

          Notes

          I always prick the potatoes with a fork three times before cooking—this releases steam and stops them from exploding later. Let them sit in the crock for 20 minutes after the timer goes off; that resting time is what turns the insides into fluffy clouds instead of gummy mush.