Foil-wrapped potato “bombs” are a playful twist on the classic baked potato, and they tap into a long tradition of cooking tubers in embers or low, steady heat. From campfire coals to tandoor ovens, cultures around the world have discovered that potatoes become wonderfully creamy when cooked gently in their own little jackets. This slow cooker version borrows that idea but makes it weeknight-friendly: five ingredients, minimal prep, and the crockpot does all the work. You end up with tender, buttery baby potatoes that feel special enough for company but are easy enough to throw together before work. They’re ideal when you want a comforting, hands-off side that doesn’t compete for oven space, especially during busy holidays or when you’re grilling and don’t want to heat up the kitchen.
These slow cooker potato bombs are wonderfully versatile. Serve them alongside roasted or grilled meats—think roast chicken, pork tenderloin, or a simple steak—for a cozy, steakhouse-style plate. They also pair nicely with pan-seared fish or salmon, where their buttery richness balances lighter proteins. For a vegetarian spread, tuck them next to a big green salad, roasted vegetables, or a pot of braised beans. You can also set them out as part of a baked potato-style bar with toppings like shredded cheese, sour cream, chives, and crumbled bacon, letting everyone dress their own. They hold well on the warm setting, so they’re excellent for potlucks, game days, or any buffet-style gathering.
5-Ingredient Slow Cooker Foil-Wrapped Potato Bombs
Servings: 4
Ingredients
1 1/2 pounds baby potatoes (Yukon Gold or red, about 1- to 2-inch size), rinsed and dried
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or 1 teaspoon fine sea salt)
1 teaspoon freshly ground black pepper
1 teaspoon dried seasoning blend of your choice (such as Italian seasoning, Herbes de Provence, or a garlic-herb blend)
Heavy-duty aluminum foil (for wrapping)
Directions
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