These Slow Cooker Baked Potatoes are made easy with your crockpot! Come home to perfectly slow baked potatoes for a ready-made side dish, or top them with meat, cheese, various dressings, or hey — all of the above! These are also great for summer because there’s no oven heat!
Slow Cooker Baked Potatoes
My slow cooker has totally changed the way I make baked potatoes! I honestly don’t know why it has taken me this long to try this method. Well, actually, the biggest reason was that I really didn’t think I could get a fluffy baked potato from a slow cooker. Boy, was I wrong!
I was always afraid that crockpot baked potatoes would turn out gummy and dense, but I was pleasantly surprised! The first time I made these, they had soft and fluffy interiors and were oh-so-tender (that’s right, the first time was a charm).
If you’re looking for crispy skins, you should go the oven route, but if you’re looking for a foolproof way to have baked potatoes ready when you come home from work — this is it!
If you have two crockpots, you can make it even easier by putting your protein in one and these potatoes in the other. Then, all you have to do to finish out your meal is add a simple side salad! BAM — dinner is done in 10 minutes!
Oh, and I can’t forget one of the biggest benefits of this slow cooker method: it won’t heat up your house! You don’t have to worry about the oven being on so long and heating up your house when the summer heat is already working overtime. Baked potatoes in the slow cooker all year long!
Why You’ll Love Crockpot Baked Potatoes
- So easy and quick
- Perfect for busy weeknights
- Enjoy slow baked potatoes even in the summertime!
- Minimal ingredients
Key Ingredients to Make Baked Potatoes in a Slow Cooker
The ingredients for crockpot baked potatoes are my favorite kind of ingredients: super simple. All you’ll need are some potatoes, seasonings, oil, and a bit of water. Wrap those babies up in foil and you’re in business!
Of course, things can get more involved when it comes to your toppings. You could go for a simple baked potato with butter, sour cream, and a little cheese. You could also make twice-baked potatoes like this breakfast version, and add things like broccoli and/or mushrooms to your mixture.
Potatoes are such a fantastic base for so many different kinds of flavors, so go crazy and get creative. Think of your favorite meal…you could probably make a baked potato-inspired version of it!
Here’s what you’ll need to make classic slow cooker baked potatoes:
- RUSSET POTATOES – I like using medium-sized russet potatoes as they cook up wonderfully and are easy to grab from the supermarket. Keep in mind that if you use smaller potatoes, they will cook up faster.
- OLIVE OIL – Helps give you that golden brown baked exterior you all know and love.
- SALT & PEPPER – For added flavor!
- WATER – Add ½ cup of water to the bottom of your slow cooker to help the spuds turn tender.
Instructions to Make Baked Potato in a Slow Cooker
RECIPE PREP: Start by washing the potatoes, taking care to scrub off any dirt or grime. Pat them dry and lay them on a piece of foil, where you’ll rub each potato with olive oil before sprinkling them with salt and pepper.
WRAP: Fold the foil around each potato, being sure to wrap them tightly. Place the potatoes in the crockpot, add the water, and cover.
SLOW COOK: Set the temperature to High and cook your baked potatoes in the slow cooker for 4-5 hours, or on Low for 7-8 hours.
If you’re baking potatoes in the oven, many at-home chefs recommend cooking them unwrapped. That said, I definitely suggest wrapping them in foil if you’re using your slow cooker. This keeps them out of the water, and they’ll be perfectly tender, fluffy, and soft!
Not if you keep a watchful eye on the clock. Remember to cook them for 4-5 hours on High, and 7-8 hours on Low. Any longer, and they will become hard as rocks! And no one wants that.
You don’t have to. The idea behind poking holes is that they will allow any excess steam to escape, but in all honesty, the steam is able to evaporate via the skin. It seems to be one of those old kitchen tales that doesn’t really have any meaning!
Remove the potatoes from your slow cooker and carefully unwrap them — watch out as they will be very hot! Use a knife to cut into the center of one of them. If it pierces the spud easily, your slow baked potatoes are ready!
What to Pair with Slow Baked Potatoes
Take my advice and use a second crockpot to whip up a main dish to go along with your baked potato in slow cooker recipe! Here are a few I think you’ll love:
- Slow Cooker Chicken Sausage and Shrimp Gumbo
- Slow Cooker Pot Roast
- Slow Cooker Guinness Corned Beef
- Slow Cooker Chili Mac
- Slow Cooker French Dip Sandwiches
- Slow Cooker Shredded Mexican Chicken
- Slow Cooker White Chicken Chili
- Slow Cooker Spaghetti Meatball Soup
- Slow Cooker BBQ Chicken
More Potato Recipes to Try
- Easy Potatoes Au Gratin Dauphinoise
- Easy Roasted Potatoes
- Slow Cooker Mashed Potatoes
- Roasted Sweet Potatoes with Cinnamon Glaze
- Scalloped Potatoes
- Easiest Mashed Potatoes
- Roasted Parmesan Potatoes
- Bacon Mashed Potatoes
Thanks so much for reading! Don’t forget to leave a star rating, and let me know what you think about making a baked potato in the slow cooker!
Slow Cooker Baked Potatoes
- 4-6 medium russet potatoes
- 4-6 teaspoons olive oil
- salt and pepper to taste
- 1/2 cup water
- Wash and scrub potatoes. Pat dry and lay on a piece of foil. Rub each potato with 1 teaspoon olive oil then sprinkle with salt and pepper. Wrap each potato up tightly and place in crockpot. Pour the water into the bottom of the crockpot. Cover and cook on high for 4-5 hours or low for 7-8 hours.