Slow-cooker baked potatoes come out fluffy and tender all the way through, and you barely have to touch them to get there. Rub each russet with olive oil and salt, wrap it in foil, and let the crockpot run while you do literally anything else.
I started making these on weeks when both ovens were already booked with a main dish and a side, and there was still nowhere to put the potatoes. The crockpot solved that instantly, and now it’s the method I reach for even when the oven is free, because I don’t have to think about it once the lid goes on.
This recipe only has three ingredients and runs itself for hours, but a few small details are what separate a good potato from a great one.
Table of Contents
What You’ll Need
Russet potatoes are the right call here. In my experience, Yukon golds turn out fine but never get quite as fluffy, and their thinner skin doesn’t hold up as well to hours of steam. Pick potatoes that are close in size so they finish cooking at the same time.
- 6 russet potatoes
- 3 teaspoons olive oil, divided
- 1½ teaspoons kosher salt, divided
- Aluminum foil and a 6-quart slow cooker
Kosher salt matters more than it seems like it should. It has more texture and bite than table salt, so it seasons the skin instead of just dissolving into it.
How to Make Slow Cooker Baked Potatoes
Scrub the potatoes under cool water and dry them completely with paper towels. A wet potato steams unevenly, so don’t skip the drying step. Poke each one 3 to 4 times on both sides with a fork; this lets steam escape instead of building up inside.
Place a potato on a sheet of foil, drizzle it with ½ teaspoon olive oil, and rub it over the skin with your hands. Sprinkle evenly with ¼ teaspoon kosher salt, then wrap the potato tightly enough that no steam can slip out. Repeat with the rest, then transfer all six to the slow cooker.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. The mistake most people make is checking too early and then rewrapping the foil loosely, which lets the potato dry out instead of steaming through. If a potato needs more time, rewrap it snugly before it goes back in.
A Note on Timing
What surprised me the first time I made these was how much cook time depends on potato size rather than the clock. A batch of smaller potatoes was done at the 6-hour mark on LOW, while a set of larger ones needed the full 8. Pierce one with a knife tip near the end of your window; it should slide in with zero resistance.
I’ve personally found that if you’re not ready to serve right when the timer goes off, switching the slow cooker to KEEP WARM holds the potatoes safely without drying them out. The USDA recommends keeping cooked food above 140°F to stay out of the temperature danger zone, and most slow cookers’ warm setting is built to do exactly that.
Topping Ideas
| Topping Combo | Notes |
|---|---|
| Butter, shredded cheese, sour cream | The classic loaded potato, ready in under a minute |
| Turkey bacon, chives, extra sour cream | Adds smoky crunch without pork |
| Shredded rotisserie chicken, ranch, green onions | Turns the side dish into a full meal |
| Chili and shredded cheddar | Good use for leftover chili from the week before |
What to Serve With
These potatoes hold their own next to almost anything off the grill or out of the crockpot. Pair them with crockpot chicken fajitas for a hands-off dinner, or set them alongside crockpot cheesy potatoes for a full potato bar for a crowd. A simple green salad with easy homemade ranch dressing rounds things out without extra oven time.
Frequently Asked Questions
Can you cook baked potatoes in a slow cooker?
How long does it take for potatoes to get tender in a crock pot?
Can you cook baked potatoes in a crock pot without foil?
Are baked potatoes good for diabetics?
What is the best potato for crockpot baking?
Nutrition
| Nutrient | Amount per potato |
|---|---|
| Calories | 186 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 2g |
| Fiber | 3g |
| Sodium | 592mg |
| Sugar | 1g |
Nutrition is for the potato only; optional toppings will change these values.
Crockpot Baked Potatoes
Ingredients
- 6 russet potatoes similar sized, for even cooking
- 3 teaspoons olive oil divided
- 1 1/2 teaspoons kosher salt divided
- butter shredded cheese, sour cream, cooked crumbled turkey bacon, chopped chives or sliced green onions (optional toppings, to taste)
Instructions
- Cut 6 square sheets of foil, each large enough to securely wrap a potato.
- Scrub the potatoes well under cool running water and dry completely with paper towels. Poke each potato 3 to 4 times on both sides with a fork. Place a potato on a sheet of foil, drizzle with 1/2 teaspoon olive oil, and rub it over the skin with your hands. Sprinkle evenly on all sides with 1/4 teaspoon kosher salt, then wrap tightly in the foil and transfer to a 6-quart slow cooker. Repeat with the remaining potatoes, oil, and salt.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, or until tender all the way through when pierced with a fork or knife tip. If not serving right away, switch the slow cooker to the KEEP WARM setting with the lid on.
