Slow Cooker Baked Potatoes
Slow cooker baked potatoes may be the easiest and most fuss-free side dish you will ever make. This recipe is such a time saver. I make it for busy weeknights, as well as for parties and game nights when I need a delicious side dish with minimal effort. The potatoes are wrapped in aluminium foil and slowly cooked to tender, fluffy perfection!
My passion for Slow Cooker meals has been well documented here, and I don’t rely on it only for main meals; I also use it for appetizers, side dishes, and dessert. These crockpot-baked potatoes pair well with Asian Short Ribs or Crock Pot Sesame Chicken for a comforting yet easy-to-make dinner.
Table of contents
This recipe is the perfect, easy solution when you crave baked potatoes without heating up the kitchen. It takes just a few simple ingredients and less than 10 minutes of preparation to get these going, and after that, the slow cooker does the rest of the work. I like to make these for weeknight meals along with some baked chicken or crispy pork chops. Also, they are ideal for get-togethers. I usually add them to the slow cooker in the morning, and when dinner time rolls around, I just make a bar with toppings, and this is always a hit.
Why you will love this recipe
- Only 2 ingredients: It doesn’t get any easier than that. With just 2 ingredients, you don’t have to worry about making a shopping list for this recipe!
- It’s so easy: Wrap these potatoes in foil, then toss them into the slow cooker. Then enjoy the rest of the day. Come back to perfectly baked potatoes ready for dinner.
- No dishes to wash: If I use a crockpot liner, I don’t even have to worry about washing my slow cooker, so there is absolutely nothing to wash! Maybe just the fork that I used to poke holes with.
- Dress them any way: They can be a side dish with just butter and salt, or I can pile on all the extras to make a full meal. I love them topped with chili and cheese, but they’re also great with shredded beef or pork.
What you will need
- Potatoes: I use large organic russet baking potatoes.
- Oil: To make the skin tender and flavorful, I rub olive oil on my potatoes. It also helps the seasonings stick.
How to make
Poke: First, I poke the potatoes with a fork several times on each side.
Season: Then rub them with oil and sprinkle with salt.
Wrap in foil: Then I wrap each one tightly in aluminum foil.
Cook until tender: I place each one in the slow cooker, cover it, and cook on LOW for 6 to 7 hours.
Expert tip
Best potatoes for this recipe
I prefer russet potatoes because they have a lot of starch. The starch gives them the fluffy texture I love. I also like that the skin does not get too moist and soggy, unlike some other cuts when cooked in the slow cooker. This is because russets, or Idaho potatoes, have thicker skin than other varieties. Yukon Golds are also a good choice if you like a buttery, creamy interior. Sweet potatoes also hold up well in the slow cooker. They are similar to russet potatoes but sweeter.
Cooking time:
Depending on the size of the potatoes, the cooking time may vary slightly. Generally, I cook larger ones on HIGH for 3-4 hours, or on LOW for 6-7 hours until tender and fluffy. For medium potatoes, I would reduce the cooking time by about 30 minutes. However, you should always check with a fork for doneness.
More tips to consider:
- For a crisper skin, don’t wrap them in aluminum foil.
- To make them even crispier, put them under the broiler for a couple of minutes after cooking.
- Do not pile potatoes on top of each other. If they don’t fit, make 2 batches.
- I use medium-sized potatoes for this recipe. If you use larger potatoes, the cooking time may be longer.
- Check the potatoes for doneness by poking them with a fork.
Recipe variations and add-ins:
- Cheesy potatoes: Adding cheese to these tasty potatoes makes them super delicious. Any kind will do. I like mine with cheddar.
- Meaty spuds: Another way to enjoy baked potatoes is with some shredded barbecue pork or beef. Or try it with my fast and easy Instant Pot shredded chicken.
- Crack potatoes: To make these really addictive, just sprinkle on my homemade ranch seasoning, crumbled bacon, and melted cheddar cheese.
- Sweet potatoes: For a different flavor, try this recipe with sweet potatoes instead. They cook for the same amount of time and use the same instructions.
- Add seasonings: Instead of just rubbing your potatoes with salt, add some other seasonings like thyme, sage, paprika, basil, and parsley.
Serving suggestions:
Baked potatoes can be served as a meal, a side dish, or an appetizer, so I have fun dressing them up for different occasions. As an appetizer, I like to set up a baked potato bar and offer my guests a variety of toppings. Some of these include butter (of course), several kinds of shredded cheese, sour cream, homemade guacamole, chives, bacon bits, and Mexican salsa, as well as hearty chili, sautéed mushrooms, or pulled pork.
To make these a meal, I like to serve them as a theme, like taco-style with ground beef seasoned with my homemade taco seasoning, shredded cheddar, white onions, salsa, tomatoes, lettuce, and sour cream. My kids love the pizza potatoes made with pepperoni, Italian sausage, pizza sauce, and plenty of mozzarella cheese. As a side dish, I can just serve them with butter, and they go with any entrée I am making, whether it is beef, pork, chicken, or seafood.
How to store leftovers:
- Refrigerate: These potatoes will stay fresh in foil at room temperature for several hours or in the fridge for up to a week.
- Freezing: Put leftover potatoes in freezer bags, and they can be frozen for 3 months.
- Defrost: Be sure to thaw them overnight before reheating them.
- Reheating: I reheat mine in the oven at 350°F for about 7 to 10 minutes, or in the microwave for 1 to 2 minutes.
Frequently asked questions
The most common reason for this is that they need more time to cook. I would put them back in the slow cooker for another 30 minutes or pop them in the microwave for a minute or two. But be sure to remove the aluminum foil if putting them in the microwave. Another problem could be that the temperature was not high enough to break down the starch. Put them in the broiler for a few minutes to soften the inside and crisp the outside.
First, poke them all over with a fork to let any excess steam escape. Otherwise, it will build up and make them moist. Also, do not wrap them in aluminum foil, as it can trap moisture inside. But if you do use foil, make sure it is very tight like a second skin, or wrap it in parchment paper. Finally, rubbing them with oil and salt helps draw out moisture, which is why I include it in my instructions.
I highly recommend poking the holes to prevent them from exploding. Although I have never had it happen to me, that may be because I have always poked holes in them. No matter whether I am baking them in the oven, microwave, Instant Pot, or slow cooker, the holes are important for letting steam escape from inside the potatoes. It also helps them cook evenly, making it a win-win that takes only a few minutes.
Not at all. In fact, if you put water in the slow cooker, it will ruin the texture of these potatoes. They are not boiled potatoes. And potatoes produce a lot of moisture when cooked. Adding water, or any other liquid, to the pot will likely make the potatoes soggy, even if they are wrapped in aluminum foil.
More delicious potato recipes:
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Slow Cooker Baked Potatoes
Ingredients
- 7 baking potatoes Russet or Idaho
- 2 tablespoons olive oil
- kosher salt and pepper
- aluminum foil
Instructions
- Pierce the potatoes with a fork several times on all sides.
- Rub potatoes well with olive oil and sprinkle with salt.
- Wrap each potato tightly in foil.
- Place the potatoes into the crock pot, cover, and cook on High for 3-4 hours or on Low for 6-7 hours or until tender.
Notes
Best potatoes for this recipe
I prefer russet potatoes because they have a lot of starch. The starch gives them the fluffy texture I love. I also like that the skin does not get too moist and soggy, unlike some other cuts when cooked in the slow cooker. This is because russets, or Idaho potatoes, have thicker skin than other varieties. Yukon Golds are also a good choice if you like a buttery, creamy interior. Sweet potatoes also hold up well in the slow cooker. They are similar to russet potatoes but sweeter.Cooking time:
Depending on the size of the potatoes, the cooking time may vary slightly. Generally, I cook larger ones on HIGH for 3-4 hours, or on LOW for 6-7 hours until tender and fluffy. For medium potatoes, I would reduce the cooking time by about 30 minutes. However, you should always check with a fork for doneness.More tips to consider:
- For a crisper skin, don’t wrap them in aluminum foil.
- To make them even crispier, put them under the broiler for a couple of minutes after cooking.
- Do not pile potatoes on top of each other. If they don’t fit, make 2 batches.
- I use medium-sized potatoes for this recipe. If you use larger potatoes, the cooking time may be longer.
- Check the potatoes for doneness by poking them with a fork.
Baked potatoes can be tricky to cook, so I’m definitely trying this easy method!
I need to try this for our next Sunday dinner. The boys always want baked potatoes so this would make it so much easier!
I love a good baked potato!
I’m definitely trying this. I love baked potatoes and we don’t have them that often because I rarely have the time to cook them in the oven.
This is genius! Totally going to try this soon. 🙂
Gorgeous photos! I want to reach out and grab one off the screen right now!
Such an easy fool proof way to make baked potatoes!
Ooo! These are lovely – and I love that there are so many options for different tastes. What a great way to make them, too!
Best baked potatoes recipe ever! Slow cooker is the way to go
These Slow Cooker Baked Potatoes are would disappear in our house!
I am definitely trying this! We love a good baked potato!! YUM!
Oh my, these potatoes sound incredibly delicious!! I can’t wait to try these!!
Love making these in the crock pot when my main dish is in the oven. They come out perfect every time.
This is why I love my slow cooker! So many great recipes you can make like this one! It’s so perfect and yummy! Thanks!
Using the slow cooker is such a smart way to get these done without heating up the whole kitchen. The skins stayed intact and the insides were fluffy.
This is the ultimate set and forget recipe! Baked potatoes go with almost everything, and this is such an easy way to prepare them.
These were absolutely delicoius. I made them and just baked up some frozen breaded chicken I had. Most convenient dinner I’ve made in years.
These are the best baked potatoes I’ve ever made. They’re perfect on the inside and almost zero work.
Oh the slow cooker make this so much easier and quicker! What a delicious side dish…these came out perfect!
I love slow-cooker recipes. These Baked Potatoes were so flavorful and delicious. Thanks!