Make perfectly tender slow cooker baked potatoes with minimal effort. These easy crock pot potatoes are soft inside, flavorful on the outside, and ideal for weeknight dinners, meal prep, or family-friendly side dishes. Top with cheese, sour cream, bacon, or chives for a customizable comfort food favorite that pairs well with chicken, steak, or chili.
Ingredients
- 6 russet potatoes
- 3 teaspoons olive oil, divided
- 1 ½ teaspoons kosher salt, divided
Optional Toppings:
- Salt and pepper
- Butter
- Shredded cheese
- Sour cream
- Cooked crumbled bacon
- Chopped fresh chives or thinly sliced green onions
Instructions
Prep the Potatoes
- Cut 6 large squares of aluminum foil, enough to wrap each potato securely.
- Scrub the potatoes under cool, running water and dry thoroughly with paper towels.
- Poke each potato 3–4 times on all sides with a fork.
Season and Wrap
- Place one potato on a foil sheet. Drizzle with ½ teaspoon olive oil and rub to coat evenly.
- Sprinkle ¼ teaspoon kosher salt over all sides of the potato.
- Wrap the potato tightly in foil and place it in a 6-quart slow cooker. Repeat with the remaining potatoes, oil, and salt.
Cook
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the potatoes are tender all the way through. (Cooking time depends on potato size.)
- If not serving immediately, leave the potatoes in the slow cooker with the lid on and switch to the KEEP WARM setting, if available.
Why You’ll Love This Recipe
- Hands-off cooking: Let your slow cooker do all the work.
- Perfectly tender: Potatoes cook evenly and stay moist inside.
- Versatile: Works as a side dish or a meal base with toppings.
Tips
- Choose potatoes of similar size for even cooking.
- Do not skip the poking step—it prevents potatoes from bursting.
- For a crispier skin, unwrap and broil the potatoes for 3–5 minutes before serving.
Variations and Substitutions
- Potato types: Yukon Gold or red potatoes can be used.
- Oil alternatives: Use avocado oil or melted butter for a richer flavor.
- Seasoning: Add garlic powder, paprika, or dried herbs to the skin before cooking.
FAQs
Can I cook more than 6 potatoes at once?
Yes, but make sure your slow cooker is large enough to allow steam to circulate around each potato.
Can I cook them overnight?
Yes, use the LOW setting for 6–8 hours. Keep on KEEP WARM if needed.
How can I make them crispy?
After slow cooking, unwrap the potatoes and broil or roast in the oven for a few minutes to crisp the skin.
Serving
- Serve with butter, sour cream, shredded cheese, or crumbled bacon.
- Top with fresh herbs like chives or green onions for extra flavor.
Suggestions
- Use leftover baked potatoes for loaded potato bowls or mashed potatoes.
- Pair with grilled chicken, steak, or chili for a hearty meal.
- Add a drizzle of olive oil and a sprinkle of sea salt for a simple side dish.
Crock Pot Baked Potatoes
6
servings15
minutes7
hoursIngredients
6 6 russet potatoes
3 teaspoons 3 teaspoons olive oil, divided
1 1 ½ teaspoons kosher salt, divided
Optional Toppings:
Salt and pepper
Butter
Shredded cheese
Sour cream
Cooked crumbled bacon
Chopped fresh chives or thinly sliced green onions
Directions
- Prep the Potatoes
- Cut 6 large squares of aluminum foil, enough to wrap each potato securely.
- Scrub the potatoes under cool, running water and dry thoroughly with paper towels.
- Poke each potato 3–4 times on all sides with a fork.
- Season and Wrap
- Place one potato on a foil sheet. Drizzle with ½ teaspoon olive oil and rub to coat evenly.
- Sprinkle ¼ teaspoon kosher salt over all sides of the potato.
- Wrap the potato tightly in foil and place it in a 6-quart slow cooker. Repeat with the remaining potatoes, oil, and salt.
- Cook
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, until the potatoes are tender all the way through. (Cooking time depends on potato size.)
- If not serving immediately, leave the potatoes in the slow cooker with the lid on and switch to the KEEP WARM setting, if available.
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