Slow Cooker “Baked” Potatoes

02.10.2015

Slow Cooker Baked Potatoes | Cooking Classy

The baked potato is such a classic side that pairs well with such a wide variety of entrees and we’ve all been making them as long as we can remember, but have you ever tried cooking them in the slow cooker instead of the oven? I finally tried it today and it works perfectly well! You end with these moist potatoes that are perfect for so many topping options. One of my go to options is loaded potatoes, like those pictured, with cheddar, bacon, sour cream and chives. These are perfect for working days because you can add them to the slow cooker then come home 8 hours later to dinner nearly ready (if you want to go with loaded potatoes or potatoes with this easy broccoli cheese sauce. Or you could make these then if you have another slow cooker you could make some sort of slow cooker chicken dish or chili. I love filling potatoes with chili!).

The other great thing about this slow cooker method is that it frees up the oven for another use. I’m thinking dessert :). Once you try this simple method you’ll want to use it time and time again! 

Slow Cooker Baked Potatoes | Cooking Classy Slow Cooker Baked Potatoes | Cooking Classy Slow Cooker Baked Potatoes | Cooking ClassySlow Cooker Baked Potatoes | Cooking ClassySlow Cooker Baked Potatoes | Cooking Classy

Slow Cooker “Baked” Potatoes

Prep Time: 5 minutes

Cook Time: 8 hours

Yield: 4 - 6 servings

Slow Cooker “Baked” Potatoes

Ingredients

  • 4 - 6 medium russet potatoes (nothing over 10 oz each)
  • 4 - 6 tsp olive oil
  • Freshly ground sea salt and pepper
  • 1/2 cup water

Directions

  • Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato.
  • Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat 4 - 5 hours or low heat 7 - 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.
  • Method adapted from Cook's Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).
http://www.cookingclassy.com/2015/02/slow-cooker-baked-potatoes/

Slow Cooker Baked Potatoes | Cooking Classy

15 comments

  • Martha in KS: In the pre-microwave days (35+ yrs ago) I used to make small meatloaves and stuffed peppers & put them in the crockpot & put whole potatoes on top. A complete meal & no foil necessary. February 11, 2015 at 5:37pm Reply

    • Jaclyn: Sounds delicious! February 11, 2015 at 8:49pm Reply

  • Shelby @ Go Eat and Repeat: I love baked potatoes but I usually just pop mine into the microwave. I’ve never thought of putting them in the slow cooker before. I look forward to trying this! February 11, 2015 at 5:59pm Reply

  • Tom ~ Raise Your Garden: The best part here is that this frees up your oven. Wife was asking about getting another oven because she gets so stressed out when trying to roast a turkey and cook anything else. This solves that problem. And 2 ovens seems ridiculous to me. February 12, 2015 at 5:12am Reply

  • Deborah Richards: Shouldn’t the size of the slow cooker be 6 to 7 quart size instead of 6 to 7 ounce size? February 12, 2015 at 8:32am Reply

    • Jaclyn: Lol can’t believe I missed that one :)! That would be one itty bitty slow cooker. Thanks for pointing that out! February 12, 2015 at 5:51pm Reply

  • Shari Kelley: I didn’t know you could do this. I’m really glad to find out about it. Thank you, Jaclyn! February 12, 2015 at 7:52pm Reply

  • Cindy: I make these without the water and they turn out great. I’m excited to try your recipe. The toppings look marvelous!! Another wonderful post. Thanks!! February 13, 2015 at 6:46pm Reply

  • Gabby: Just discovered your website and am so excited! Perfect time too because I’m teacher off for Spring Break : ) Question ~ How did you melt the cheese after the slow cooker? March 23, 2015 at 10:37am Reply

    • Jaclyn: The potatoes will be very hot right when you pull them out so I just split them in half add added the cheese and it melts without any additional cooking. Hope you like this method! March 23, 2015 at 7:55pm Reply

  • meg: would this work with sweet potatoes too?? November 11, 2015 at 2:19pm Reply

    • Jaclyn: I haven’t tried yet but I imagine it should also work great for sweet potatoes. November 12, 2015 at 5:08pm Reply

      • Angie: I tried an experiment with cooking sweet potatoes and Russet potatoes in the slow cooker. The sweet potatoes were done before the Russet potatoes. April 7, 2016 at 10:49pm Reply

  • Angie: I like your slow cooker baked potato recipe and am linking to it in a blog post about baked potatoes. April 7, 2016 at 10:47pm Reply

  • Amie: Confession: I’m from Idaho and I never liked baking potatoes. For some reason, they just never turned out right. But then I saw your post, tried it, and IT WORKED! YES!! We now love eating our potatoes :). They are perfectly fluffy. Thanks again! April 11, 2016 at 5:55pm Reply

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