This slow cooker method for baked potatoes is genius because you can throw them in in the morning then come home to ready to eat baked potatoes after work. You’ll get perfectly cooked potatoes that a great base to all your favorite toppings!
Slow Cooker Baked Potatoes
These potatoes are a breeze to prepare and you end with a perfectly delicious, moist potato.
The other great thing about this slow cooker method is that it frees up the oven for another use.
Once you try this simple method you’ll want to use it time and time again!
What Should I Top Them With?
The topping options are limitless with these potatoes. I love to make these for dinner with a couple of toppings or make a potato bar with tons of topping options.
- Broccoli Cheese Sauce
- Butter (regular, garlic butter or herb butter)
- Shredded cheddar
- Crumbled cooked bacon
- Sour cream
- Green onions or chives
- Chimichurri sauce (may seem strange but I love them together)
How to Make Slow Cooker Baked Potatoes
- 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. 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.
- Serve warm with desired toppings.
Tips for this Recipe
- Don’t use potatoes larger than 10 oz or they won’t cook through in time.
- Scrub and rinse potatoes before cooking, that way you can eat the peel. It’s the most nutritious part.
- Try to use potatoes that are even in size to they finish cooking about the same time.
What Should I Serve with These Potatoes?
- Skillet Chicken with Garlic Herb Butter Sauce
- Lemon Butter Chicken
- Pan Seared Steak
- Oven Roasted Whole Chicken
- Salmon Roasted in Butter
Slow Cooker “Baked” Potatoes
Such an great to make "baked" potatoes! Throw them in in the morning and come home to ready to eat potatoes after work.
- 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
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).