Slow Cooker “Baked” Potatoes

02.10.2015

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!

Baked potato made in the slow cooker. Its cut open and topped with cheddar, bacon, sour cream and chives. Shown sitting on a white serving plate.

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
  • Chili
  • 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)

Ingredients for slow cooker baked potatoes shown here.

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.

Brushing potatoes with oil and seasoning with salt and pepper.

  • 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.

Potatoes wrapped in foil in slow cooker.

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.

Slow cooker potato cut open, shown after cooking.

What Should I Serve with These Potatoes?

Baked potato made in the slow cooker. Its cut open and topped with cheddar, bacon, sour cream and chives. Overhead image.

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Slow Cooker “Baked” Potatoes

4.5 from 2 votes

Such an great to make "baked" potatoes! Throw them in in the morning and come home to ready to eat potatoes after work.

Servings: 4 - 6 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

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

Instructions

  1. 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. 
  2. 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.
  3. Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. 
  4. 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.

Recipe Notes

Method adapted from Cook's Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).

Topping Ideas

  • Broccoli Cheese Sauce
  • Chili
  • 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)
Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Potatoes
Author: Jaclyn

21 comments

  • Anna: Tried this as I love a jacket potato ???? mid week with cheese and tuna!!! Putting it in the slow cooker before work means I can come home and not have to put it in the oven for 1h30.

    The potato from the slow cooker was fluffy and really tasty ????

    5/5 for slow cooker tip March 2, 2018 at 12:11pm Reply

    • Jaclyn: Thanks Anna – so glad you enjoyed them! March 2, 2018 at 2:16pm Reply

  • serge: wash the potato…rinse them but don’t dry them…wrap in tight foil 4 hours on high…water helps steam them. December 27, 2017 at 7:54pm Reply

  • Pen: Thanks for this tip! I love looking for new ways to use my slow cookers! I have a larger one and a small one. The small one makes great soups, rice pudding and now it could do a baked potato for one!
    Any other marvellous ideas please? :) January 16, 2017 at 9:46am Reply

  • Kathy: My mother use to always make baked potatoes in the microwave and “poke” them with a fork. Do you have to do the same for the crockpot? July 18, 2016 at 9:08am 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

    • ANA: I felt the same way about cooking potatoes! May 31, 2017 at 12:32pm 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

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