Slow Cooker Baked Potatoes
Slow Cooker Baked Potatoes are easy to make with russet potatoes, olive oil, salt, and pepper. Just line your crock pot with foil and cook on high for 6-8 hours, depending on size.
Slow cooker baked potatoes are my fav way to cook whole potatoes, hands down. Some call this recipe jacket potatoes because you do add aluminum foil to the bottom of the slow cooker to help keep in heat (you can even wrap each potato in foil, if you want – I am lazy and prefer to just line my crock pot with the foil and call it done). The baked potatoes come out of the slow cooker with tender, fluffy insides and are easy to slice to stuff with toppings.
How to make Slow Cooker Baked Potatoes
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Slow Cooker Baked Potato Recipe
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Equipment
Ingredients
- 8 large russet potatoes about 8–10 ounces each
- 4 tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prepare the slow cooker: Line the bottom of the slow cooker with a sheet of aluminum foil to catch drips and prevent sticking. Set aside.
- Wash and prep the potatoes: Wash the 8 large russet potatoes thoroughly and remove any bruises or sprouts. Pat them dry.
- Poke the potatoes: Use a fork or a knife to poke several holes in each potato to allow steam to escape while cooking.
- Layer the first two potatoes: Place 3-4 potatoes in the bottom of the slow cooker. Drizzle them with 2 tablespoon olive oil and turn to coat evenly. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
- Add the remaining potatoes: Place the remaining potatoes on top of the first layer. Drizzle with the remaining 2 tablespoon olive oil and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon pepper.
- Set up moisture control: Cover the slow cooker with a layer of paper towels, ensuring the edges extend beyond the sides. Secure the lid over the paper towels. The paper towels will absorb excess moisture during cooking. If they become wet, replace them halfway through cooking.
- Cook: Set the slow cooker to high and cook for 6–8 hours or until the potatoes are tender when pierced with a fork.
- Serve: Carefully remove the potatoes from the slow cooker and serve with your favorite toppings, such as sour cream, green onions, shredded cheese, butter, bacon bits, or chili.
Notes
Slow Cooker Size and Potato Capacity
When making baked potatoes in a slow cooker, the number you can cook at once depends on both the size of your slow cooker and the potatoes. Here’s a general guide:- 4-Quart Slow Cooker: Fits approximately 4–5 medium-sized russet potatoes.
- 6-Quart Slow Cooker: Accommodates about 6–8 medium-sized potatoes.
- 8-Quart Slow Cooker: Holds up to 10 medium-sized potatoes, depending on their size.
- Uniform Size: Choose potatoes of similar size to ensure even cooking.
- Arrangement: Avoid laying potatoes directly on top of each other. Instead, position them at angles, so there’s room for air to circulate around each potato. This promotes even cooking.
- Layering Considerations: Use larger potatoes on the bottom and smaller ones on top to maximize space and improve airflow.
- Testing Doneness: Pierce potatoes with a fork to check for tenderness before serving.
- Loaded Baked Potato: Sour cream, cheddar cheese, crispy bacon, and green onions. Classic for a reason—it never disappoints.
- Chili Cheese Baked Potato: Slather on some chili, sprinkle with shredded cheese, and add a dollop of sour cream. Perfect for a hearty dinner that feels low-effort.
- Broccoli & Cheese: Steamed broccoli, melty cheese sauce, and maybe a little garlic salt.
- BBQ Chicken Potato: Shredded chicken, BBQ sauce, and a sprinkle of fried onions on top.
- Taco Potato: Taco meat, salsa, shredded lettuce, and a little guac. Crunchy tortilla chips on top? Yes, please.
- Breakfast for Dinner Potato: Scrambled eggs, sausage or bacon, and shredded cheese. Bonus points if you drizzle on some hot sauce.
- Mediterranean Vibes: Hummus, chopped tomatoes, cucumbers, Kalamata olives, and crumbled feta.
- Sweet & Savory Twist: Swap russets for sweet potatoes, then add cinnamon, honey, and a sprinkle of pecans—or marshmallows if you’re feeling dessert-y.
Cooking Tips:
- Pick the Right Potatoes: Russet potatoes are your best bet—they’re fluffy on the inside and have sturdy skins that crisp up beautifully.
- Don’t Skip the Oil Rub: Rubbing the potatoes with olive oil not only adds flavor but helps the skins stay nice and crispy, even in the slow cooker.
- Season Generously: Be liberal with the salt and pepper. This is your chance to give those spuds a solid flavor foundation.
- Wrap for Extra Crispiness: For an extra-crispy skin, wrap each potato in foil before placing them in the slow cooker.
- Layer Smart: When stacking potatoes in the slow cooker, leave space for airflow. Don’t stack them directly on top of one another—angle them slightly so hot air can circulate.
- Paper Towel Trick: Lay a layer of paper towels under the lid to absorb moisture. This helps prevent soggy skins. Swap them out if they get too damp during cooking.
- Test for Doneness: Use a fork to check if they’re done—if it slides in easily, you’re good to go. Start checking around the 6-hour mark.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Slow Cooker Baked Potatoes recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Menu Ideas – What to Eat with Baked Potatoes
How to store & reheat Baked Potatoes
Storing in the Fridge
Let the potatoes cool completely before wrapping them individually in foil or placing them in an airtight container. They’ll keep in the fridge for up to 4 days.
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Freezing for Later
Yes, you can freeze these potatoes! Wrap each one tightly in plastic wrap, then foil, or use freezer-safe bags. Lay them flat for easier storage. They’ll keep in the freezer for up to 3 months. Don’t forget to label them—because “mystery potatoes” are only fun until dinnertime.
Reheating in the Oven
Unwrap the potatoes and place them on a baking sheet. Bake at 400°F (200°C) for about 15-20 minutes to warm them through and crisp up the skins.
Reheating in the Microwave
Cut the potato in half, place it in a microwave-safe dish, and cover it loosely with a damp paper towel. Heat in 1-minute intervals until warmed through. Quick and easy!
Reheating in the Air Fryer
For crispy skins and fluffy insides, pop them in the air fryer at 375°F (190°C) for 8-10 minutes.
Quick Recipe Help and Common Questions
Should I wrap the potatoes in foil?
It’s optional. Wrapping them in foil can help the skins stay softer, while leaving them unwrapped gives you crispier skins. Choose your adventure!
Why are my potatoes still hard after 8 hours?
Check the size of your potatoes. Larger potatoes may take longer to cook. Also, ensure your slow cooker is set to high and that you’ve left enough space around each potato for heat circulation. If they’re still undercooked, give them an extra hour or two.
Why are my potato skins soggy?
This could happen if there’s too much moisture inside the slow cooker. Make sure to use the paper towel trick under the lid to absorb excess moisture. Avoid wrapping the potatoes in foil, as it traps steam and makes the skins soft.
Why are my potatoes not cooking evenly?
Uneven cooking can happen if the potatoes are stacked too tightly. Make sure to arrange them with enough airflow between each one, angling them slightly if you’re stacking. Also, check that your slow cooker is heating properly—older models may have uneven heat distribution.
