Craving a fuss-free comfort food side? These Slow Cooker Baked Potatoes are fluffy on the inside, perfectly seasoned, and ready with minimal effort. Just prep, wrap, and let your slow cooker work its magic.
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Why You’ll Love These Slow Cooker Baked Potatoes
You’ll love these Slow Cooker Baked Potatoes because they’re incredibly easy and hands-off. There’s no need to turn on your oven or monitor the timer. They cook slowly, becoming tender and flavorful with every bite. You can serve them plain with butter or load them up with cheese, bacon, and chives for a hearty meal. Also, this method keeps your kitchen cool, making it great for busy days or hot weather. In fact, they’re perfect for meal prep too since you can store and reheat them later. Once you try these, they’ll become your go-to for an effortless side.
Ingredients for Slow Cooker Baked Potatoes
To make the best Slow Cooker Baked Potatoes, you’ll need simple ingredients you probably already have in your kitchen. Start with 4–6 large Idaho Russet potatoes, scrubbed and dried. Each potato should be coated with about ½ teaspoon of olive oil for that soft yet crisp skin. Then, sprinkle on kosher salt and black pepper for classic flavor. You’ll also need aluminum foil to wrap each potato, helping them cook evenly and retain heat. Optional toppings like butter, sour cream, shredded cheese, bacon bits, or chives can turn these into a full meal. This recipe yields about six servings, making it ideal for family dinners or small gatherings.
Key Ingredients and Easy Substitutions
Russet potatoes are the classic choice for baked potatoes, but you can use Yukon Golds or sweet potatoes if you like. Olive oil adds flavor, but canola or vegetable oil works fine too. If you prefer less sodium, skip the salt or use a salt substitute. For toppings, mix things up — try salsa, chili, or BBQ sauce for bold flavor. You can even use Greek yogurt instead of sour cream for a lighter twist.
How to Make Slow Cooker Baked Potatoes Step by Step
These Slow Cooker Baked Potatoes take just a few minutes to prepare. Follow these easy steps and let your slow cooker handle the rest while you relax or prepare other dishes.
Prep the Potatoes
First, clean and dry each potato thoroughly. Poke several holes with a fork so steam can escape during cooking. This helps the potatoes cook evenly and prevents them from bursting.
Season and Wrap in Foil
Next, coat each potato with olive oil, then season generously with salt and pepper. Wrap each one tightly in aluminum foil. This traps moisture and creates that classic baked texture inside.
Slow Cook to Perfection
Place the foil-wrapped potatoes into the slow cooker. Cover with the lid and cook on high for 3–4 hours or on low for 8–10 hours. When they’re tender enough to pierce easily with a fork, they’re done. Carefully unwrap and serve hot with your favorite toppings.
Best Toppings and Serving Ideas
Baked potatoes are all about the toppings. Classic choices include butter, sour cream, shredded cheese, and chives. For extra crunch, add crispy bacon bits. Want something heartier? Top with chili, pulled pork, or broccoli and cheese sauce. You can also try fresh salsa, BBQ sauce, or even leftover Slow Cooker Queso Chicken Tacos for a Tex-Mex twist. These potatoes are great alongside meats like Slow Cooker Lemon Herb Chicken and Rice or Slow Cooker Beef Stroganoff Stew for a complete meal.
Tips for Perfect Crockpot Baked Potatoes Every Time
For the best results, choose potatoes of similar size so they cook evenly. Always poke holes to let steam escape. Wrapping in foil keeps them moist, but you can skip the foil if you prefer a drier skin. If you cook on low, resist opening the lid since that releases heat and increases cooking time. You can also line the bottom of the cooker with parchment paper for easy cleanup. For crispier skins, pop the cooked potatoes in the oven for 5 minutes. Finally, remember that larger potatoes take longer, so check doneness with a fork before serving.
Storage and Reheating Leftovers
Leftover Slow Cooker Baked Potatoes store beautifully. Let them cool completely, then refrigerate in an airtight container for up to 4 days. When you’re ready to eat, remove the foil and reheat in the microwave for about 2 minutes. You can also warm them in the oven for 10 minutes at 350°F. Avoid reheating in foil in the microwave. Add fresh toppings before serving for the best taste and texture.
Slow Cooker Baked Potatoes FAQs
How long do baked potatoes take to cook in the slow cooker?
They take 3–4 hours on high or 8–10 hours on low.
How long do potatoes need to be in a slow cooker?
It depends on size, but medium potatoes usually cook in about 8 hours on low.
Can you cook jacket potatoes in a slow cooker without foil?
Yes, but the skin will be a bit drier. Just place them directly on the bottom.
Why don’t potatoes cook in a slow cooker?
It usually means the heat setting is too low or the lid wasn’t sealed properly.
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Final Thoughts
These Slow Cooker Baked Potatoes are everything you love about a classic baked potato with none of the hassle. They’re soft, flavorful, and ready when you are. You can dress them up for dinner or keep them simple for lunch. If you love set-it-and-forget-it meals, this recipe will be your new favorite. Try it once, and you’ll never go back to oven baking again. For more slow cooker inspiration, visit my Pinterest page at Ellie’s Microwave Recipes.
Slow Cooker Baked Potatoes
Equipment
- Slow cooker Any 6-quart model works well
- Aluminum foil Used to wrap each potato
- Fork For piercing potatoes before cooking
Ingredients
- 4-6 large Idaho Russet potatoes, scrubbed
- ½ teaspoon per potato olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Aluminum foil
- Butter, sour cream, cheese, bacon, chives, salsa, or chili (optional toppings)
Instructions
- Clean and dry each potato thoroughly. Use a fork to poke several holes around the surface to allow steam to escape.
- Rub each potato with olive oil, then sprinkle evenly with salt and pepper. Wrap each one tightly in aluminum foil to seal in moisture.
- Place the wrapped potatoes in the slow cooker. Cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, until tender when pierced with a fork.
- Carefully remove the hot potatoes and unwrap. Add your favorite toppings before serving.
