This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Learning how to make baked potatoes in a slow cooker is simple. Crockpot Baked Potatoes are easy, and they come out perfect every time!
Pin this now to find it later
Pin ItTable of Contents
Slow Cooker Baked Potatoes
A fluffy, savory baked potato – is there anything better at ANY time of year? If you want a simple (and not to mention scrumptious) way to cook up some ‘taters, these crockpot baked potatoes are your wish come true!
How do you make baked potatoes in your house? I have to admit; sometimes I throw them in the microwave if I’m having a low-energy day. But let me tell you, compared to throwing them in the crockpot, microwaved baked potatoes aren’t anything to write home about! I know it’s tempting, but they don’t cook evenly if you throw them in the microwave, and the texture isn’t quite right, either, in my opinion.
So if you don’t want to chuck ‘em in the oven, a crockpot is the way to go! It takes a while; I’ll be upfront with you. This is definitely a plan-ahead type of dinner. But it’s also very “set it and forget it.” You won’t have to keep checking on them to make sure they aren’t overcooked!
Recipe for Crock Pot Baked Potatoes
- scrubbed Idaho Russet potatoes
- olive oil
- Kosher salt
- Black pepper
How to make Slow Cooker Baked Potatoes in foil
Time needed: 4 hours and 15 minutes
How to make Slow Cooker Baked Potatoes
- Poke holes into the potatoes with a fork several times.
- Rub the potatoes with olive oil.
- Sprinkle the potatoes generously with salt and pepper. You really want that flavor to come out!
- Wrap each potato in foil. (If you didn’t know, this traps the heat and makes sure the potato cooks evenly. Just make sure you’re careful pulling the potatoes out again, y’all, since the potatoes will be hot!)
- Place the potatoes into the slow cooker, covering it with the lid.
- Cook on high for 3-4 hours, or on low for 8-10 hours.
- Remove the potatoes from the crockpot, remove foil, and dress the potatoes with desired toppings.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Note: Cook times may vary based on the size of the potatoes. Larger potatoes will take longer to cook, while smaller ones will cook more quickly!
Crock Pot Baked Potatoes: Questions & Answers
Got questions? I have answers, y’all! This is a simple recipe, but honestly, there are so many variations on it that I’m happy to clear up a few things! Let’s get started…
No sir (or ma’am)! Idaho potatoes are my favorite, but they aren’t required. You can even use sweet potatoes or yams if you so desire! Like I wrote in the instructions, just make sure you adjust the cooking times based on how big your potatoes are.
Yes indeed! If you made them in advance or have leftovers, throw them in the microwave for a few minutes without the foil and they’ll be ready to go.
I’ve seen people use canola oil or vegetable oil to great effect!
Ooh, I could list a million! Try…
Onions, Chives, Cheese of any kind (shredded or queso-style), Chili, Salsa, BBQ sauce (yes, really! It’s amazing!!), Bacon and/or egg (like in my Bacon & Egg Stuffed Baked Potatoes), Sour Cream, Broccoli
Y’all know I like to share recipes where you can get creative, so definitely get creative with this one!
Not at all! You can use garlic salt, Himalayan salt, etc. Just be aware that if you leave the salt out entirely, the baked potatoes might be missing some flavor unless you’re planning on just smothering it in good good toppings!
How did you like this recipe?
Were they amazing? A good potato meal is always so, so filling! Or did you have trouble somewhere? Did you add any flavors or ingredients? As always, I’d love to hear what y’all have to think down in the comments!
Other recipes you may enjoy
- Bacon & Egg Stuffed Baked Potatoes
- Chipotle Cheddar Mashed Potatoes
- Oven-Baked Sweet Potato Fries
- Loaded Mashed Potatoes
- Slow Cooker Garlic Parmesan Potatoes
Slow Cooker Baked Potatoes
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 4 – 6 Idaho Russet Potatoes, scrubbed clean
- ½ teaspoon per potato of olive oil
- Kosher salt, to taste
- Black Pepper, to taste
- Aluminum Foil
For serving
- desired toppings like butter, sour cream, chives, cheese, bacon, salsa, chili, broccoli, BBQ sauce, etc …
Instructions
- Poke holes into the potatoes with a fork several times.
- Rub the potatoes with olive oil.
- Sprinkle the potatoes generously with salt and pepper. You really want that flavor to come out!
- Wrap the potatoes in foil. (If you didn’t know, this traps the heat and makes sure the potato cooks evenly. Just make sure you’re cautiously pulling the potatoes out again since the foil and potatoes will be hot!)
- Place the potatoes into the slow cooker, covering the crock with the lid.
- Cook on high for 3-4 hours, or on low for 8-10 hours.
- Remove the potatoes from the crockpot, carefully remove foil. Dress the potato with desired toppings.
Notes
- Use any kind of potato for this recipe – larger ones may need more time to cook, and smaller ones may need slightly less time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
