Slow Cooker Baked Potatoes – Fluffy, Flavor-Packed & Effortless
If you’ve ever craved the perfect baked potato—crispy skin, fluffy inside—but dreaded heating up the oven for an hour, this slow cooker baked potato recipe will change your life. With just minutes of prep, you’ll get tender, restaurant-quality potatoes that are ideal for busy weeknights, meal prep, or cozy gatherings.
Whether you serve them as a simple side or load them up with bacon, cheese, and sour cream, these crock pot baked potatoes deliver unbeatable flavor with minimal effort.
Why You’ll Love This Recipe
- Hands-off cooking – Set it and forget it while your slow cooker works its magic.
- Perfect texture every time – Moist, fluffy interiors with seasoned skins.
- Versatile – Works for dinner, meal prep, or even a baked potato bar for parties.
- Energy efficient – No need to run your oven for hours.
Equipment You’ll Need
- Slow cooker (4–6 qt works best)
- Aluminum foil
- Fork
- Pastry brush (or clean hands)
- Tongs
- Kitchen towel
Ingredients
- Russet potatoes – as many as you can fit in your slow cooker
- Olive oil or melted butter
- Salt and black pepper, to taste
- Optional toppings – sour cream, shredded cheddar cheese, crispy bacon bits, chopped chives, ranch dressing, chili, or steamed broccoli with cheese sauce
Step-by-Step Instructions
1. Prepare the Potatoes
Scrub potatoes well under cold running water to remove dirt. Pat dry completely with a kitchen towel.
2. Prick and Season
Pierce each potato several times with a fork. Brush with olive oil or melted butter, then sprinkle generously with salt and pepper.
3. Wrap and Arrange
Individually wrap each potato in aluminum foil. Place in the slow cooker in a single layer or stacked gently.
4. Cook to Perfection
- Low: 6–8 hours
- High: 3–4 hours
Potatoes are ready when easily pierced with a fork.
5. Serve and Customize
Carefully unwrap (watch for steam!). Slice open, fluff with a fork, and add your favorite toppings.
Pro Tips
- For crispy skins – Unwrap and broil for 3–5 minutes before serving.
- Meal prep – Cook a batch and store in the fridge for up to 4 days.
- Flavor boost – Rub with garlic powder or smoked paprika before wrapping.
Slow Cooker Baked Potatoes
Ingredients
Equipment
Method
- Wash and dry potatoes.
- Prick with fork, brush with oil or butter, and season.
- Wrap in foil and place in slow cooker.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- Unwrap, fluff, and add toppings.