Crock Pot Baked Potatoes
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Say hello to the ultimate hack—Crock Pot Baked Potatoes! Forget about heating up your entire kitchen with the oven. We’re talking set-it-and-forget-it convenience that turns out fluffy, restaurant-worthy baked potatoes every time. Perfect for busy weeknights, meal prep, or even hosting, this hands-off method is about to become your go-to for potato perfection.
Try serving these baked potatoes topped with shredded chicken, crumbled bacon, or even some chili to give your potato the oomph it needs to go from side dish to main course.
Why You’ll Love This Slow Cooker Recipe
- Ease and Convenience: Toss ’em in, set the timer, and go live your fabulous life. No babysitting or constant oven-checking needed. Ideal for a busy day, the multitaskers, and Netflix binge-watchers among us.
- Consistent Results: You know how sometimes baked potatoes are a bit too hard or overly mushy? Yeah, that’s not happening here. Crock Pot delivers that Goldilocks level of “just right” every time.
- Batch Cooking: Hosting a gathering or prepping meals for the week? The Crock Pot lets you bake multiple potatoes at once without breaking a sweat.
When baked in a slow cooker, potatoes are the epitome of fluffy texture on the inside, with a skin that’s not too tough but holds its own. Imagine the interior being so soft, it’s almost like mashed potatoes but with substance. You’re not getting any of those dry, crumbly disappointments here, no siree!
The flavor is subtly nutty and earthy, perfectly primed for soaking up the butter, cheese, or whatever saucy goodness you throw its way. And because they’ve been slow-cooking, they have this cozy, homestyle vibe that just screams, “I’m more comforting than a fuzzy blanket on a rainy day.”
Ultimately, this is an easy crock pot recipe for cooking potatoes and easily the best baked potatoes, in my opinion! Not a fan of the slow cooker? Try this air fryer baked potato recipe!
What You Need To Make Crock Pot Baked Potatoes
These crock pot potatoes are a great idea for a baked potato bar or as a side dish for the holidays- without taking up a ton of oven space! Here is what you need to get started:
- Russet Potatoes: When you’re looking for the right size of the potatoes, I suggest searching the stack for the large potatoes. They are super filling and give you a hefty serving.
- Favorite Toppings: Crispy bacon, green onions, cheddar cheese, kosher salt, and maybe a little garlic powder.
- Tin Foil: Wrapping your potato in foil helps distribute the heat more evenly, resulting in a uniformly cooked spud.
Want a quicker option? Try this microwave baked potato recipe.
Do I Need Oil For Baked Potatoes?
When it comes to Crock Pot baked potatoes, you can totally skip the oil. The slow cooking process will still yield a super tender, fluffy interior that’s ready to absorb all your favorite toppings like a sponge in a flavor puddle.
Slow Cooker Baked Potato Recipe
for an easy way to cook spuds? Let’s dive in:
- PREP: Wash the potatoes and dry with a paper towel. Prick 5 to 10 times around the sides of the potato with a fork to allow steam to escape while cooking.
- WRAP: Tear off a piece of aluminum foil large enough to fully enclose the potato. Place the potato in the center of the foil. Fold the sides over the potato, then twist the ends. Make sure it’s wrapped tightly so none of that precious steam escapes.
- COOK: Place the potatoes into a slow cooker, keeping them in a single layer if possible. Cook time will vary. Cook on low for 8-10 hours and high for 4-5 hours.
- ENJOY: When ready to eat, carefully remove the potatoes from the crock pot and add your favorite toppings. We like broccoli and cheese sauce!
Helpful Tools
- Crock Pot: Obvi! Aim for one that’s at least 6 quarts to comfortably fit multiple potatoes.
- Aluminum Foil: Wrapping each potato helps with even cooking and keeps the skin from getting soggy. Think of it as your potato’s personal sauna suit.
- Tongs: Trust me, nobody wants to watch you play hot potato as you try to grab ’em with your bare hands.
- Paring Knife or Fork: To check for doneness. If it slides through like butter, you’re golden.
Recipe Notes:
Foil isn’t a must, but it helps cook the potatoes evenly and keeps ’em from getting too moist or soggy. Think of it as your potatoes VIP suite.
For medium-sized potatoes, aim for 4-5 hours on high or 7-8 hours on low. Timing can vary based on your slow cooker and the size of the spuds.
Nope! The moisture from the potatoes is enough. No need to turn your slow cooker into a hot tub.
Absolutely! Sweet potatoes also come out amazing in a slow cooker. Just follow the same instructions.
You can, but try to keep it to a single layer for even cooking. If you must stack, you might need to add some extra cooking time.
Yes, give them a few jabs with a fork to allow steam to escape. Otherwise, you risk a potato explosion—cool to watch but not to clean.
Russet potatoes are the classic choice for their starchy, fluffy texture. But feel free to get adventurous with Yukon Gold or red potatoes.
Totally! Store the cooked potatoes in the fridge and reheat when you’re ready to serve.
More Slow Cooker Recipe To Try
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Crock Pot Baked Potatoes
Ingredients
- 4 large russet potatoes
Instructions
- Wash the potatoes and dry with a paper towel. Prick 5 to 10 times around the sides of the potato with a fork to allow steam to escape while cooking.
- Tear off a piece of aluminum foil large enough to fully enclose the potato. Place the potato in the center of the foil. Fold the sides over the potato, then twist the ends. Make sure it’s wrapped tightly so none of that precious steam escapes.
- Place the potatoes into a slow cooker, keeping them in a single layer if possible. Cook time will vary. Cook on low for 8-10 hours and high for 4-5 hours.
- When ready to eat, carefully remove the potatoes from the crock pot and add your favorite toppings.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
