These slow-cooker baked potatoes are an incredibly easy way to make perfectly cooked potatoes for any weeknight meal! All you have to do is prep and season the potatoes, then wrap them with foil and let the slow cooker do the rest of the work for you! Preparing a delicious potato side dish that your family will enjoy doesn't get easier!
Easy Slow Cooker Baked Potatoes Recipe
If you're looking for an effortless and practically hands-off vegetable dish to prepare for your meal, then you have to try baking potatoes in your slow cooker! They're so easy and quick to prepare before the slow cooker takes over; you'll save so much time in the kitchen!
Plus, baked potatoes are so versatile that you can dress them up with your favorite baked potato toppings or simply add butter, cheese, and a dollop of sour cream! Enjoy them as a meal on their own by stuffing them with your favorite shredded meat, or serve them as a side dish with your favorite protein!
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🥘 Slow Cooker Baked Potatoes Ingredients
This recipe calls for 3 basic ingredients and aluminum foil sheets to wrap your potatoes in! Feel free to use a different kind of potato; just make sure that you pick out potatoes that are similar in size and shape for even cooking.
- Russet Baking Potatoes - 4 large russet baking potatoes (scrubbed, rinsed, and dried).
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).
- Kosher Salt - ½ tablespoon of Kosher salt (to taste, or use flaked sea salt).
- Aluminum Foil - 4 sheets of aluminum foil.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Slow Cooker Baked Potatoes
Making baked potatoes in the slow cooker couldn't be any easier! You will need a fork, a slower cooker (Crock Pot), 4 sheets of aluminum foil, and a pair of silicone kitchen tongs to get started!
This recipe will make 4 large potatoes or 4 servings! You can make as many as you need as long as they fit in your slow cooker.
- Prep potatoes. Once the 4 large potatoes are cleaned and fairly dry, use a fork to pierce the potato several times. Coat the entire surface of each potato with 1 tablespoon of extra virgin olive oil.
- Season & wrap. Sprinkle the ½ tablespoon of Kosher or flaked sea salt on the potatoes, then wrap each potato securely in its square of aluminum foil.
- Cook. Place the aluminum foil-wrapped potatoes into the slow cooker and cook on high heat for 4-5 hours or on low heat for 6-8 hours.
- Serve. Use tongs to remove the potatoes and serve immediately.
Baked potatoes are an excellent and versatile side dish that will pair well with many different proteins like chicken, pork, beef, and fish! For more ideas and suggestions, check out my full article on what to serve with baked potatoes! Enjoy!
💭 Angela's Tips & Recipe Notes
- Choose potatoes that are similar in size and shape for even cooking.
- The aluminum foil wrapping can be skipped if desired. If you aren't serving the potatoes right away, they can sweat in the foil wrapper making the potatoes less than perfect when you eat them.
- Over-cooked baked potatoes can end up with browned spots or get tough. Be sure not to leave them in your slow cooker too long.
- You can load several potatoes in the slow cooker to cook at once.
- Leave the slow cooker on warm to hold baked potatoes before serving.
🥡 Storing & Reheating
Place cooled baked potatoes in an airtight container to store them in the refrigerator for up to 4-5 days.
Wrap cooled baked potatoes in a clean sheet of aluminum foil and place them in a freezer storage bag. You can freeze baked potatoes for up to 2-3 months.
Reheating Slow Cooker Baked Potatoes
You can microwave baked potatoes to reheat them quickly, about 2-3 minutes on high. Cut the potatoes in half and cover them with a damp paper towel for best results.
Alternatively, you can reheat the baked potatoes in an air fryer or the oven at 350°F (175°C) until warmed to your satisfaction.
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❓ Recipe FAQs
Yes, technically, you can use any type of potato to make baked potatoes in the slow cooker. However, some types of potatoes are better suited for baking than others. I like using russet potatoes because they have a high starch content, resulting in a fluffy texture when baked.
Other good options for baking potatoes include Yukon gold and sweet potatoes! For more tips & tricks, check out my article on the best potatoes to use for baked potatoes!
You will know when your baked potatoes are finished cooking when they are soft, tender, and can be easily pierced with a fork! Be sure to pierce the thickest part of the baked potato. There should be no resistance when pulling the fork out of them!
Check the potatoes at the 4-hour mark when cooking them on high or the 6-hour mark when cooking on low.
Absolutely! Allow your baked potatoes to cool off completely, then wrap each potato in a fresh sheet of aluminum foil. Place the wrapped potatoes in a heavy-duty storage bag, write the date, and enjoy within 2-3 months.
😋 More Tasty Potato Recipes
- Instant Pot Baked Potatoes - You'll love how soft and fluffy these baked potatoes come out in the Instant Pot!
- Air Fryer Baby Potatoes - If you love a tasty and easy air fryer recipe, this side dish requires simple ingredients and will be ready to serve in under 40 minutes!
- Bacon Cream Cheese Mashed Potatoes - These delicious and creamy mashed potatoes are mixed with cream cheese, bacon, butter, and herbs!
- Pan Fried Sweet Potatoes - This sweet and savory potato side dish can be paired with just about anything!
- Ranch Roasted Potatoes - It doesn't get better than some crispy roasted potatoes that are seasoned with a Hidden Valley ranch dry mix packet!
- Roasted Potatoes & Onions - These roasted potatoes and onions are incredibly easy to make and are a wonderful addition to any meal!
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📖 Recipe Card
Slow Cooker Baked Potatoes
Ingredients
- 4 large russet baking potatoes (scrubbed, rinsed, and dried)
- 1 tablespoon olive oil (extra virgin)
- ½ tablespoon Kosher salt (to taste, or use flaked sea salt)
- 4 sheets aluminum foil
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Once the potatoes are cleaned and fairly dry, use a fork to pierce the potato several times. Coat the entire surface of each potato with extra virgin olive oil.
- Sprinkle the Kosher or flaked sea salt on the potatoes, then wrap each potato securely in its square of aluminum foil.
- Place the aluminum foil wrapped potatoes into the slow cooker and cook on high heat for 4-5 hours or on low heat for 6-8 hours.
- Use tongs to remove the potatoes and serve immediately.
Notes
- Choose potatoes that are similar in size and shape for even cooking.
- The aluminum foil wrapping can be skipped if desired. If you aren't serving the potatoes right away, they can sweat in the foil wrapper making the potatoes less than perfect when you eat them.
- Over-cooked baked potatoes can end up with browned spots or get tough. Be sure not to leave them in your slow cooker too long.
- You can load several potatoes in the slow cooker to cook at once.
- Leave the slow cooker on warm to hold baked potatoes before serving.
- To store: Place cooled baked potatoes in an airtight container and refrigerate them for up to 4-5 days.
- To freeze: Wrap cooled baked potatoes in a clean sheet of aluminum foil and place in a freezer storage bag. You can freeze baked potatoes for up to 2-3 months.
- To reheat: You can microwave baked potatoes to reheat them quickly, about 2-3 minutes on high. For best results, cut the potatoes in half and cover with a damp paper towel. Alternatively, you can reheat the baked potatoes in an air fryer or in the oven at 350°F (175°C) until warmed to your satisfaction.
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