Slow Cooker Baked Potatoes

Why You’ll Love This Recipe

Slow Cooker Baked Potatoes require no monitoring and turn out consistently soft and fluffy every time. They’re great for keeping the kitchen cool, freeing up oven space, or cooking while you’re away. Whether served as a side dish or fully loaded with toppings for a main meal, these potatoes are versatile, budget-friendly, and always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (medium to large, scrubbed clean)
• Olive oil or butter (optional)
• Salt (optional)
• Foil (for wrapping)

Optional toppings:

• Sour cream
• Shredded cheese
• Bacon bits
• Green onions or chives
• Butter
• Salt and pepper

Directions

1. Scrub and dry the potatoes thoroughly. Prick each one a few times with a fork to allow steam to escape.
2. Rub each potato with a little olive oil or butter, if desired, and sprinkle with salt.
3. Wrap each potato tightly in aluminum foil.
4. Place the wrapped potatoes in the slow cooker. You can stack them if needed.
5. Cover and cook on low for 7–8 hours or high for 4–5 hours, until potatoes are tender and a fork easily pierces through the center.
6. Carefully remove from the slow cooker, unwrap, and serve with your favorite toppings.

Servings and timing

This recipe serves 4–6 people.
Prep time: 5 minutes
Cook time: 7–8 hours on low or 4–5 hours on high
Total time: Up to 8 hours

Variations

• Use sweet potatoes for a naturally sweeter version.
• Add whole garlic cloves into the foil with the potatoes for a mild garlic flavor.
• Skip the foil for a crispier skin (note: may darken more and stick slightly to the cooker).
• Add herbs like rosemary or thyme before wrapping for extra aroma.
• Top with chili, pulled pork, or sautéed veggies for a full meal.

Storage/Reheating

Store leftovers in the refrigerator in an airtight container for up to 4 days.
Reheat in the microwave, oven, or air fryer until warmed through.
You can also scoop out the insides and use them for mashed potatoes, potato pancakes, or casseroles.
Freeze cooked potatoes (without toppings) for up to 2 months. Thaw in the refrigerator and reheat as desired.

FAQs

What type of potato is best for baking in the slow cooker?

Russet potatoes are ideal because their starchy texture becomes fluffy and tender when baked.

Do I have to wrap the potatoes in foil?

Foil helps them steam evenly and makes cleanup easier, but it’s optional. Unwrapped potatoes will have firmer, crispier skin.

Can I cook more than 6 potatoes at once?

Yes, as long as your slow cooker is large enough. Stack them evenly and cook for the same amount of time.

Do I need to add water to the slow cooker?

No water is needed. The potatoes cook in their own moisture.

How can I tell when the potatoes are done?

Insert a fork or skewer—if it goes in easily and the center feels soft, they’re ready.

Can I season the potatoes before cooking?

Absolutely! Rubbing with oil and salt before wrapping enhances flavor.

Can I use this method for sweet potatoes?

Yes, sweet potatoes cook beautifully in the slow cooker—just follow the same method.

What size slow cooker should I use?

A 6-quart slow cooker comfortably holds 4–6 medium potatoes. Use a larger one for more.

Will the skin be crispy?

Not in the slow cooker. For crispy skin, finish them in a hot oven or air fryer for 10 minutes after cooking.

Are these good for meal prep?

Yes! Make a batch and use them throughout the week for lunches or easy sides.

Conclusion

Slow Cooker Baked Potatoes are a no-fuss way to enjoy one of the most comforting and versatile foods. With minimal prep and effortless cooking, they’re perfect for busy days, family dinners, or feeding a crowd. Customize them with your favorite toppings and enjoy perfectly baked potatoes any time—with zero oven time required.

Slow Cooker Baked Potatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Slow Cooker Baked Potatoes are a hands-off, foolproof method for making perfectly fluffy and tender baked potatoes—no oven required. Great for meal prep, busy weeknights, or feeding a crowd.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: 8 hours
• Yield: Serves 4–6
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4–6 medium to large Russet potatoes, scrubbed clean
• Olive oil or butter (optional, for rubbing)
• Salt (optional)
• Foil (for wrapping)
• Optional toppings: Sour cream, shredded cheese, bacon bits, green onions or chives, butter, salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Scrub and dry the potatoes thoroughly. Prick each one a few times with a fork to allow steam to escape.
2. Rub each potato with olive oil or butter, if desired, and sprinkle with salt.
3. Wrap each potato tightly in aluminum foil.
4. Place the wrapped potatoes in the slow cooker. Stack them if necessary.
5. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the potatoes are fork-tender.
6. Carefully remove the potatoes, unwrap, and serve hot with your favorite toppings.

Notes

• Skip the foil for crispier skins, but be aware the skin may darken more and stick slightly to the slow cooker.
• To crisp the skins, place cooked potatoes in a 425°F oven or air fryer for 10 minutes.
• You can add garlic cloves or herbs inside the foil for extra flavor.

Nutrition

• Serving Size: 1 medium potato (without toppings)
• Calories: 160
• Sugar: 1g
• Sodium: 10mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg