Craving perfectly fluffy baked potatoes without heating up your kitchen? Let your slow cooker do the magic with this easy, no-fuss recipe that’ll make weeknight dinners a breeze!
Baked potatoes always remind me of my dad. Probably because he loves them and any request for baked potatoes for dinner as a kid growing up likely came from him. He loves his plain with just butter, salt, and pepper. But sometimes gets crazy with the works – crisp bacon, shredded cheese, sliced green onions, and maybe even a dollop of sour cream.
As a matter of fact, I just hosted my parents here in BC. They were visiting, along with the whole rest of my immediate family, for the second time in the four years that I’ve been living in a different province from them. And, of course, despite the fact that roasted potatoes AND potato salad were already on the menu, my dad’s usual request for baked potatoes didn’t go unheard.
I mean, I can’t lie. I actually love a good baked potato, too. Esssspecially when they’re cooked to absolute perfection. You know, soft, fluffy, and tender insides. Perfectly seasoned skins. Loaded to the brim – or not – with different flavourful toppings. What’s not to love?
Baked potatoes make the perfect side dish to any meal. They go great with steak, chicken, seafood, and other veggies. They can even hold up as the main event all on their own – stuffed with a variety of different combinations like baked beans and cheese, broccoli and chicken, spinach or kale… you get the idea! Is there really anything that a perfect baked potato doesn’t go good with?
I reeeeally love this slow cooker method of cooking baked potatoes because it’s truly a set-it-and-forget-it kinda dish. You don’t have to babysit anything or go back to keep checking a million and one times. You just pop your potatoes in the crockpot, set your desired time and temp, go about your day, and come back to a perfect baked potato.
Well, thank you, slow cooker. You’ve certainly done it again! Now I know that my dad definitely needs a slow cooker for Christmas this year!
WHAT YOU’LL NEED TO MAKE BAKED POTATOES IN THE CROCKPOT
It’s as simple as simple can be when it comes to cooking baked potatoes in the crock pot. And that’s when we’re talkin’ both method AND ingredients. Let’s discuss the exactly what you’ll need to make perfect baked potatoes in a slow cooker in a little bit more detail down below:
- Potatoes: Well, duh! Potatoes are the star of the show in this baked potato recipe. Russet potatoes, also known as Idaho potatoes, are the classic choice for baking. They have a high starch content and a fluffy texture when cooked, making them ideal for absorbing butter and other toppings.
- Olive Oil: Used to coat the potatoes, helping to crisp up the skin and add a subtle flavour. It also helps the salt and pepper adhere better to the potatoes. However, you can use a different oil (such as avocado) instead if you prefer.
- Salt: Enhances the natural flavours of the potatoes and adds a slight crunch to the skin. I love using sea salt as its coarse texture makes it perfect for seasoning the outside of the potatoes. I also like to sprinkle a bit of salt into the flesh of the potatoes after they’re cooked.
- Pepper: Freshly ground black pepper adds a hint of spice and depth of flavour to the potatoes. It pairs well with the earthiness of the potatoes and the richness of the olive oil. I also like to sprinkle a bit of pepper into the flesh of the potatoes after they’re cooked.
- Optional Toppings: All optional – you can choose to add all, some, or none of these toppings but IMHO, they truly enhance your baked potato experience! Butter adds richness and a creamy texture to the fluffy potato interior. Sour cream provides a tangy contrast to the mild flavour of the potatoes. Fresh chives or sliced green onions add a mild onion flavour and a pop of colour to the final product. Melted cheese brings a gooey, savoury element to the potatoes. Crispy bacon bits add a smoky, salty crunch that complements the soft potato. And all together, they create a loaded baked potato experience like no other!
HOW TO MAKE BAKED POTATOES IN A SLOW COOKER (KEY TIPS)
You can find full instructions for how to make baked potatoes in the slow cooker in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right potatoes. Use russet potatoes for the best texture and flavour. They have a high starch content, which results in a fluffy interior.
- Uniform size. Select potatoes that are similar in size to ensure they cook evenly. This prevents some from being undercooked while others are overcooked.
- Don’t skip piercing the potatoes several times with a fork. This allows steam to escape and prevents them from bursting during cooking.
- Season generously. Rub the potatoes with olive oil and season them well with sea salt and black pepper. This enhances flavour and helps create a crispy skin.
- Avoid overcrowding (to the best of your ability). If you have a large batch, make sure the potatoes are arranged in a single layer or slightly stacked. Overcrowding can lead to uneven cooking. EXTRA TIP: No need to spray or oil the crockpot. The olive oil on the potatoes is sufficient to keep them from sticking. Just place the seasoned potatoes directly into the slow cooker and let them cook.
- OPTIONAL: If you prefer extra-crispy skins, wrap each potato in aluminum foil before placing them in the slow cooker. This can help mimic the texture of oven-baked potatoes. However, it’s truly not necessary and you’ll still achieve perfect baked potatoes with a soft texture without it.
- Check for doneness. Cooking times can vary depending on the size of the potatoes and your slow cooker model. Start checking for doneness around the 4-hour mark on high or 7-hour mark on low by inserting a fork or skewer into the potato. It should be able to slide right through when the potatoes are ready.
- Keep warm. If the potatoes finish cooking before you’re ready to serve, switch your slow cooker to the “keep warm” setting to maintain their temperature without overcooking.
- Serve with different toppings. Offer a variety of toppings like butter, sour cream, chives, cheese, and bacon bits so everyone can customize their potatoes to their liking. EXTRA TIP: When your potatoes are done cooking, slice them lengthwise and gently press the ends together to open up the fluffy interior, creating the perfect pocket for all your favourite toppings! I even like to mash the insides a bit with a fork jussst to create an extra nice “bedding” to hold all of my toppings!
FREQUENTLY ASKED QUESTIONS
Baked potatoes can be cooked on either high or low heat in a slow cooker. Cooking on low heat for 7-8 hours yields a more even and tender result, while high heat for 4-5 hours offers a quicker option. Choose based on your schedule and preference for texture.
Potatoes take about 7-8 hours to soften on low or 4-5 hours on high in a slow cooker. Cooking times can vary based on potato size and slow cooker model, so check for doneness by inserting a fork; it should go in easily when they’re fully cooked. Start checking for doneness around the 4-hour mark on high or 7-hour mark on low.
Yes, potatoes can overcook in a slow cooker if left too long, becoming mushy and losing their texture. So, to avoid this, stick to the recommended cooking times of 7-8 hours on low or 4-5 hours on high. Use the “keep warm” setting if they finish cooking before you’re ready to serve.
Baked potatoes cook slightly faster without foil in a slow cooker because the heat can circulate more freely around them. Although not strictly necessary, wrapping them in foil can help achieve a crisper skin. Choose whether or not to wrap your potatoes in foil before slow cooking based on your preference for texture and cooking speed.
Baked potatoes may turn brown in the crock pot due to the Maillard reaction, which occurs when the potatoes are exposed to prolonged heat. This reaction is more likely if the slow cooker is set to high or if the potatoes are in contact with the edges of the pot. Therefore, to minimize browning, ensure even heat distribution and avoid overcrowding.
Yes, you can cook baked potatoes in a crock pot without liquid. The slow cooker’s enclosed environment creates enough moisture from the potatoes themselves to cook them thoroughly. So, just season with olive oil, salt, and pepper and place them directly in the pot, and they will bake up perfectly.
Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days. Allow them to cool to room temperature before sealing to prevent condensation. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Reheat thoroughly in the microwave or oven before serving.
LOVE BAKED POTATOES? TRY MY RECIPE FOR OVEN BAKED SWEET POTATOES NEXT!
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LOVE THIS RECIPE? PIN IT FOR LATER!
BAKED POTATOES IN THE SLOW COOKER
Ingredients
- 4-6 large Russet Potatoes
- Olive Oil
- Sea Salt
- Black Pepper
- Butter, Sour Cream, Chives or Green Onions, Bacon Bits, Cheese optional toppings
Instructions
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel. Pierce each potato several times all over with a fork.
- Drizzle each potato with a small amount of olive oil. Sprinkle sea salt and black pepper evenly over the potatoes. Use a brush or your hands to massage the seasoning and oil into the potatoes and spread it evenly over the skin.
- Place the prepared potatoes directly into the slow cooker. You can stack them if needed, but try to keep them in a single layer for even cooking.
- Cover the slow cooker with its lid. Cook on low for 7-8 hours or on high for 4-5 hours, depending on the size of the potatoes. Check for doneness by inserting a fork or skewer; it should go in easily.
- Once done, remove the potatoes from the slow cooker. Cut a slit down the middle of each potato and fluff the insides with a fork and season to taste with salt and pepper. Add your favourite toppings like butter, sour cream, chives, cheese, or bacon bits.
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Notes
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