How to Make Crock Pot Baked Potatoes
Crock pot baked potatoes are one of those things that I wish I would have started doing years ago. You still get the same fluffy inside and slightly crispy oiled skin. The best part is you can set them in the morning and forget about them until dinner.
The slow cooker won’t heat up the kitchen the way an oven does, and it frees up the oven for something else. Only three ingredients. Zero babysitting. They come out perfect every time.
Why I Started Making Them This Way
I started making baked potatoes in the slow cooker one summer because I didn't want to turn on the oven. I thought the worst that could happen was that they would turn out weird. But they didn't. They turned out perfect.
That month, I made them three more times and haven't returned to the oven method very much. I may still use the oven if it's free, but when it's a hot day, or if I need the oven for something else, I put the potatoes in the slow cooker.
Why the Slow Cooker Gets the Skin Right
The biggest advantage of slow cooker baked potatoes is that they are truly hands-off. They're done on low in 6-8 hours and you can literally put them in before work and they'll be done by the time you get home for dinner. If you need them for lunch or dinner on the weekend, set them to high for 3-4 hours and they'll be ready without you having to do anything in the meantime.
No water, no foil needed. Some slow cooker potato recipes require you to add water to the bottom or wrap each potato in foil. I’ve done them both ways and I prefer plain and dry. The potatoes steam in their own natural moisture.
The oil and salt on the skin do serve a purpose. They create a slightly crisp and flavorful skin instead of just steaming the potato soft under a foil wrap.
Ideal for feeding large groups, a 6-quart slow cooker holds up to 4 pounds of potatoes, which is roughly 6 to 8 medium russets. That's a ton of baked potatoes and no need to monitor anything in the oven. For larger crowds, just run two slow cookers.
Gives you extra space in your oven. You can make baked potatoes on the grill while the oven is busy with holiday dinners, big family meals, roasts or casseroles. No juggling required!
Three Ingredients — and Why Russets Are the Only Choice
Russet Potatoes (4 lbs, about 6–8 medium)
For baked potatoes, russets are the best choice. Yukon golds are less ideal since they are waxier and give a denser, creamier texture that is good, but not for a baked potato. Red potatoes are smaller, waxy, and not great for baking so russets are the best choice.
As a general tip, try to pick potatoes that are the same size, or very similar in size. If you have a mix of small potatoes and large potatoes, the smaller potatoes are going to end up overcooked while the larger potatoes take their time to cook.
Olive Oil (2 tablespoons)
The oil does two things: it helps get the skin crispy instead of limp and steamed, and it helps the salt penetrate the skin for flavor. Rub each potato down thoroughly all over — don't just brush a little on one side and call it done.
While you can use melted butter or vegetable oil, olive oil will work best here.
Salt (to taste)
Some people put in effort on the potatoes but forget to season the outside. If you're using kosher salt, don't hold back. The skin is one of the best parts of a good baked potato, and salt is what makes it taste like something instead of just cooked starch.
How to Make Crock Pot Baked Potatoes
Step 1: Prep the Potatoes
Thoroughly wash each potato under running water to remove dirt; the skin will change from dull to shiny. Then, dry each potato off with a clean towel.
Use a fork or a sharp knife and poke the potato several times in different places. This is to create holes for steam to escape while cooking and to prevent the potato from getting too hot and building up pressure. Poking the potatoes in only 2 or 3 areas is not enough; make sure to do it all the way around the potato.
Step 2: Oil and Season
Coat each potato with olive oil and then sprinkle with kosher salt across all surfaces including the top, bottom, and sides.
Salt adheres to the oil, which forms a seasoned skin that is flavorful. People tend to hurry through this step, and it shows when the skin is pale and unseasoned.
Step 3: Into the Slow Cooker
The potatoes will go straight into the slow cooker as is. No foiling, no water, no liner, nothing. If possible, avoid stacking them. Make sure to either keep them in one layer or only a little overlapping so that the heat can move freely.
Step 4: Cook and Check for Doneness
Select a cooking time of either high for 3–4 hours or low for 6–8 hours. It is very easy to test for doneness: slide a fork into the thickest part of the potato. If the fork goes in easily then the potato is done.
Give them 30 more minutes and take another look. It is perfectly natural for them to look shriveled compared to potatoes cooked in the oven, and the insides should be perfectly fluffy.
Add your preferred toppings before serving. Oil and salt give the skin a nice texture—one of the best parts, in fact.
Five Non-Negotiables for These to Come Out Right
- Match potato sizes. Even if you’re only off by a little, smaller potatoes will be overdone by the time bigger ones finish. Try to grab potatoes that are close in size at the store.
- Don’t add water. You don’t need it — the potatoes produce enough moisture on their own. Adding water creates steam that softens the skin instead of crisping it.
- Don’t wrap in foil. Same reason — you lose the oiled skin texture that makes these worth doing. Skip the foil and let the oil and salt do their job.
- Pierce them well. Multiple holes all over, not just a couple pokes. This lets steam escape evenly and helps the potato cook through from the inside out.
- Don’t panic if they look wrinkled. Slow cooker potatoes sometimes look a little more shriveled than oven potatoes. That’s fine — the inside will be perfectly fluffy.
What to Load on Top
Baked potatoes are one of those meals where the toppings make up half the meal. Here’s how we do them in my house and some other combinations you could try:
Classic Loaded Baked Potato
- Butter
- Sour cream
- Shredded cheddar cheese
- Crumbled bacon
- Sliced green onions or chives
Chili Baked Potato
Chili and cheese are a great top for baked potatoes. Just ladle your homemade or canned chili onto the potato. Then add some shredded cheese and a dollop of sour cream. Just like that, you have a full dinner. And it took almost no extra effort.
Broccoli and Cheese
Steam broccoli and pour on cheddar cheese sauce, or sprinkle shredded cheese that melts over the top. Great for kids and very filling.
Simple and Good
It's just butter, and salt. Simple is often better, and in this case the taste of the skin is perfectly seasoned from the olive oil rub.
What to Serve Alongside
You can have crock pot baked potatoes with almost any type of meal. They pair nicely with grilled or pan-seared steak, rotisserie or baked chicken, and even with pork chops or ribs.
You can even make it the main attraction and skip the side dish part altogether! A baked potato bar is an easy dinner option for a crowd. Just set out some butter, sour cream, shredded cheese, bacon bits, chili and steamed broccoli, and let everyone create their own masterpiece!
How to Store Them and What to Do With Leftovers
Refrigerator: After baked potatoes cool completely, store in an airtight container or wrapped in foil in the fridge for up to 4 days.
Microwave reheating: pierce skin a few times and microwave for 2 to 3 minutes, flipping halfway, until heated all the way through.
Oven reheating: Wrap in foil and bake at 350° for 15–20 minutes. If you have the time, you’ll get a better result than the microwave.
If you have leftover baked potatoes, don't forget you can scoop them out and use them to make twice-baked potatoes, blend them for a chunky potato soup, or chop them and toss them into a breakfast scramble with eggs and cheese.
Can You Make These Ahead?
Yes, this may be one of the best make-ahead side dishes because the slow cooker does the timing work for you! Put them on low in the morning and they'll be done in 6-8 hours. The "warm" setting also lets them stay warm for up to an hour after they're done without getting overdone.
They can also be cooked a day in advance. After you make them, refrigerate them and then reheat them for your meal. They also reheat quite well in the oven wrapped in foil.
Four Easy Changes Worth Knowing
Yukon Gold potatoes have a creamier, denser interior which makes them a good choice for this. Sweet potatoes are also a great option and use the same cooking method and time. Red potatoes, however, are too small and too waxy for this.
Other options are avocado oil, vegetable oil, and melted butter. Butter can give a richer flavor, but it can burn if you're doing long (6-8) hour cooks on low. So, using avocado or olive oil would be a better option.
Seasoned skin: Incorporate garlic powder, onion powder, or smoked paprika into the oil before rubbing it on. The skin absorbs those flavors and enhances the taste of the potato even before you add any toppings.
Smaller potatoes: If using smaller russets or baby potatoes, reduce the cook time — check around 2–3 hours on high or 4–5 hours on low.
Crock Pot Baked Potatoes FAQ
Do I need to add water to the slow cooker?
Absolutely not. Water creates steam which softens and whitens the skin, the complete opposite effect you want. The potatoes will release enough of their own moisture. Leave the bottom dry.
Do I need to wrap the potatoes in foil?
No. Skip the foil. In every instance of me testing both versions, the no-foil wins every single time. Foil traps moisture, whereas the oil and salt need exposed moisture to work. Cooking without foil in the slow cooker gives you way better skin.
How do I know when they’re done?
Poke the thickest section using a fork; it should go in easily with no resistance, like room-temperature butter. If it meets any resistance at all, add another 30 minutes.
An undercooked center is the one thing that ruins this otherwise simple dish, so don't take chances here.
Can I cook sweet potatoes the same way?
Yes, same method, same timing. Sweet potatoes might be even better this way — the skin caramelizes and gets a slightly sweet and salty crust that's hard to stop eating.
Can I cook more than 4 pounds at once?
It depends on the size of your slow cooker. A 6-quart slow cooker fits around 4 pounds. If you over crowd it the potatoes will cook uneven, some may be undercooked and some may be fine. If you want to do a bigger batch, use 2 slow cookers or do it in shifts.
Can I leave them on warm after they’re done?
Yes, but only up to an hour. After that period, the texture and quality can start to deteriorate. The warm setting is certainly nice for flexibility, but I’d advise against going over an hour. If dinner is going to be much later than expected, it is best to take them out and reheat them rather than leaving them to sit.
Other Slow Cooker Dinners Worth Making
Pork Chop and Hash Brown Casserole — layers of creamy, cheesy hashbrowns and pork chop and then baked! One dish, oven dinner, done!
Crock Pot Beef and Noodles is an easy recipe made with slow-cooked chuck roast that gets shredded and mixed into a delicious beef broth with thick egg noodles. This dish is also tasty over mashed potatoes.
Cheesy Potato Bake — If you enjoy these baked potatoes, you'll want to add this to your rotation as well. Creamy hashbrowns, cheddar, and cream of chicken soup, all baked to perfection.
If you try making these crock pot baked potatoes, comment below and tell me how it went!
Crock Pot Baked Potatoes
Equipment
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Slow cooker (6-quart recommended)
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Vegetable scrubber or washcloth
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Fork or knife
Ingredients
- 4 pounds russet potatoes about 6 to 8 medium
- 2 tablespoons olive oil
- Salt to taste
Instructions
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Scrub potatoes clean and dry well.
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Pierce each potato several times with a fork or knife.
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Rub potatoes all over with olive oil and sprinkle generously with salt.
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Place potatoes directly in the slow cooker with no foil and no water.
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Cook on High for 3 to 4 hours or Low for 6 to 8 hours, until a fork slides in easily.
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Serve hot with butter, sour cream, cheese, bacon, chives, or your favorite toppings.