How to Make Crock Pot Baked Potatoes

Crock pot baked potatoes are one of those things I wish I’d started doing years ago. Same fluffy inside, same slightly crispy oiled skin — but you set them in the morning and forget about them until dinner.

No oven heating up the kitchen. Works when the oven is full for something else.

Three ingredients, zero babysitting, and they come out right every single time.

Why I Started Making Them This Way

I started making baked potatoes in the slow cooker on a whim one summer when I really didn’t want to turn the oven on. Figured the worst that could happen was they’d be weird.

They weren’t weird. They were perfect.

I made them three more times that month and haven’t gone back to the oven method much since. When the oven is free, I might use it.

But when it’s a hot day or I need the oven for something else, the slow cooker is where the potatoes go.

Why This Method Works So Well

Hands-off is the entire point. The whole advantage of slow cooker baked potatoes is the set-it-and-forget-it factor.

On low for 6–8 hours, you can put them in before work and they’re done at dinner. On high for 3–4 hours, they’re ready for a weekend lunch or dinner without you doing anything between the start and the table.

No water, no foil needed. Some slow cooker potato recipes call for adding water to the bottom or wrapping each potato in foil.

I’ve made them both ways and prefer plain and dry. The potatoes steam in their own natural moisture.

The oil and salt on the skin actually do something — they create a slightly crisp, flavorful skin instead of just steaming the potato soft under foil wrap.

Great for feeding a crowd. A 6-quart slow cooker holds 4 pounds of potatoes — about 6–8 medium russets.

That’s a lot of baked potatoes with zero oven monitoring. For bigger groups, run two slow cookers.

Frees up your oven. Holiday dinners, big family meals, any day the oven is taken up by a roast or a casserole — this is how you still get baked potatoes on the table without any juggling act.

Ingredients You’ll Need

Russet potatoes (4 lbs, about 6–8 medium) — Russets are the right potato for baking — I wouldn’t swap them for reds or Yukons if you want that classic fluffy interior. Yukon Golds will work but they’re waxier and produce a denser, creamier result that’s fine on its own but not quite a baked potato.

Red potatoes are too small and waxy. Stick with russets.

One important tip: choose potatoes of similar size so they finish cooking at the same time. If you mix small and very large potatoes in the same batch, the smaller ones will be overcooked by the time the big ones are done.

2 tablespoons olive oil — The oil does two things: it helps the skin get slightly crispy rather than limp and steamed, and it carries the salt into the skin for flavor. Rub each potato thoroughly all over — don’t just brush a little on one side and call it done.

Vegetable oil or melted butter both work as substitutes, but olive oil gives the best result here.

Salt (to taste) — This is the ingredient people under-do and then wonder why the skin is boring. Season the outside generously.

I use kosher salt and I’m not shy with it — 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

Scrub each potato thoroughly under running water to remove any dirt — you’ll feel when the skin goes from gritty to smooth. Dry them off with a clean towel.

Pierce each potato several times all over with a fork or the tip of a knife — this lets steam escape during cooking and keeps the potatoes from building up pressure inside. Don’t just do two or three pokes; go all the way around.

Step 2: Oil and Season

Rub each potato all over with olive oil, then sprinkle generously with kosher salt. Get the whole surface — top, bottom, sides.

The salt sticks to the oil and creates a seasoned skin that actually tastes good. This is a step people rush and it shows when the skin comes out pale and bland.

Step 3: Into the Slow Cooker

Place the potatoes directly in the slow cooker — no foil, no water, no liner needed. Don’t stack them on top of each other if you can avoid it; try to keep them in a single layer or with minimal overlap so the heat can circulate evenly.

Step 4: Cook and Check for Doneness

Cook on high for 3–4 hours or low for 6–8 hours. Doneness is easy to test: slide a fork into the thickest part of the potato.

If it goes in without resistance, the potato is done. If there’s any firmness in the center, give it another 30 minutes and check again.

They’ll look a bit shriveled compared to oven potatoes and that’s completely normal — the inside will be perfectly fluffy.

Serve immediately with your favorite toppings. The skin will have some texture from the oil and salt — it’s one of the best parts.

Tips for Perfect Slow Cooker Baked Potatoes

• 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 — it’s just from the long moist cook. The inside will be perfectly fluffy.

Serving Suggestions and Topping Ideas

Baked potatoes are one of those foods where the toppings are half the meal. Here’s how we do them at my house, plus some other combinations worth trying:

Classic Loaded Baked Potato

• Butter
• Sour cream
• Shredded cheddar cheese
• Crumbled bacon
• Sliced green onions or chives

Chili Baked Potato

Ladle homemade or canned chili over the top, add shredded cheese and a dollop of sour cream. This turns a baked potato into a full dinner with almost no extra effort.

Broccoli and Cheese

Steam some broccoli and pile it on with a generous pour of cheddar cheese sauce or shredded cheese melted over the top. Kid-friendly and filling.

Simple and Good

Just butter and salt. Sometimes the simplest version is the best, especially when the potato skin is perfectly seasoned from the olive oil rub.

What to Serve Alongside

Crock pot baked potatoes work as a side dish for just about anything. Some favorites:

• Grilled or pan-seared steak
• Rotisserie or baked chicken
• Pork chops or ribs
• A big green salad for a lighter pairing
• Steamed vegetables or roasted broccoli

Or skip the side dish angle entirely and make these the main event — a baked potato bar with a spread of toppings makes an effortless dinner for a group. Set out butter, sour cream, shredded cheese, bacon bits, chili, steamed broccoli, and let everyone build their own.

Storage and Reheating

Refrigerator: Let leftover baked potatoes cool completely, then store in an airtight container or wrapped in foil in the fridge for up to 4 days.

Microwave reheating: Pierce the skin a few times and microwave for 2–3 minutes, flipping halfway through, until heated all the way through.

Oven reheating: Wrap in foil and bake at 350° for 15–20 minutes. This gives you a better result than the microwave if you have time.

Make into something else: Leftover baked potatoes are great scooped out and used for twice-baked potatoes, mashed into a rough potato soup, or diced up for a morning potato scramble with eggs and cheese.

Can You Make These Ahead?

Yes — this is actually one of the best make-ahead side dishes around because the slow cooker does the timing work for you. Put them on low in the morning and they’ll be done 6–8 hours later.

They stay warm in the slow cooker on the “warm” setting for up to an hour after they’re done without getting overdone.

You can also cook them the day before, refrigerate, and reheat for the meal. They reheat well in the oven wrapped in foil.

Variations and Substitutions

Different potatoes: Yukon Golds work and produce a creamier, denser interior. Sweet potatoes cook the same way and are delicious — same method, same timing.

Red potatoes are too small and waxy for this application.

Different oil: Avocado oil, vegetable oil, or melted butter all work in place of olive oil. Butter gives a richer skin but can burn slightly on long low cooks — olive or avocado oil are safer bets for 6–8 hours on low.

Seasoned skin: Mix garlic powder, onion powder, or smoked paprika into the oil before rubbing it on. The skin picks up those flavors and makes the whole potato taste more interesting even before toppings.

Smaller potatoes: If you want to use smaller russets or baby potatoes, reduce the cook time — check at 2–3 hours on high or 4–5 hours on low.

Frequently Asked Questions

Do I need to add water to the slow cooker?

No, and I’d actively tell you not to. Water creates steam that turns the skin soft and pale — exactly the opposite of what you want.

The potatoes release their own moisture and that’s enough. Leave the bottom dry.

Do I need to wrap the potatoes in foil?

No. Skip the foil.

I’ve tried it both ways and the no-foil version wins every time. Foil traps moisture around the skin and the oil and salt can’t do their job.

Plain in the slow cooker gives you a much better skin.

How do I know when they’re done?

Poke the thickest part with a fork — it should slide in with no resistance, like poking room-temperature butter. If there’s any pushback at all, give it another 30 minutes.

Don’t guess on this; an undercooked center is the one thing that ruins an otherwise easy dish.

Can I cook sweet potatoes the same way?

Yes, exactly the same method and timing. Sweet potatoes done this way are delicious and honestly might be even better — the skin caramelizes a little and gets this slightly sweet, salty crust that’s hard to stop eating.

Can I cook more than 4 pounds at once?

Depends on your slow cooker size. A 6-quart fits about 4 pounds comfortably.

If you overcrowd, the potatoes cook unevenly and take longer — and some may come out underdone while others are fine. For a bigger batch, use two slow cookers or do them in shifts.

Can I leave them on warm after they’re done?

Yes, for up to an hour. After that they start to dry out and the texture suffers.

The warm setting is great for timing flexibility, but I wouldn’t push past an hour. If dinner’s going to be significantly delayed, better to pull them and reheat than leave them sitting.

More Recipes You’ll Love

• Pork Chop and Hashbrown Casserole
• Simple Crock Pot Beef and Noodles
• Cheesy Potatoes Potato Bake

If you try these crock pot baked potatoes, leave a comment below and let me know how you topped them! Always looking for new topping combinations worth trying.