Slow Cooker Baked Potatoes ~
A foolproof way to make perfectly fluffy and tender baked potatoes every time!
Crock Pot Potatoes Recipe
Cooking potatoes in the slow cooker is an easy, hands-off way to get that perfect fluffy texture without tying up your oven. These potatoes come out with tender skins and soft, creamy insides—perfect for topping however you like!
Quick(er) Cooking Time
For a slow cooker recipe, this one is pretty fast. My baked potatoes were done in just about 3 hours on Low! While some recipes suggest 6-8 hours on Low heat or 2-3 hours on High, I found that this much time risks overcooking, which can lead to overly soft, even mushy, potatoes.
The exact timing can vary depending on the size of the potatoes, with large potatoes taking a bit longer, but medium-sized russet potatoes around 5 inches in length were cooked to perfection in 3 hours in my 6-quart slow cooker.
Simple Prep for Perfect Potatoes
All you need for these baked potatoes is a bit of olive oil, salt, and black pepper. Just scrub and dry your potatoes, prick them with a fork, and rub them with a little olive oil and simple seasonings. Then, they’re ready to “bake” low and slow until they’re soft and ready for your favorite toppings like shredded cheddar cheese, sour cream, or chopped green onion.
No Foil Needed
Many recipes for crock pot baked potatoes suggest wrapping potatoes in aluminum foil before slow cooking, but it’s not necessary! The slow cooker locks in enough moisture to keep the potatoes tender without drying out.
Ingredients for Slow Cooker Baked Potatoes
Here’s what you will need:
- 4 Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
How to Make Slow Cooker Baked Potatoes
STEP ONE: Prep the Potatoes. Scrub potatoes under cold water and pat dry. Use a fork to prick the potato skins in several places. Rub the potatoes with olive oil to coat then season with salt and black pepper.
STEP TWO: Cook the Potatoes. Arrange the potatoes in a single layer in a slow cooker. Seal the lid and cook on Low setting for 2 1/2-3 hours. (To avoid burning, high heat is not recommended) Use a fork to test for doneness. The fork should easily pierce the skin of the potatoes.
STEP THREE: Slice and Serve. Lift the cooked potatoes out of the slow cooker and place onto a cutting board. With each potato, slice just across the top lengthwise then make a small cut across that line. Pinch and gently press the ends together to open up the potato. Add your favorite toppings and serve hot. If not serving right away, switch the slow cooker to the Warm setting for up to 2-3 hours.
FAQ
- Can I cook more than 4 potatoes at once? Yes, but try to keep them in a single layer if possible to ensure even cooking. If stacking is necessary, rotate the top and bottom potatoes halfway through cooking. A 6-quart slow cooker comfortably holds 4 medium potatoes.
- Can I use another type of potato? Absolutely! Yukon Gold potatoes and red potatoes work well, though they may have a creamier texture and will cook faster due to their smaller size. Adjust time as needed and test for doneness.
- Will this recipe work with sweet potatoes? Yes, this easy method works great with sweet potatoes! Sweet potatoes may vary slightly in cooking time depending on their size and density, but small to medium sweet potatoes will generally take around the same 3 hours on low heat. Just watch them and check for doneness with a fork—if it pierces easily, they’re ready.
- How do I get crispy skins? After cooking, you can place the potatoes under a broiler for a few minutes for crispier skin. Brush with a little more olive oil or butter before broiling for extra flavor.
- What if my potatoes aren’t done after 3 hours? Cooking times may vary based on potato size and slow cooker brand. If they’re not tender after 3 hours, continue cooking in 20-minute intervals, checking after each.
- How long can I keep the potatoes on ‘Warm’? Slow-cooked potatoes can stay on the warm setting for up to 2 hours without drying out. Just make sure to keep the lid on tightly to retain moisture.
- Can I season the potatoes with other spices? Definitely! Try adding garlic powder, paprika, or rosemary along with the salt and pepper for a unique twist.
Storage
- If you have leftover baked potatoes, let them cool to room temperature before storing in an airtight container in the refrigerator. To reheat, slice the potato in half and warm it in the microwave. Alternatively, reheat in the oven at 350°F for about 15 minutes for a crispier skin.
More Potato Recipes You’ll Love!
- Twice Baked Potatoes
- Loaded Mashed Potatoes
- Roasted Dill Potatoes
- Hasselback Potatoes
- Crash Hot Potatoes
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Slow Cooker Baked Potatoes
Ingredients
- 4 Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Scrub potatoes under cold water and pat dry. Use a fork to prick the potato skins in several places.
- Rub the potatoes with olive oil to coat then season with salt and black pepper.
- Arrange the potatoes in a single layer in a slow cooker. Seal the lid and cook on Low setting for 2 1/2-3 hours. (To avoid burning, high heat is not recommended)
- Use a fork to test for doneness. The fork should easily pierce the skin of the potatoes.
- Lift the cooked potatoes out of the slow cooker and place onto a cutting board. With each potato, slice just across the top lengthwise then make a small cut across that line. Pinch and gently press the ends together to open up the potato. Add your favorite toppings and serve hot.
- If not serving right away, switch the slow cooker to the Warm setting for up to 2-3 hours.
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