Slow Cooker “Baked” Potatoes
Perfect, fluffy baked potatoes with tender skins, cooked completely hands-off in the slow cooker. No need to heat up the oven — just set it in the morning and come home to hot, ready-to-load spuds.
Slow Cooker “Baked” Potatoes
Servings
4
servingsPrep time
2
minutesCooking time
4
hoursCalories
134
kcalIngredients
Russet potatoes (one per person, scrubbed clean)
Olive oil or vegetable oil
Kosher salt or sea salt
Optional: a sheet of foil for each potato (makes skins extra tender, but not required)
Classic toppings (pick your favorites)
Butter, sour cream, shredded cheddar, chives or green onions, bacon bits, chili, broccoli & cheese, pulled pork — anything goes!
Directions
- Scrub potatoes well under running water and pat completely dry.
- Prick each potato 6–8 times with a fork (this lets steam escape).
- Rub the outside of each potato lightly with oil and sprinkle generously with salt.
- (Optional) Wrap each one individually in foil for softer skins. For crispier skins, skip the foil and place directly in the slow cooker.
- Stack potatoes in the slow cooker (no water needed).
- Cover and cook:
- LOW for 8–10 hours
- HIGH for 4–5 hours
- They’re ready when a fork slides in with zero resistance.
- Split open, fluff the insides with a fork, load with toppings, and serve immediately.
Pro Tips
- No stacking limit — just don’t pack so tight that the lid won’t close.
- Potatoes stay hot on the WARM setting for up to 3–4 hours — perfect for parties.
- Leftovers? Slice and fry for breakfast hash or make twice-baked potatoes the next day.
Zero babysitting, perfect results every time. Once you try slow cooker baked potatoes, you’ll never go back to the oven again.
