Crockpot baked potatoes are one of the most useful tricks a slow cooker has. Scrub russets, rub them with oil and salt, and let them cook all day. At dinner time they are soft and fluffy inside, ready for butter, cheese and every topping you like.
No oven means they are perfect for summer, holidays and potato bar parties.
Why You Will Love This Crockpot Baked Potatoes
- No oven. Keeps the kitchen cool and the oven free.
- Fluffy inside. Slow, even heat.
- Set and forget. Ready when you get home.
- Potato bar ready. Great for parties and busy families.
Ingredients for Crockpot Baked Potatoes
- Potatoes: 6 medium russet potatoes (about 8 oz / 225 g each), similar in size so they cook evenly.
- Oil and salt: Olive oil and coarse salt season the skins.
How to Make Crockpot Baked Potatoes
Step 1: Prep the potatoes
Scrub and dry the potatoes and prick each one 4 or 5 times with a fork.
Step 2: Season
Rub with olive oil and sprinkle with salt. Wrap each in foil if you like softer skins, or leave them unwrapped.
Step 3: Slow cook
Place in a 6-quart slow cooker without water. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until a knife slides in easily.
Step 4: Serve
Split open, fluff with a fork, and add your toppings.
Tips for the Best Crockpot Baked Potatoes
- Do not add water. The potatoes steam in their own moisture.
- Same size potatoes. They will be done at the same time.
- Crispier skins. Unwrap and bake at 425°F for 10 minutes after slow cooking.
- Keep warm. Switch to WARM for up to 2 hours.
What to Serve with Crockpot Baked Potatoes
Top with crockpot chili, crockpot BBQ chicken or broccoli and cheese for a full meal.
Easy Variations
- Sweet potatoes. Same method; cook 6 to 7 hours on LOW.
- Twice-baked. Scoop, mash with cheese and sour cream, refill and broil.
- Loaded. Top with cheddar, sour cream, chives and crispy fried onions.
How to Store and Reheat
Refrigerate cooked potatoes up to 4 days. Reheat in the oven or microwave.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large airtight food storage container: for leftovers and freezer portions.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Baked Potatoes
Ingredients
Method
- Scrub and dry the potatoes and prick each one 4 or 5 times with a fork.
- Rub with olive oil and sprinkle with salt. Wrap each in foil if you like softer skins, or leave them unwrapped.
- Place in a 6-quart slow cooker without water. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until a knife slides in easily.
- Split open, fluff with a fork, and add your toppings.
Notes
Crockpot Baked Potatoes FAQ
Do you need to wrap potatoes in foil for the crockpot?
No. Foil gives softer skins; unwrapped potatoes have slightly firmer skins.
Do I add water to the crockpot for baked potatoes?
No. They cook in their own moisture.
How long do baked potatoes take in a crockpot?
7 to 8 hours on LOW or 4 to 5 hours on HIGH for medium russets.
Can I cook sweet potatoes the same way?
Yes. They usually take about 6 to 7 hours on LOW.
