Yes, you can make perfect baked potatoes in the slow cooker! The easiest hands-off way to keep your oven free, feed a crowd, create an effortless baked potato bar, or an easy side dish for weeknight dinners or special occasions.
About These Slow Cooker Baked Potatoes
I’ll admit I was skeptical when I first tried cooking potatoes in my crockpot.
But they really come out SO surprisingly fluffy, light & delicious that now it’s my favorite hands-off way to cook potatoes of all kinds – I’m looking at you slow cooker potatoes with garlic and slow cooker roasted potatoes!
This recipe couldn’t be easier to make and is one of my favorite side dishes for busy weeks, fun baked potato bar get-togethers and for game day, or as a Thanksgiving or holiday side.
You can easily add your choice of protein to them to turn this into an easy, filling & hearty dinner option too.
The process couldn’t be easier, too!
Just add russet potatoes (no foil required), olive oil, and salt to your crock pot, and then let your slow cooker work its magic.
After they’re cooked, you can slice them down the middle and add any fun extras that you want & you’re ready to dig in!
Tip: These potatoes make the perfect low effort holiday side dish (hello Thanksgiving simplified), and I especially love them for easy entertaining as part of a baked potato bar.
Process & Tips
Yes, this recipe only has one main ingredient: russet potatoes!
All you need to do is add washed, dried and oiled potatoes to the slow cooker and then cook on low or high — no foil required.
After they’re cooked, you can slice them down the middle and add any fun extras that you want & you’re ready to dig in!
I love that these slow cooker potatoes are cooked without foil because they don’t require any prep beyond a quick scrub.
And, in contrast to traditional oven baked potatoes, you don’t need to poke holes in the potatoes prior to cooking them.
They require no added water, too, so don’t add any to the slow cooker or you’ll end up with mushy potatoes, and no one wants that.
If you’re wondering about the final texture, the skins come out moderately crispy, which is the nature of cooking in a slow cooker.
If you prefer very crispy skins, just pop the cooked potatoes under a broiler for a few minutes until they crisp up, keeping careful watch, of course, to avoid burning.
Why Make Baked Potatoes in the Slow Cooker
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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