Crock Pot Baked Potatoes

The crock pot takes all the guess work out of baked potatoes. Simply prep and wrap your potatoes, throw them in the crock pot, and they come out perfectly ready to be topped with all your favorite fixings!

While cooking baked potatoes in the oven is quicker, making them in the slow cooker is easier in my opinion! I’ll even use this method to cook them once and then make twice baked potatoes out of them!

Slow Cooker baked potatoes

I don’t know if I could love the slow cooker more than I already do. And one of my go-to slow cooker sides is definitely these baked potatoes.

There is nothing better than quick prep time, throwing these into the crockpot, and forgetting about them until they are done a few hours later. It’s as easy as that.

This is the perfect side dish (or main dish!) for when you’re having company over and don’t have a lot of time to slave over the stove. Make it fun with a baked potato bar with all of your favorite toppings and let everyone prepare their own.

how to prep baked Potatoes

Give each potato a good wash. Pat them dry and then use a fork to poke holes all over the potatoes. Place each potato in the center of a piece of aluminum foil. Make sure it’s a large enough piece of foil to completely wrap the potato.

Rub all the sides of each potato with 1/2 teaspoon of olive oil and 1/4 teaspoon of kosher salt. Tightly wrap the foil around the potatoes and place them in a crock pot. That prep work will take you less than 5 minutes.

If you want to give your potatoes even added more added flavor to the skins, we like to add a mixture to the outside. Just mix a little oil, parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl and brush all over the skins before wrapping in foil. 😉

how to make crock pot baked potatoes

COOK. Once the potatoes are all prepped, wrapped, and ready to go in the crockpot, cover it tightly. Cook them on high for 4-5 hours or low for 8-10 hours until they are soft. But be sure you don’t overcook them!

You can even cook these ahead of time. Store them in the fridge (up to 4 days) in their tin foil wrappings. Heat them up in the oven for a few minutes before ready to serve!

ADD TOPPINGS. Once they’re done, remove from the crock pot and carefully take off the foil from each potato. Cut each potato in half lengthwise and top with your choice of toppings.

Need some baked potato topping ideas?

Here are some of our favorites:

• butter
• cheese
• chives
• bacon
• sour cream
• salt and pepper
• salsa
• shredded chicken
• pulled pork
• chopped broccoli
• leftover chili

For more potato sides, check out:

• Crock Pot Scalloped Potatoes
• Roasted Red Potatoes
• Easy Twice Baked Potatoes
• Loaded Mashed Potatoes
• Potatoes Au Gratin

4.89 from 17 votes

Crock Pot Baked Potatoes Recipe

By: Lil’ Luna

The crock pot takes all the guess work out of baked potatoes. Simply prep and wrap your potatoes, throw them in the crock pot, and they come out perfectly ready to be topped with all your favorite fixings!

Servings: 6

Prep: 10 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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• ▢ 4-6 russet potatoes
• ▢ 2-3 tsp olive oil 1/2 tsp per potato
• ▢ 1-1.5 tsp kosher salt 1/4 tsp per potato
• ▢ aluminum foil
• ▢ butter, cheese, chives, bacon, sour cream, salt and pepper

Instructions 

• Wash and dry the potatoes, then use a fork to poke the potatoes all over. 
• Place each potato in the center of a piece of aluminum foil large enough to completely wrap the potato. 
• Rub all sides of each potato with 1/2 tsp olive oil and 1/4 tsp kosher salt. 
• Tightly wrap the foil around the potatoes and place them in a crock pot.
• Cook on High for 4-5 hours or Low for 8-10 hours until soft. Be sure you do not overcook them. 
• Once they're done remove from the crock pot and carefully take off the foil.
• Cut each potato in half lengthwise and top with your choice of butter, cheese, chives, bacon, sour cream, salt and pepper, or any other favorite topping. Enjoy!

Nutrition

Calories: 182kcal, Carbohydrates: 38g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 398mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish

Cuisine: American

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