How to Bake Potatoes in the Crockpot
Here is how to bake potatoes in crockpot style: scrub them, rub with oil and salt, and let the slow cooker do the work. You get soft, fluffy insides and no hot oven in summer.
6
servings10
minutes8
hoursRusset potatoes rubbed with oil and salt, wrapped in foil and cooked low and slow. They come out soft and fluffy with tender skins.
Ingredients
6 medium russet potatoes (about 8 oz each)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 sheets aluminum foil, about 10 inches square
1 teaspoon garlic powder (optional)
4 tablespoons butter, for serving
1/2 cup sour cream, for serving
1/2 cup shredded cheddar cheese, for serving
2 green onions, sliced, for serving
4 slices cooked bacon, crumbled, for serving
Directions
- Scrub the potatoes under cold water and dry them well. Dry skin takes oil and salt better.
- Prick each potato 4 or 5 times with a fork so steam can escape.
- Rub each potato with a little olive oil, then sprinkle with salt, pepper and garlic powder if using.
- Wrap each potato tightly in foil. The foil keeps the skin from turning leathery and makes lifting them out easy.
- Arrange the potatoes in the slow cooker in a single layer if you can, or stack loosely. Do not add water.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
- Check one by squeezing gently through an oven mitt. It should give easily, and a fork should slide in with no resistance.
- Unwrap carefully, since steam is very hot. Slice each potato open and fluff the inside with a fork.
- Top with butter, sour cream, cheddar, bacon and green onions and serve right away.
Notes
- Small potatoes take 6 to 7 hours on LOW, so check early. Leave the foil off for a softer skin. To store, cool completely and refrigerate for 4 days, then reheat in the oven or air fryer to crisp the skins. Sweet potatoes work the same way, but cut the time by about an hour.
Why a slow cooker bakes potatoes so well
A slow cooker traps steam, so potatoes cook in their own moisture. The inside turns soft and fluffy, and the skin stays tender enough to eat. You will not get the crackly crust of an oven baked potato, but you will get a hands-off side dish that never dries out.
It also keeps the kitchen cool and the oven free. Load the pot in the morning and dinner has a side waiting.
Because the foil traps steam, you also avoid the leathery, tough skin that sometimes comes from long baking. Cooking low and slow lets the starch relax and swell evenly from edge to center.
Picking and prepping the potatoes
Russets: These are the baking potato. High starch, thick skin, and a fluffy middle. Choose ones that are similar in size so they cook at the same pace.
Olive oil: A thin coat helps the salt stick and gives the skin a little flavor. You do not need much.
Kosher salt: Coarse salt clings to the skin and seasons it well. Fine table salt tends to make the skin taste harsh.
Foil: It is optional, but it keeps the skins from drying out in long cook times and protects the potatoes from sitting in condensation.
Butter and toppings: Real butter melts into the hot flesh and carries the salt. Sour cream, cheddar, bacon and chives are classic. Set them out warm or room temperature, never straight from a cold fridge onto a steaming potato, which cools it too fast.
Tips for better crockpot baked potatoes
Do not add water: The most common mistake is pouring water in the bottom. The potatoes steam and turn soggy and watery. They release enough moisture on their own.
Do not overcook: Eight hours is plenty for medium russets. Past 10 hours the flesh can turn gummy and dry near the skin.
Crisp them at the end: If you want a crackly skin, unwrap the potatoes and broil for 5 minutes on a sheet pan before serving.
Match the time to the size: Large baking potatoes need the full eight hours, but medium ones can be ready in six. If you are unsure, start checking early. A potato held on WARM stays hot and holds for an hour or two with little loss.
Swaps and variations
Yukon Golds make a creamier, denser potato and cook a little faster. Sweet potatoes bake beautifully with a pinch of cinnamon. For a dairy-free option, use olive oil and a spoonful of salsa instead of butter and sour cream.
Wet potatoes wrapped without drying do not crisp, and boiling water in the pot does not make them cook faster, so skip both.
If your cooker runs hot, tuck a folded towel under the lid to catch condensation. It keeps drips from landing on the potatoes and the skin stays drier.
What to serve with them
Serve alongside steak, pulled pork or rotisserie chicken, or set up a toppings bar with chili, broccoli, cheddar and bacon so everyone builds their own. Offer butter and sour cream in small bowls.
Baked potatoes also make a full meal. Add a pot of chili, steamed broccoli with cheese sauce or leftover pulled pork, and dinner is done with almost no extra cooking.
Storing and reheating
Cool the potatoes completely and refrigerate unwrapped in a covered container for up to 4 days. Reheat in a 400 degree oven for 15 minutes or in an air fryer for 8 minutes.
To freeze, scoop out the flesh, mash it with a little butter and freeze in bags for up to 3 months.
How to Bake Potatoes in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 11, led by russet potatoes (about 8 oz each), olive oil, kosher salt, black pepper
Tips for How to Bake Potatoes in the Crockpot
Small potatoes take 6 to 7 hours on LOW, so check early. Leave the foil off for a softer skin. To store, cool completely and refrigerate for 4 days, then reheat in the oven or air fryer to crisp the skins. Sweet potatoes work the same way, but cut the time by about an hour.
How to Bake Potatoes in the Crockpot FAQ
How long does How to Bake Potatoes in the Crockpot take?
How to Bake Potatoes in the Crockpot takes 8 hours of cooking after 10 minutes of prep.
How many people does How to Bake Potatoes in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make How to Bake Potatoes in the Crockpot?
11 ingredients, led by russet potatoes (about 8 oz each), olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
