Crock Pot Baked Potatoes

There’s something truly comforting about a classic baked potato—fluffy, warm, and just begging to be smothered in butter, sour cream, and maybe a sprinkle of chives (or a whole handful if you’re like me). But let’s be honest: firing up the oven and waiting nearly an hour? Not always the most convenient option, especially on a busy weekday. That’s where this slow cooker trick comes in and saves the day!

I first stumbled on the idea of making baked potatoes in the crock pot during a chaotic back-to-school week. Between helping with homework and trying to get dinner on the table, I needed something easy and hands-off. And wow—what a discovery! The potatoes turned out so fluffy on the inside and had a nice seasoned skin, all without me having to hover in the kitchen. It’s now one of my favorite go-to side dishes when I need something hearty but don’t have time to fuss.

So whether you’re feeding a crowd, planning a cozy family dinner, or doing some simple meal prep, these Crock Pot Baked Potatoes are about to become your new best friend. Let’s get into the magic of this low-effort, high-reward recipe.

Ingredients You’ll Need

• 4 large russet potatoes

• 4 teaspoons olive oil

• 4 teaspoons kosher salt (or to taste)

Optional Toppings:
Butter, shredded cheese, sour cream, chopped chives, green onions, turkey bacon pieces, salt, and pepper

STEP-BY-STEP INSTRUCTIONS

Step 1: Scrub Those Potatoes Clean

Start by giving your russet potatoes a good rinse under cool water. Use a scrub brush if needed—russets tend to hold on to dirt in those little creases. You’ll want them squeaky clean since we’re leaving the skins on. And yes, the skin gets delicious with the olive oil and salt rub.

Step 2: Poke and Prep

Using a fork or the tip of a small knife, poke holes all over each potato—about 6 to 8 times per potato should do the trick. This helps steam escape while they cook, so you don’t end up with any slow-cooker surprises (a.k.a. potato explosions).

Step 3: Add the Flavor

Rub each potato with about one teaspoon of olive oil. I like to pour a little into my palm and give each potato a good massage—it really helps coat them evenly. Then, sprinkle on about a teaspoon of kosher salt per potato. Don’t be shy with the salt here. It not only seasons the skin but also helps draw out moisture, giving the outside a better texture.

You could also experiment with garlic salt or a pinch of smoked paprika if you want to jazz things up a little.

Step 4: Into the Crock Pot They Go

Once your potatoes are prepped and seasoned, place them right into the bottom of your slow cooker. No foil, no added water—just let them hang out in there naturally. The slow cooker’s sealed environment traps enough moisture to cook the potatoes perfectly without drying them out.

Now that we’ve got our potatoes all scrubbed, seasoned, and tucked neatly into the slow cooker, it’s time to let them do their thing. The beauty of this method is how it transforms a humble potato into a perfectly fluffy, flavor-packed side dish—without any babysitting from you. Just set it, forget it, and come back to something cozy and delicious.

Whether you’re preparing dinner after a long workday or getting a head start on a weekend meal, these potatoes cook up beautifully while you get on with your day. Let’s break down how to cook them just right and make the most of every bite.

STEP-BY-STEP COOKING INSTRUCTIONS

Step 5: Choose Your Cooking Setting

Here’s where you can customize the cooking time to match your schedule:

• Cook on LOW for 8–10 hours

• Or on HIGH for 4–5 hours

Either method works, and both will give you soft, fluffy potatoes with minimal effort. Personally, I like to toss mine in the slow cooker in the morning and let them do their thing all day on low. But if I need a quick side dish, the high setting has saved dinner more than once.

Tip: The exact timing can depend a bit on the size of your potatoes and your slow cooker’s heat level. Start checking around the 4-hour mark on high or the 8-hour mark on low.

Step 6: Check for Doneness

To test if your potatoes are ready, use a fork and gently press it into the largest potato. It should slide in easily—no resistance. If it still feels a little firm in the middle, let them cook for another 30 minutes or so and check again.

They’ll be piping hot, so handle with care. I like to use tongs to lift one out and check it without burning my fingers.

Optional: Crisp the Skins

If you’re someone who loves a crispy potato skin (I’m definitely raising my hand here), you can finish them off in the oven:

• Preheat your broiler.

• Transfer the cooked potatoes to a baking sheet.

• Broil for 3–5 minutes, turning once, until the skins are nice and crisp.

It’s a totally optional step, but if you’re serving these to guests or just want that restaurant-style finish, it’s worth the extra few minutes.

Topping Ideas to Take Things Up a Notch

The toppings are where baked potatoes really shine—and the options are endless. Here are some of my go-to combinations:

• Classic Loaded: Butter, sour cream, shredded cheddar, crispy turkey bacon, and chives

• Tex-Mex: Black beans, corn, salsa, avocado, and a sprinkle of shredded pepper jack

• BBQ Chicken: Shredded rotisserie chicken, barbecue sauce, and green onions

• Veggie Deluxe: Steamed broccoli, cheese sauce, and a dash of garlic powder

You can also keep things simple with a little butter and salt. The potatoes are flavorful enough from the olive oil and kosher salt that even minimal toppings taste amazing.

Storage and Reheating Tips

One of my favorite things about these potatoes? They reheat beautifully! Here’s how to store and enjoy them again:

• Refrigerate: Let the cooked potatoes cool, then store in an airtight container in the fridge for up to 4 days.

• Reheat: Microwave until hot, or warm them in a 300°F oven until heated through.

• Revive: Add fresh toppings like cheese or sour cream to bring them back to life.

You can even turn leftovers into twice-baked potatoes or use the insides to make mashed potatoes the next day. Super versatile!

Now that we’ve gone through how easy and delicious these Crock Pot Baked Potatoes are, let’s wrap things up with answers to some of the most common questions people have. Whether you’re wondering about substitutions, prep tips, or storage, this section is here to help you get the best results every time.

FREQUENTLY ASKED QUESTIONS

1. Can I use a different type of potato?

Yes, but results may vary. Russet potatoes are the best choice because of their high starch content and fluffy interior. If you use Yukon Gold or red potatoes, they’ll be more creamy and dense—not quite the same texture but still tasty.

2. Do I need to wrap the potatoes in foil?

Not at all. This method skips the foil entirely, which actually helps keep the skins from getting soggy. It also makes prep faster and cleanup easier.

3. How do I prevent the skins from becoming too soft?

If crispy skins are your thing, transfer the cooked potatoes to a baking sheet and broil them for 3–5 minutes after slow cooking. You can also crack the lid of the slow cooker slightly in the last 30 minutes to let some steam escape, which can help the skins dry out a bit.

4. Can I make these potatoes ahead of time?

Definitely. These slow-cooked baked potatoes reheat beautifully. Store them in the fridge for up to 4 days, then microwave or warm in the oven when you’re ready to eat.

5. How should I reheat leftovers?

Microwave is the easiest method—just about 2–3 minutes per potato. You can also reheat them in a 300°F oven for about 15–20 minutes, especially if you want to restore a little crisp to the skin.

6. Can I cook more than four potatoes at once?

Yes, just make sure your potatoes are roughly the same size and that there’s still room in your crock pot for air circulation. A 6-quart slow cooker can typically handle 6–8 medium russets with no issues.

7. Can I add toppings before cooking?

It’s best to wait until after the potatoes are fully cooked to add toppings. The heat and moisture inside the slow cooker can make toppings soggy or separate. Prep your toppings ahead and load them on just before serving.

Final Thoughts: Why This Recipe Belongs in Your Weekly Rotation

And that’s a wrap on one of the easiest side dishes you’ll ever make. These Crock Pot Baked Potatoes are the kind of recipe that just makes sense—minimal prep, maximum reward, and totally flexible depending on what you’ve got in the fridge.

It’s the perfect weeknight solution, but also ideal for meal prepping, family dinners, or even casual get-togethers where everyone can customize their own loaded potato. I find myself making a batch at least once a week now, especially since they reheat like a dream.

Crock Pot Baked Potatoes

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These Crock Pot Baked Potatoes deliver perfectly tender, fluffy interiors with minimal effort. Simply prepare the potatoes, place them in the slow cooker, and let them cook all day for a no-fuss side dish. Ideal for busy days, they pair beautifully with your choice of toppings—from butter and cheese to turkey bacon and chives.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

4 large russet potatoes

4 teaspoons olive oil

4 teaspoons kosher salt (or to taste)

Optional toppings:
butter, cheese, chives, green onions, turkey bacon pieces, sour cream, salt, and pepper

Instructions

Scrub the potatoes clean under cool running water.

Poke holes all around each potato using a fork or small knife.

Rub each potato with approximately one teaspoon of olive oil and one teaspoon of kosher salt, covering all sides.

Place the seasoned potatoes in the bottom of the slow cooker.

Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until a fork slides in easily.

Use caution when removing—the potatoes will be very hot.

Notes

Choose similarly sized potatoes to ensure even cooking. Russets are best for their fluffy texture. For a crisper skin, remove the potato from the slow cooker and finish it under the broiler for 3–5 minutes. To save time in the morning, start cooking before bed and wake up to ready-to-eat potatoes. Reheat leftovers in the slow cooker or microwave, and refresh with additional toppings like sour cream and green onions.