Slow Cooker Baked Potatoes: Fluffy, Make-Ahead Side

Crock pot baked potatoes are the ultimate set-it-and-forget-it side. Making baked potatoes in a slow cooker frees up oven space and lets you cook several at once with minimal effort. Rub the potatoes with oil, season simply with salt and pepper, then cook on high for about 4–6 hours until they’re fork-tender. The result is a fluffy interior and a soft, eatable skin.

These crock pot baked potatoes pair perfectly with a hearty protein such as sous vide or grilled steak, a pork roast, or a vegetarian black bean burger, and they make an ideal side for a weeknight dinner or a casual gathering.

I’m a baked potato enthusiast, and this slow cooker method makes reliably great results. If you love classic baked potatoes but want the convenience of hands-off cooking, these crock pot baked potatoes are for you. The key cook time we use is 4–6 hours on high, depending on potato size.

What You Need for Crockpot Baked Potatoes

• Large russet potatoes: Russets give the classic fluffy baked potato texture. Idaho potatoes work the same way. Try to select potatoes that are similar in size so they cook evenly.
• Olive oil: A small amount of oil softens the skin and helps seasonings adhere.
• Salt and pepper: Keep the seasoning simple, or use coarse salt for extra texture.

Variations

You can use many kinds of potatoes in the slow cooker. Size and variety affect cook time and texture—larger potatoes need longer, and waxy varieties will be less fluffy than russets. Ideas to try:

• Sweet potatoes
• Yams
• Yukon Gold potatoes
• Red potatoes
• Fingerling potatoes

FAQ for Baked Potatoes in the Crock Pot

Do I have to poke holes in my baked potatoes? You don’t strictly have to, but pricking each potato a few times with a fork helps them cook evenly and prevents steam pockets.

Do I need to use aluminum foil? No. The slow cooker traps moisture, creating steam, so foil isn’t necessary.

Why are my potatoes turning black in the crock pot? Potatoes can discolor if the flesh is exposed to air after peeling or cutting. To avoid this, keep them whole until after cooking.

How long to cook potatoes in crock pot? For large russet potatoes, cook on high for 4–6 hours or until they are easily pierced with a fork.

Toppings for Baked Potatoes

Dress your crock pot baked potatoes however you like. For a baked potato bar or a simple weeknight side, try any of these:

• Sour cream or Greek yogurt with chopped chives
• Bacon bits
• BBQ sauce and shredded cheddar
• Salsa
• Green onions
• Leftover chili
• Butter, salt and pepper
• Vegan cheese or queso

What to Do with Leftover Crock Pot Baked Potatoes

Leftover slow cooker potatoes can be repurposed in many delicious ways. Here are a few favorite ideas:

• Potato Salad – Dice the cooked potatoes and toss with hard-boiled eggs, cheddar, bacon, Greek yogurt and mayo for a creamy potato salad.
• Twice-Baked Potatoes – Scoop the centers, mash with your favorite mix-ins, return to skins and bake or broil briefly for a crispy top.
• Mashed Potatoes – Use baked potatoes to make ultra-fluffy mashed potatoes: mash with milk, Greek yogurt or butter, and season to taste.
• Chili-Topped Potatoes – Top a reheated baked potato with beef or vegetarian chili for a filling meal.

How to Serve Your Crock Pot Baked Potatoes

Serve these potatoes as a hearty side alongside a protein like steak or grilled chicken and a non-starchy vegetable such as asparagus or steamed broccoli. For a comforting meal, top a warm baked potato with chili, sour cream and a little shredded cheese.

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Crock Pot Baked Potatoes — Recipe

Author: Lee Funke

Prep: 5 mins • Cook: 4 hrs (approx.) • Total: 4 hrs 5 mins • Serves: 4

Ingredients

• 4 large russet or Idaho potatoes (about 3/4 lb each)
• 2 teaspoons olive oil
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the potatoes: rinse them under warm water and rub gently with your fingers to remove any dirt. Pat dry with a towel.
2. Use a fork to pierce each potato on all sides (about 8–10 times) so steam can escape while cooking.
3. Rub each potato with olive oil, then season the skins generously with salt and pepper.
4. Place the potatoes in a single layer in the bottom of the slow cooker. Cover and cook on high for 4–6 hours, depending on size. Test for doneness by piercing with a fork—the interior should be soft and fluffy while the outside remains intact.
5. When done, let the potatoes rest for 10–15 minutes, then slice open and serve with desired toppings.

Nutrition (per serving, approximate)

Calories: 150 kcal • Carbohydrates: 26 g • Protein: 3 g • Fat: 5 g • Fiber: 2 g • Sugar: 1 g

Nutrition values are approximate and intended as a general guide.