Crock Pot “Baked” Potatoes — an ideal method for making classic baked potatoes on a hot summer day without heating up your kitchen. These slow cooker potatoes are simple to prepare, won’t dry out, and stay warm until you’re ready to serve.
Crock Pot “Baked” Potatoes
Loaded baked potatoes are a quick, satisfying meal or side. They pair perfectly with grilled steak, chicken, or a simple salad and can be topped however you like—light sour cream, chives, bacon bits, steamed broccoli, or shredded cheese are all great options. If you enjoy variations, other favorites include turkey chili- or broccoli-and-cheese–topped potatoes and even Philly cheesesteak–style loaded potatoes.
I often look for new slow cooker recipes and have made these potatoes many times. One of the best benefits is that they’re ready when you walk in the door: toss them in the crock pot in the morning, and by dinner they’re tender and ready to dress. The skins tend to take on a slightly deeper color than oven-baked potatoes, but the flavor and texture inside are very similar to oven-baked spuds. Cleanup is minimal, and because you’re not using the oven you avoid heating up the house—perfect for warm weather cooking.
A quick note about cookers: while I own and use an electric pressure cooker for many tasks, I still reach for the slow cooker for hands-off recipes like these. A programmable slow cooker that switches to a warm setting when finished is especially convenient. If yours has a meat probe or an automatic keep-warm function, those features make entertaining and weeknight dinners even easier.
Why this method works
Cooking potatoes in the crock pot is essentially a low-and-slow approach that steams and bakes them at steady, gentle heat. Wrapping each potato in foil locks in moisture and helps the potatoes cook evenly. The result is a tender center perfect for mashing with a fork and piling high with your favorite toppings.
More baked potato ideas
- Loaded Turkey Santa Fe potato skins — a lighter twist with seasoned turkey and zesty toppings.
- Baked potato soup — a comforting way to turn baked potatoes into a creamy, hearty bowl.
Crock Pot “Baked” Potatoes — Recipe
A hands-off way to make perfect baked potatoes in your slow cooker. Tender inside, flavorful skin, and ready when you are.
Prep: 5 mins
Cook: 4 hrs (high) or 8 hrs (low)
Total: 4 hrs 5 mins (high) / 8 hrs 5 mins (low)
Yield: 4 servings — 1 potato per serving
Calories: 110 per potato
Carbs: 22 g | Protein: 4 g | Fiber: 3 g
Ingredients
- 4 medium russet potatoes
- Aluminum foil
- Toppings as desired: light sour cream, fresh chives, bacon bits, steamed broccoli, shredded cheese, etc.
Instructions
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Dry each potato completely with a clean towel or paper towel.
- Using a fork, prick each potato several times to allow steam to escape while cooking.
- Wrap each potato individually in aluminum foil.
- Place the wrapped potatoes in the slow cooker. Arrange them so they sit comfortably without overcrowding.
- Cook on low for about 8 hours, or on high for about 4 hours, until a fork slides easily into the center.
- Carefully remove the potatoes from the slow cooker, unwrap, and split open. Fluff the insides with a fork and add your favorite toppings before serving.
Tips and variations
- If you prefer crispier skins, unwrap the potatoes for the last 15–20 minutes of cooking, or finish them briefly under a broiler for a few minutes—watch closely to prevent burning.
- For a smoky flavor, grill the potatoes for a few minutes after slow cooking, or add smoked paprika to your toppings.
- Leftovers store well: refrigerate any extra baked potatoes for up to 3–4 days and reheat in the oven or microwave.
Last step
If you try this recipe, please rate it and leave a comment describing what toppings you used or any variations you enjoyed. Feedback helps refine recipes and makes it easier for others to try something delicious.
Nutrition
Serving: 1 potato — Calories: 110 kcal — Carbohydrates: 22 g — Protein: 4 g — Fiber: 3 g