If you crave a perfectly fluffy, comforting side that feels like a warm hug, this Crock Pot Baked Potatoes Recipe is going to become your new best friend in the kitchen. Imagine coming home to tender, oven-quality potatoes that practically cook themselves all day, freeing you up for more fun and less fuss. With a simple handful of ingredients and a slow cooker, you’re about to unlock a way of making baked potatoes that’s irresistibly easy and consistently delicious. Each bite offers that dreamy contrast of crisp skin and fluffy interior, making it ideal whether you want a standalone snack or a star accompaniment to your dinner.
Ingredients You’ll Need
Simple ingredients make the difference in this Crock Pot Baked Potatoes Recipe. Each one plays a crucial role, from enhancing flavor and texture to ensuring the perfect crispy, salty skin you love.
- Russet baking potatoes: Choose large, even-sized potatoes for uniform cooking and that classic fluffy texture inside.
- Olive oil: This keeps the skin crispy and adds subtle richness without overpowering the natural potato flavor.
- Kosher salt: Coarse salt enhances flavor beautifully and helps dry out the skin for a satisfying crunch.
- Aluminum foil: Wrapping the potatoes locks in moisture and ensures even cooking in the Crock Pot.
How to Make Crock Pot Baked Potatoes Recipe
Step 1: Prep the Potatoes
Start by scrubbing your russets thoroughly, removing any dirt clinging to their skins. Dry each potato completely to help the oil and salt stick. Prick the potatoes all over with a fork—this allows steam to escape so they don’t burst during cooking. Next, drizzle each with olive oil and sprinkle kosher salt, using your hands to rub these evenly all around, coating the skin well. Finally, wrap each potato tightly in aluminum foil; this helps trap heat and moisture for that tender inside you’re aiming for.
Step 2: Slow Cook Low and Slow
Place your foil-wrapped potatoes neatly into your slow cooker. Set it on LOW heat and allow the magic to happen over approximately 8 hours. This long, gentle cooking process transforms the humble potato into a soft, creamy masterpiece. If you’re in a hurry, HIGH heat for 4 hours works, but the low setting is perfect for waking up or coming home to that just-right texture—no oven needed!
Step 3: Unwrap and Add Your Favorite Toppings
Carefully remove potatoes from the Crock Pot—they’ll be very hot inside their foil cocoon. Unwrap them gently to release that tempting steam and slice open the top. Fluff the inside with a fork, preparing the perfect canvas for your toppings. Classic choices like cheddar cheese, chopped chives, crispy bacon bits, and a dollop of sour cream shine here, but feel free to get creative and tailor it to your cravings.
How to Serve Crock Pot Baked Potatoes Recipe
Garnishes
The best part about Crock Pot Baked Potatoes Recipe is how versatile it is with garnishes. Try shredded cheese melting right into the warm flesh, fresh chopped herbs to brighten flavor, or a scoop of creamy sour cream to add tang. Crispy bacon bits add a smoky crunch, while a sprinkle of green onions introduces a zesty freshness that perfectly contrasts the smooth potato.
Side Dishes
This baked potato pairs exceptionally well with a variety of dishes. Serve it alongside grilled meats, roasted vegetables, or a vibrant salad for a balanced, satisfying meal. It’s also a fantastic base for chili or hearty stews, letting that rich sauce soak into every fluffy forkful.
Creative Ways to Present
Want to wow your guests? Present each potato in its foil wrap but slightly peeled back, inviting diners to customize toppings themselves. Alternatively, scoop out the inside after baking and mash it with herbs or cheese, then refill the skins for twice baked potato-style deliciousness. Either way, your Crock Pot Baked Potatoes Recipe will shine as a centerpiece of comfort and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover baked potatoes can be tightly wrapped in foil or stored in airtight containers in the fridge. They’ll stay good for up to 3 to 4 days, giving you easy meal options without extra prep.
Freezing
While potatoes don’t freeze perfectly in their baked state, you can freeze scooped-out potato flesh after mixing with other ingredients like cheese or butter. Freeze in portion-sized containers for quick future meals. Avoid freezing whole baked potatoes as this can alter the texture on thawing.
Reheating
To reheat Crock Pot Baked Potatoes Recipe leftovers, unwrap and place in a preheated oven at 350°F for 15-20 minutes until warmed through. Alternatively, a microwave on medium power for a couple of minutes works well if you’re short on time. Adding a bit of butter or cheese when reheating keeps the potato moist and tasty.
FAQs
Can I use potatoes other than russets for this recipe?
Russets are best because of their high starch content, which leads to that perfect fluffy texture inside. While you can experiment with Yukon Gold or red potatoes, the results will be less fluffy and more waxy.
Do I really need to wrap the potatoes in foil?
Wrapping in foil helps retain moisture and keeps the potatoes from drying out during the long slow cooking process. It also prevents soggy spots by locking in heat evenly, so it’s highly recommended.
How do I know when the potatoes are fully cooked?
Poke the potato with a fork or skewer after the minimum cooking time; it should slide in easily without resistance. If it feels firm, give it more time in the Crock Pot.
Can I cook fewer or more potatoes at once?
Yes! Just be sure your slow cooker has enough space for air to circulate around each foil-wrapped potato. Avoid overcrowding to ensure even cooking.
Is it possible to cook these potatoes without foil?
It’s possible but not ideal, as the skin could dry out and the cooking might be uneven. The foil helps maintain moisture and ensures the skin crisps nicely.
Final Thoughts
There’s something truly comforting about a simple baked potato done right, and this Crock Pot Baked Potatoes Recipe delivers that consistently without any oven babysitting. It’s the kind of dish that feels special yet effortless, making weeknight dinners or weekend gatherings all the more enjoyable. Give it a try—you just might find yourself wondering how you ever baked potatoes any other way.
Print
Crock Pot Baked Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
These Crock Pot Baked Potatoes are a simple and convenient way to enjoy perfectly tender and flavorful baked potatoes without heating up your oven. Wrapped in foil and slow-cooked for hours, they come out soft on the inside with a deliciously seasoned skin, ready to be topped with your favorite extras like cheese, bacon, and sour cream.
Ingredients
Potatoes
- 4–6 russet baking potatoes
Seasoning
- 1 Tbsp olive oil
- 1 ½ teaspoons kosher salt
Other
- Aluminum foil
Instructions
- Prepare the potatoes: Scrub the potatoes thoroughly to remove any dirt, then dry them completely. Use a fork to prick the entire surface of each potato several times to allow steam to escape during cooking.
- Season and wrap: Drizzle each potato with olive oil and sprinkle evenly with kosher salt. Rub the oil and salt over the entire surface of each potato. Next, wrap each potato tightly in aluminum foil to lock in moisture and flavor during slow cooking.
- Slow cook the potatoes: Place the wrapped potatoes in the slow cooker. Cook on LOW for 8 hours or on HIGH for 4 hours, until the potatoes are tender when pierced with a fork. Be careful not to overcook, as this can cause the potatoes to become soggy.
- Serve: Carefully unwrap the potatoes from the foil. Split each potato open and add your favorite toppings such as shredded cheese, chopped chives, crispy bacon, and sour cream for a delicious meal or side dish.
Notes
- Choose russet potatoes for the best texture and baking results.
- Wrapping in foil helps keep the potatoes moist but reduces crispiness of the skin compared to oven baking.
- Check for doneness by piercing with a fork—it should insert easily without resistance.
- If you prefer a crispy skin, finish the potatoes briefly under a broiler after slow cooking.
- Leftover baked potatoes can be refrigerated and reheated or turned into mashed potatoes or potato salad.
