Slow Cooker Baked Potatoes
Soft, fluffy potatoes with tender centers and deliciously seasoned skins—made without turning on the oven.
Ingredients
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4–6 medium russet potatoes
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1–2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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Aluminum foil, optional
1. Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Dry them well, then prick each potato several times with a fork.
Rub the skins lightly with olive oil and sprinkle with salt and pepper.
2. Wrap the Potatoes
Wrap each potato individually in aluminum foil if you prefer a softer skin.
Note: Foil is optional. Potatoes can also be cooked unwrapped directly in the slow cooker, which gives the skin a somewhat drier texture.
3. Add to the Slow Cooker
Place the potatoes in a single layer in the slow cooker. You don’t need to add water.
Cover with the lid.
4. Cook
Cook on:
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LOW: 6–8 hours
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HIGH: 3–4 hours
Cooking time depends on the size of the potatoes. They’re ready when a fork or thin knife slides easily into the center.
5. Serve
Carefully remove the hot potatoes, unwrap if necessary, and cut a slit across the top.
Fluff the inside with a fork and add your favorite toppings.
Delicious Toppings
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Butter
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Sour cream
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Shredded cheddar cheese
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Chives or green onions
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Cooked bacon
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Broccoli
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Chili
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Pulled chicken or beef
Helpful Tips
Choose russet potatoes: Their high starch content gives you a light, fluffy interior.
Don’t overcrowd the cooker: Arrange the potatoes so they cook as evenly as possible.
Check for doneness: Potato size varies, so use tenderness rather than the clock alone.
Simple Serving Idea
Top a hot baked potato with butter, cheddar cheese, sour cream, and chopped green onions for an easy and filling meal.
