Slow Cooker Baked Potatoes are an ideal option when you want the comfort of a classic baked potato without heating up the oven. Simply prep the potatoes, place them in the slow cooker, and walk away—an effortless side dish with tender, fluffy centers and optionally crispy skins.
Slow Cooker Baked Potatoes
Potatoes belong on many plates—mashed, roasted, fried, or baked. If you love the classic baked potato but dread the oven time, the slow cooker is a great alternative. Russet potatoes give that familiar fluffy interior and sturdy skin. After a quick scrub, rub them with oil and coarse sea salt, arrange them in the slow cooker, and cook on low for about six hours. The result is a hands-off, crowd-pleasing side you can dress however you like.
What’s the best way to reheat a baked potato?
Reheating options vary by how much crispness you want and how quickly you need it. For the best overall result—crispy skin and moist interior—use the oven (about 15–20 minutes). An air fryer also restores crispness faster. Slicing the potato and reheating in a skillet works well for smaller portions. The microwave is fastest but can leave the skin soft and the interior slightly dry, so use it only when time is tight.
How To Make Slow Cooker Baked Potatoes
- Rub. Drizzle the olive oil over the potatoes and rub until each is evenly coated. Sprinkle with coarse sea salt and pepper if desired.
- Cook. Arrange the potatoes in the slow cooker in a single layer. Cover and cook on low for about 6 hours, or until a fork pierces easily.
- Broil (optional). For crisp, restaurant-style skin, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes, watching closely so they don’t burn.
Storing Slow Cooker Baked Potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to preserve moisture and skin texture; the microwave works for a quick fix but may soften the skin.
Ingredients Notes for Slow Cooker Baked Potatoes
- Potatoes. Russet potatoes work best for the classic baked potato texture and size.
- Olive oil. Avocado oil is a good alternative if preferred.
- Salt. Use coarse sea salt for noticeable flakes and flavor.
- Optional seasonings. A dash of black pepper or your favorite herb blend adds a little extra flavor.
- Toppings. Classic choices include butter, sour cream, shredded cheddar, bacon bits, chives, or green onions—build a loaded potato to suit your taste.
Enjoy!
~Nichole
Slow Cooker Baked Potatoes
Ingredients
- 4 Large Russet Potatoes scrubbed clean
- 1 Tablespoon Olive Oil
- 1-2 teaspoons Sea Salt
- Optional: 1 teaspoon of pepper
Instructions
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Rub each potato with oil and sprinkle with salt and pepper.
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Place the potatoes in the slow cooker, cover, and cook on low for 6 hours or until fork-tender.
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For crispy skin, transfer the cooked potatoes to a baking sheet and broil in the oven for 3 to 5 minutes or until the skin crisps to your liking.
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Slice each potato in half, leaving the halves connected at the bottom, then fluff the interior. Serve hot with shredded cheddar, sour cream, butter, chives, crispy bacon, and additional salt and pepper as desired.