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Why You’ll Love This Easy Recipe
- Set it and forget it: Just prep, place in the slow cooker, and enjoy hands-off cooking.
- Frees up oven space: Ideal for busy nights or when you’re making multiple dishes for a holiday.
- Perfectly fluffy interior: Thanks to slow, gentle cooking, these potatoes come out light and soft every time.
- Customizable toppings: Easily dress them up with your favorite cheeses, bacon, and herbs.
The Best Potatoes for Baking
Russet potatoes are the champions for baking because of their high starch and low moisture. This combination means their flesh turns light and fluffy when cooked, avoiding any gummy or dense texture. The sturdy skin crisps up nicely to hold all your toppings, which makes russets the ideal choice for crockpot baked potatoes.
Ingredients You’ll Need
For the Potatoes:
- 4-6 russet baking potatoes
- 2-3 teaspoons extra-virgin olive oil (about 1/2 teaspoon per potato)
- 1-1 1/2 teaspoons kosher salt (about 1/4 teaspoon per potato)
- Aluminum foil
For Toppings:
- Freshly grated cheese (such as extra sharp cheddar)
- Nonfat plain Greek yogurt (or sour cream)
- Chopped chives
- Cooked and crumbled smoked beef bacon
How to Make Crockpot Baked Potatoes (Step-by-Step)
- Scrub the potatoes and dry them completely. Clean skin helps seasoning stick better.
- Prick each potato all over with a fork. This prevents steam buildup inside as they cook.
- Drizzle each potato with 1/2 teaspoon extra-virgin olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the oil and salt evenly over the surface.
- Wrap each potato tightly in a large piece of aluminum foil. This keeps moisture in for tender skin.
- Place the wrapped potatoes in the slow cooker. Arrange them comfortably without overcrowding.
- Cook on high for 4 to 5 hours or on low for 8 to 10 hours, until soft but not soggy. Carefully unwrap potatoes when done—they’ll be hot!
Foil vs. No-Foil: Which is Better? (Our Test)
Wrapping your potatoes in foil creates a soft, “steamed” skin because the trapped moisture can’t escape. The potato inside stays moist, making the skin tender and flexible. Without foil, the skin dries out more directly in the crockpot’s heat, resulting in a firmer, drier texture—closer to an oven-baked potato. This recipe uses foil for that classic soft skin, but if you want a crispier outer layer, try cooking without foil. A side-by-side test really shows the difference in texture and skin firmness. Learn more about how to make crockpot baked potatoes.
The Secret to Crispy Skin (After Cooking)
If you prefer crispy potato skins after slow cooking, try these simple methods:
- Oven broiler: Place unwrapped potatoes on a baking sheet and broil for 3–5 minutes, watching closely to avoid burning.
- Air fryer: Set your air fryer to 400°F and crisp potatoes for 4–5 minutes until the skin is nicely browned and crispy.
Both options transform the soft skin into a deliciously crunchy crust. If you love versatile cooking methods, you might also enjoy exploring other air fryer recipes.
Topping Ideas for a Baked Potato Bar
The Classic Bar
Butter, sour cream, smoked beef bacon, sliced chives—simple and satisfying.
The Tex-Mex Bar
Chili, gooey cheese sauce, fresh salsa, and creamy guacamole create a bold flavor fiesta.
The BBQ Bar
Pulled pork, tangy coleslaw, and smoky BBQ sauce make for a hearty, savory treat.
Explore these themes to keep your baked potato nights exciting and delicious. For more hearty meal inspiration, check out our collection of dinner recipes.
Tips for Perfect Results Every Time
How to Know When They’re Done
Use a fork to test tenderness. The potato should slide in easily without resistance but not fall apart.
How Many Potatoes Can I Cook?
This depends on your slow cooker size. A 6-quart slow cooker can generally handle 6–8 medium russet potatoes comfortably.
Do I Need to Add Water?
No water needed. Potatoes cook by steaming in their own moisture, sealed by the foil and crockpot environment.
Storing and Reheating
Store leftover crockpot baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm, microwave for a quick option, or use the air fryer for a reheating method that crisps the skin nicely.
Frequently Asked Questions
Why are my potatoes soggy?
Overcooking or leaving potatoes on the “warm” setting too long with the lid on traps condensation, causing sogginess. Remove potatoes promptly when done.
Why are my potatoes still hard in the middle?
Very large potatoes might need extra cooking time. Older slow cookers may not reach optimal heat. Add an hour of cook time if needed.
Why did the bottoms of my potatoes get dark and mushy?
This usually happens when potatoes sit on “warm” too long after cooking. Remove them once tender to avoid this texture issue.
Conclusion
This crockpot baked potatoes recipe is truly a game-changer for easy, comforting dinners. It frees up your oven, requires minimal prep, and delivers fluffy, flavorful spuds every time. I’d love to hear how yours turn out! Are you team foil or no-foil? Let me know in the comments below!
Crockpot Baked Potatoes
Ingredients
Equipment
Method
- Scrub and dry the potatoes. Wrap each in aluminum foil after pricking with a fork, drizzling with oil, and sprinkling with salt.
- Cook the potatoes in a slow cooker on high for 4-5 hours or low for 8-10 hours until soft.
- Unwrap the hot potatoes, split them, and top with cheese, chives, bacon, and yogurt as desired.
