Perfectly fluffy on the inside, tender all the way through, and totally hands-off — these Slow Cooker Baked Potatoes are about to become your new favorite way to get dinner on the table!
THE EASIEST BAKED POTATOES YOU’LL EVER MAKE!
I know what you’re thinking — why would I make baked potatoes in the slow cooker when I have a perfectly good oven? I said the same thing, honestly. But then I tried it, and I am a happy camper because wow, what a difference! The slow cooker traps in steam and heat in a way that makes the inside of each potato so incredibly fluffy and creamy — it’s honestly kind of unreal. I make these on repeat during the fall and winter, and my family absolutely loves them.
What I love most about this recipe is how well it fits into a busy weeknight. You literally just prep the potatoes in the morning, set your slow cooker, and by dinnertime — boom — dinner is served! No hovering over the oven, no checking on them every 20 minutes. This is the kind of super simple, budget friendly meal that makes life so much easier, and I am here for it. I literally make this several times a month when things get hectic.
These potatoes are perfect as a complete meal when you load them up with toppings, or serve them as a side alongside something hearty like chili, grilled chicken, or a big green salad. They come together with almost zero effort, and the result is always, always impressive. Set the table and get your toppings ready — your people are going to be so happy!
“I made these on a Sunday and had perfectly loaded baked potatoes ready for dinner with zero stress. My kids piled them high with cheese and sour cream and ate every single bite. This is a keeper of a recipe I’ll be using all season long!”
– Melissa
Frequently Asked Questions
Can I use any type of potato for this recipe?
Absolutely! Russet potatoes are my go-to because they have a starchy, fluffy texture that is just perfect for baked potatoes. That said, you can use Yukon Gold potatoes if that’s what you have on hand — they’ll come out a little creamier and slightly denser, whatever you prefer. Just keep in mind that smaller potatoes will cook faster, so you may want to check them a bit earlier.
How long do slow cooker baked potatoes take to cook?
On the HIGH setting, the potatoes take about 4 to 5 hours. On LOW, you’re looking at 7 to 8 hours — which makes the LOW setting perfect for a busy workday when you’re away from the house! The exact time can vary a little depending on the size of your potatoes and your specific slow cooker, so I always check for doneness by piercing the center with a fork or knife — it should slide in easily with no resistance.
Do I need to wrap the potatoes in foil?
Yes, of course! Wrapping each potato individually in aluminum foil helps trap the steam around each one, which is what gives you that perfectly tender, fluffy interior. It also keeps the skins from getting too soft or soggy from the condensation that builds up in the slow cooker. Trust me — don’t skip the foil!
Can I make these ahead of time?
Absolutely! These are honestly great for meal prep. You can cook a big batch, let them cool completely, and then store them in the fridge for up to 4 days. When you’re ready to eat, just reheat in the microwave for 2 to 3 minutes or pop them back in the oven at 350°F for about 15 minutes. They reheat beautifully and taste just as good the next day.
Can I freeze baked potatoes?
Yes! Once the potatoes are fully cooked and cooled, you can freeze them (still wrapped in foil) for up to 3 months. When you’re ready to use them, thaw overnight in the fridge and then reheat in the oven at 350°F until warmed through. They’re a great thing to have stashed in the freezer for those crazy busy nights.
What toppings work best?
Oh, this is my favorite question! The classic combo of butter, sour cream, shredded cheddar cheese, and chives is always a crowd-pleaser and totally family friendly. But you can also go all out and make a loaded potato bar with bacon bits, broccoli, pulled pork, or chili on top — the options are endless! Picky eaters love being able to build their own, too.
How do I keep the skins from being soggy?
Great question! The foil wrapping helps a lot, but if you want slightly crispier skins after slow cooking, you can unwrap the potatoes and pop them under the broiler for 3 to 5 minutes at the end. It makes such a difference! Just keep a close eye on them so they don’t get too dark.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Russet potatoes — Large russets are ideal here because of their fluffy, starchy interior. Try to pick potatoes that are similar in size so they all finish cooking at the same time.
- Olive oil — Rubbing the potatoes with olive oil gives the skin a nice texture and helps the seasoning stick. You could also use melted butter or avocado oil, whatever you prefer.
- Kosher salt — Don’t be shy with the salt on the outside of the potato! It seasons the skin beautifully. Regular table salt works fine too, just use a little less.
- Black pepper — Freshly cracked black pepper adds just the right amount of warmth. Totally optional, but I always add it.
- Garlic powder (optional) — A light dusting of garlic powder on the skin takes these potatoes to the next level. I am not judging if you skip it, but I never do!
- Aluminum foil — Each potato gets wrapped individually. This is key for even cooking and keeping that fluffy texture inside.
- Toppings of your choice — Butter, sour cream, shredded cheddar, bacon bits, chives, broccoli — load them up however your family loves them!
How to Make Slow Cooker Baked Potatoes
Start by scrubbing your russet potatoes really well under cold running water. You want to make sure any dirt is completely removed since you’ll be eating the skin! Pat them completely dry with a kitchen towel — this step matters because moisture on the outside of the potato can make the skin a little soft before it even has a chance to cook properly.
Next, drizzle or brush each potato with a little olive oil — about half a teaspoon per potato is plenty. Then season all sides generously with kosher salt, black pepper, and garlic powder if you’re using it. You want to make sure the seasoning coats the whole skin, so give each potato a little rub to really get it on there. It smells amazing already!
Wrap each potato individually and tightly in a piece of aluminum foil. I like to tear off a piece big enough to wrap it completely with a little overlap so there are no gaps. Place the wrapped potatoes in the bottom of your slow cooker — it’s okay if they’re stacked or slightly overlapping, just try to keep them in as even a layer as possible. Put the lid on and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. No water or liquid needed in the bottom of the slow cooker — the foil and the natural steam from the potatoes do all the work!
When the cooking time is up, carefully remove one potato and test it by squeezing it gently through the foil (use a kitchen towel — it’ll be hot!) or by piercing it with a sharp knife or fork. If it slides in easily with no resistance, they are absolutely done. If it still feels firm in the center, just put the lid back on and check again in 30 minutes. Every slow cooker runs a little differently, so don’t be afraid to trust your instincts here.
When they’re done, carefully unwrap each potato, give it a gentle squeeze from both ends to open it up, and fluff the inside with a fork. Then pile on your toppings and get ready for some seriously happy faces at the dinner table. Boom — dinner is served!
Pro Tips
- Pick similarly sized potatoes — This is super important! If you throw in one giant potato alongside a small one, the smaller one will be done way before the larger one. Try to choose potatoes that are close in size so everything finishes cooking at the same time.
- Don’t skip drying the potatoes — Patting the potatoes completely dry before oiling and seasoning them makes a real difference in the texture of the skin. Any extra surface moisture can lead to softer, slightly steamed-tasting skins — and nobody wants that!
- Add a little water trick — only if needed — Most slow cookers don’t need any liquid for this recipe, but if you have an older model that tends to run dry, you can add just 1/4 cup of water to the bottom of the insert before placing the potatoes in. This prevents any scorching without making the potatoes soggy.
- Crisp up the skins at the end — If your family loves a crispier potato skin, unwrap the cooked potatoes and place them directly on the oven rack under the broiler for 3 to 5 minutes. Keep a close eye on them — they go from perfect to too dark pretty quickly!
- Use LOW for a busy workday — The LOW setting is my personal favorite option because I can pop these in the slow cooker before I leave in the morning and come home to perfectly cooked potatoes. It’s such a weeknight meal game-changer.
- Make a topping bar — Set out all your toppings buffet-style and let everyone customize their own potato. This is especially great for picky eaters and makes dinner feel fun and interactive for the whole family!
What to Serve with Slow Cooker Baked Potatoes
These potatoes are incredibly versatile — they work as a hearty side dish or as the main event when loaded up with toppings. Here are some of my favorite things to serve alongside them:
- Chili — My absolute personal favorite pairing! Spoon a big ladle of chili right on top of an open potato for the ultimate comfort food dinner.
- Grilled or baked chicken — A simple, nutritious protein that pairs perfectly and keeps the whole meal family friendly.
- Steamed broccoli or green beans — A quick, nutritious veggie side that balances out the richness of a loaded potato beautifully.
- A crisp garden salad — Light, fresh, and so easy to pull together while the potatoes are finishing up in the slow cooker.
- BBQ pulled pork or shredded chicken — Pile this on top of the potato for a loaded, crowd-pleasing dinner the whole table will love.
- Soup — A warm bowl of tomato or vegetable soup alongside a loaded potato is pure comfort food perfection on a cold night.
However you decide to serve them, I know your family is going to absolutely love this meal — enjoy every single bite!
Slow Cooker Baked Potatoes
Ingredients
Method
- Scrub the russet potatoes thoroughly under cold running water to remove all dirt. Pat each potato completely dry with a clean kitchen towel.
- Drizzle or brush each potato with 1/2 teaspoon of olive oil, coating all sides evenly. Season each potato with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon garlic powder (if using), rubbing the seasonings all over the skin.
- Wrap each potato individually and tightly in a 12x12-inch sheet of aluminum foil, making sure there are no gaps or openings in the foil.
- Place the wrapped potatoes in a single layer (or slightly stacked if needed) in the bottom of a 6-quart slow cooker. Do not add any water or liquid.
- Cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until a fork or knife inserted into the center of a potato slides in easily with no resistance.
- Carefully remove the potatoes from the slow cooker using tongs. Unwrap the foil (use a kitchen towel — they'll be very hot!), cut open the top of each potato, squeeze the ends gently to fluff the inside, and add your desired toppings. Serve immediately.
