These Easy, No Foil Crock Pot Baked Potatoes are much easier to make than oven-baked potatoes and are already seasoned with olive oil, salt, and pepper, for a baked potato with the perfect amount of tenderness for you to enjoy.
I don’t know about you, but the only thing that I don’t like about baked potatoes is how long they have to cook in the oven before they are ready. Thanks to this recipe (and my slow cooker), that is no longer a problem! I can stick them into the slow cooker in the morning, and they are ready to eat for dinner that night. The slow cooker makes them just tender enough, without them completely falling apart. It is definitely the perfect consistency for a baked potato. Did I mention that you don’t even have to wrap them in foil? How easy!
These potatoes are so simple to get ready to cook. You’ll start by rinsing them off and then poking holes in them with a fork (this has always been my favorite part). Then coat them with olive oil and spread salt and pepper on them. After this, they just have to cook! The flavors really soak in and make the potatoes very tasty.
Why You’ll Love This Recipe
- They are super simple to prepare and you don’t even have to use foil.
- The consistency is perfect! They are soft and easy to eat.
- You don’t have to worry about preheating the oven, wrapping them up, and waiting on them to be ready.
- The slow cooker keeps them warm until you are ready to eat them.
- The salt, pepper, and olive oil are so tasty that you’ll even want to eat the potato skins.
Ingredients You’ll Need
- Russet Potatoes
- Olive Oil
- Salt & Black Pepper
How To Cook Baked Potatoes In The Crock Pot
- Wash the potatoes and poke them with a fork 6-8 times and let dry.
- Coat potatoes with olive oil and rub salt and black pepper over them.
- Place in the slow cooker and cover.
- Cook on high for 3 to 4 hours and low for 7 to 8 hours.
- Remove the potatoes from the slow cooker and slice them open. Top them with your favorite toppings.
What to Serve/Pair with Your Baked Potatoes
Some of my favorite toppings for these Crock Pot baked potatoes are:
- Sour Cream
- Bacon Bits
- Cheese
- Green onions
- Butter
- Salt & Pepper
For an entree to go with these baked potatoes, try this Mississippi Pot Roast. You can even mix it in with your potato - yum! Some of my other favorites to serve with baked potatoes are Smothered Pork Chops, Pot Roast, French Dip Sandwiches, and Steak Bites. These potatoes pair well with just about every veggie, but my favorite would have to be brown sugar carrots. They also pair well with both of the meals listed above.
Popular Substitutions & Additions
- For a more zesty flavor, add paprika in with your salt and pepper.
- If you are trying to cut back on your sodium, use Mrs. Dash in place of the salt.
Storing & Freezing
Best Way To Store Crock Pot Baked Potatoes Without Foil Leftover
The best way to store these slow cooker potatoes leftover is to let them cool completely, then place them in a covered, air-tight container.
How Long Will They Last In the Fridge?
These slow cooker baked potatoes will last for up to 2 days stored in the fridge in a sealed container.
Can I Freeze Crock Pot Baked Potatoes?
Yes, you can freeze these baked potatoes. You will want to wrap them each in plastic wrap so that they won’t dry out, then place them in a sealed, freezer-safe container. They will last for up to 6 weeks in the freezer. Thaw them completely before following reheating directions.
How To Reheat
The best way to reheat your potato without drying it out is to warm it in the oven. Preheat the oven to 350 and heat the potato directly on the rack for about 20 minutes.
FAQs
You can poke them with a fork to make sure that they are soft enough to eat. If they are still hard, they will need to cook a little longer.
Sure! Use your favorite kind of baked potato. My favorites are red and Yukon potatoes.
For crispy potato skins, place them under the broiler for 2-3 minutes. However, make sure to do this just before serving, as the skins will start to soften once they are taken out of the oven.
Other Recipes You’ll Love
- Slow Cooker Cheesy Ranch Potatoes (With Bacon)
- Slow Cooker Shredded Chicken Tacos
- Creamy Slow Cooker Olive Garden Dressing Chicken Pasta
- Creamy Slow Cooker Spinach Tomato Sausage Tortellini Soup
Crock Pot Baked Potatoes
Ingredients
- 6 medium russet potatoes
- 2 tbsp olive oil
- 1½ tbsp salt
- 1 tbsp black pepper
Instructions
- Wash the potatoes and poke them with a fork 6-8 times and let dry.
- Coat potatoes with olive oil and rub salt and black pepper over them.
- Place in the slow cooker and cover.
- Cook on high for 3 to 4 hours or low for 7 to 8 hours.
- Remove the potatoes from the slow cooker and slice them open. Top them with your favorite tops.
Notes
- Sour Cream
- Bacon Bits
- Cheese
- Green onions
- Butter
- Salt & Pepper
- Depending on the size of the potato cooking times may vary. Once potatoes are completely cooked. They can be left in the crock pot for several hours on warm.
- The duration of cooking will differ depending on the size of the potato, with larger potatoes requiring more time and smaller potatoes cooking faster. This technique may be suitable for other potato varieties, such as Yukon Gold or Red potatoes, so don't hesitate to try it out.
- For crispy skins, place the potatoes under the broiler for 2-3 minutes to achieve the desired texture. However, it's essential to do this just before serving, as the skins will lose their crispiness after being taken out of the oven.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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