Crock Pot Baked Potatoes are our go-to when we want to host a loaded baked potato party or have something different than plain old mashed potatoes at the holidays. You can keep these warm for a long time without them drying out, plus it frees up the oven to cook other things.
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Slow cooked baked potatoes transform simple russet potatoes into an amazing side dish for an easy weeknight meal. You can also use these to make a potato bar with all of your favorite baked potato toppings!
If you love potatoes as much as we do, you’ve got to try our other slow cooker potato recipes like Crock Pot Scalloped Potatoes, Bacon and Cheese Potatoes, and Crock Pot Ranch Potatoes.
Why You’ll Love This Recipe
- Effortless to Make: All you need are a few minutes in the kitchen before letting the Crock Pot do all the work for you! Slow cooker jacket potatoes require no foil or wrapping.
- Meal Prep Option: Start these in the morning and they'll be ready when you get home. They save as great leftovers, too.
- Great for Feeding a Crowd: Have a lot of hungry guests to impress? Use your Crock Pot to cook the potatoes and then just keep them warm for serving.
- Simple Ingredients: There's nothing too fancy about this recipe but it turns out to be delicious every time!
Ingredients
- Russet Potatoes: Choose medium-sized potatoes of a similar size for even cooking. Russets are ideal for baking due to their high starch content which creates that perfect fluffy interior after they’re cooked.
- Olive Oil: All you need is a light coating of oil to help the salt stick to the potatoes. That’s what makes the potato skins so flavorful and tender. You could also use any neutral oil you prefer.
- Salt and Black Pepper: I love using a high-quality salt and freshly ground black pepper to season the slow cooker jacket potatoes. You could also add other seasonings like garlic, onion salt, or paprika if you wanted.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How To Make Baked Potatoes In The Crock Pot
Here’s how to make the best baked potatoes in a crockpot once you have all your ingredients gathered.
- Step 1: Clean and Dry the Potatoes. Scrub each potato well and then dry them off and poke them with a fork 6-8 times.
- Step 2: Season the Potatoes. Drizzle each potato with a light coating of olive oil and use your hands to rub it evenly over the entire surface. Sprinkle generously with salt and pepper, turning to coat all sides.
- Step 3: Cover and Cook. Place the seasoned potatoes in your slow cooker. There's no need to add water. Cover and cook on high for 3-4 hours or on low for 7-8 hours until the potatoes are fork-tender.
- Step 4: Serve. When done, you can slice them open, fluff the insides with a fork, and add your favorite toppings, or keep them warm using the "warm" setting until ready to serve.
Hint: Prep Your Toppings
In the last 30 minutes of cooking time, prepare the topping bar with small bowls of shredded cheese, sour cream, bacon bits, green onion, and butter. If needed, you can chop any fresh toppings the night before and save them in the fridge in Ziploc bags so everything is ready to go the next day.
Expert Tips
- Potato Sizes: Choose potatoes that are similarly sized so they all cook evenly.
- No Foil: Don’t wrap these in foil. That can actually cause them to become mushy.
- Test for Doneness: Insert a fork or knife into the largest potato. Iit should slide in easily with little resistance. If you feel any firmness, continue cooking in 30-minute increments until they are tender.
Storage Directions
- Storing: Leftover slow cooker baked potatoes keep in an airtight container in the refrigerator for up to 3 days. Leftovers keep best if you don’t cut them open, just keep the potatoes whole.
- Reheating: Reheat the potatoes in a 350°F oven for 15-20 minutes until heated through. Microwaving is quicker (about 2-3 minutes on medium power), but may result in slightly rubbery texture. To help prevent this, wrap the potato in a damp paper towel before microwaving.
- Make Ahead: These potatoes are perfect for meal prep! You can cook a batch and refrigerate them for quick weeknight sides.
Serving Suggestions
These slow cooker baked potatoes without foil are great for a casual weeknight dinner, game day party, or potluck. Here are some ideas for how to serve them.
- Crock Pot baked potatoes with no foil are perfect for building your own potato bar, especially if you have picky eaters! Arrange small bowls with toppings like sharp cheddar, crispy bacon bits, fresh chives or green onions, sour cream or Greek yogurt, butter, and seasonings.
- Make homemade chili and have it with a slow cooker baked potato. Try our copycat Wendy's chili or white chicken chili. Both chili recipes are so hearty and delicious.
- These potatoes go so well with pulled pork. I recommend slow cooker BBQ pulled pork or Hawaiian pulled pork and a side of coleslaw.
- Use leftover baked potatoes to make twice-baked potatoes or breakfast hash by dicing and sautéing them with onions and peppers. Serve with breakfast casserole and easy cinnamon rolls for an amazing brunch!
Recipe FAQs
No, you don't need to add any water to the slow cooker. The potatoes will let off steam and that’s enough moisture.
Yes, you can use other varieties, but russets are ideal for their fluffy texture. Sweet potatoes work well with a similar cooking time. Yukon golds or red potatoes can also be used but will have a creamier, less fluffy texture. Adjust the cooking time slightly for smaller potatoes.
Gummy texture usually occurs if the potatoes sit too long in the slow cooker after being fully cooked. For best results, serve them promptly after cooking or switch to the "warm" setting rather than continuing to cook them.
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Crock Pot Baked Potatoes
Ingredients
- 6 medium russet potatoes
- 2 tbsp olive oil
- 1 ½ 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
- Use same-sized potatoes for even cooking and consistent results.
- Don’t use foil to wrap them. Iit can make potatoes gummy in the slow cooker.
- Dry the potatoes completely after washing so the oil and seasonings stick better.
- Season generously with salt and pepper for the best flavor.
- Use the "warm" setting after cooking.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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