Fluffy, tender Crock Pot Baked Potatoes are the best way to enjoy these steakhouse classics! Baked potatoes are perfect for everything from outdoor summer dinners to involved holiday meals, and your slow cooker makes them even easier to enjoy by doing all the work.
My Crock Pot has taken up its seasonal residence next to my coffee maker, guys.
With the steady stream of small appliance additions in our kitchen (sous vide, air fryer, second pressure cooker…), I’m really starting to wonder how much more counter space I can sacrifice.
No matter what kind of newfangled contraption we get, though, our slow cooker will never be replaced.
Does my Instant Pot have a slow cooker function? Yeah.
But don’t think it’s taking the place of my old standby.
I’m ready for all the fall comfort food, and – believe me – these Crock Pot Baked Potatoes are gonna be on repeat for the next few months.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Ingredients
The beauty of baked potatoes is how easy they are to make – and how customizable they are.
- Russet potatoes – arguably the best potato to enjoy “baked.”
- Olive oil – this acts as a barrier to dryness, keeping the potatoes moist inside. It really does make a difference!
- Salt – optional, but tasty.
- Toppings – while the standard butter & pepper version is amazing in its simplicity, you should definitely switch it up and try something new!
- Fully loaded (butter, sour cream, shredded cheddar, chopped bacon, chives)
- Buffalo (sour cream, blue cheese, Buffalo sauce, chives)
- Chili
- BBQ pulled pork or chicken
- Sauteed onions & peppers
- Meatballs & marinara sauce
- Salsa & queso
- Steamed broccoli & shredded cheddar cheese
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
What type of potato makes the BEST baked potato?
Do you know the differences between potato types?
- Idaho and Russet Potatoes are high in starch and low in moisture, making them the best choice for this particular recipe. They also make the very best French fries ever!
- All-Purpose Potatoes like Yukon Gold are good for just about anything, especially mashing.
- Waxy Potatoes, like fingerlings or red-skinned varieties, hold their shape after cooking, making them best for roasting, casseroles, and potato salads.
How To Bake a Potato In A Crock Pot:
- First, wash and thoroughly dry your potatoes.
- Next, prick them with a fork, rub them with oil, and sprinkle liberally with salt.
- Place the potatoes in the bottom of the crock of a slow cooker and cover. Cook on high for 4 hours or low for 7 hours.
FAQ
Should I bake potatoes with or without foil?
That’s honestly a personal preference. We’re used to foil-wrapped potatoes thanks to trips to the steakhouse, but the barrier the foil creates actually creates a different end product!
Using foil traps steam between the foil and the potato skin, leaving you with a softer skin. If you prefer a crispy seasoned potato skin, opt for foil off.
Can I bake potatoes in an Instant Pot?
Absolutely! Baked potatoes are just as yummy in an electric pressure cooker, also. Cooking them in this way is definitely the most satisfying in terms of speed, so if you’re in a time crunch, this is your solution!
To bake potatoes in an Instant Pot, follow the recipe directions up to the slow cooker instructions. Instead, place 1/2 cup of water into your pot and set a trivet in the bottom. Place the prepared potatoes on the trivet. Close the lid and pressure valve, then cook on manual/high pressure for 12-15 minutes, depending on the size of your potatoes. Allow a natural pressure release.
More easy side dishes to try!
HELPFUL KITCHEN TOOLS FOR MAKING CROCK POT BAKED POTATOES:
- A Crock Pot
(obviously) - Some seriously delish Sea Salt
- Kitchen Tongs
- A Sharp Knife Set
(obviously)
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Crock Pot Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons sea salt
Instructions
- Wash and scrub each potato, making sure not to scrub the skin off. Dry well.
- Pierce each potato with a fork a few times, to ensure they don’t explode while cooking.
- Rub each potato with olive oil, then sprinkle well with salt. Place the potatoes in the bottom of the slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours. Remove from crock and allow to cool until touchable.
- To serve, cut a slit lengthwise across the top of the potato. Using your fingers, push the ends of the potato in towards the center to loosen the insides and open it it.
- Serve with butter, a twist of black pepper, and/or your favorite toppings.
Jenn says
This may be my new favorite method for cooking potatoes! So fuss-free and easy!
ROBIN G. says
Such a great way to make baked potatoes when you dont want to heat up the house.