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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.
JUST TAKE ME TO THE CROCK POT BAKED POTATOES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy baked potato recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
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.
Should I Bake My 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.
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 and cover. Cook on high for 4 hours or low for 7 hours.
Can I Bake Potatoes In An Instant Pot, too?
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.
Popular Baked Potato 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)
- BBQ Pulled Pork or Chicken
- Sauteed Onions & Peppers
- Salsa & Queso
- Steamed Broccoli & Shredded Cheddar
LOOKING FOR MORE EASY SIDE DISH RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING CROCK POT BAKED POTATOES:
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Crock Pot Baked Potatoes
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons sea salt
- 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.