Crock Pot Baked Potatoes
Crock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!
THROW AND GO BAKED POTATOES
After you try these Crock Pot Baked Potatoes you may no go back to other methods. This way of making baked potatoes makes a perfect, fluffy, flavorful baked potato every time! I don’t know about y’all but there have been times I have put potatoes in the oven thinking they’ll be ready in an hour and then all my other food is ready to go for dinner and we’ve realized the potatoes are still hard on the inside so then I gotta throw them in the microwave (which doesn’t give you the same texture) and then I’m mad because it feels like its never consistent. Well this recipe creates perfectly cooked potatoes every time! No turning on the oven required!
I don’t think I will ever make potatoes the same way again! These came out so light and fluffy!! Excellent recipe!
– Marjorie
FREQUENTLY ASKED QUESTIONS:
I have only ever made this recipe using Russet Potatoes. To me, russets are supreme when it comes to baked potatoes, but I would think you could also use Yukon Gold potatoes.
You can use whatever toppings you typically like to put on your Baked Potatoes. Classic toppings like sour cream, bacon pieces, green onions and shredded cheese are all good options. Additionally, you could go full out and add some protein, like Shredded Chicken, or make some Taco Potatoes (so yum!)
Most of my audience (who live in the USA) tend to use a 5-6 qt crock pot. It’s generally the most popular size slow cooker. When baking these potatoes, you may be able to fit more (or less) potatoes in your slow cooker depending on the size, so keep that in mind when determining how many potatoes to use. You could use round or oval but when using a round, keep in mind that some on the bottom can cook faster than the ones on top.
These baked potatoes can be stored in an airtight container and can be kept in the fridge for up to 4-5 days. You can reheat in the microwave or the air fryer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- russet potatoes – these are not only going to be the most affordable option but they are hands-down the best for baked potatoes.
- olive oil – I usually use olive oil but you could use avocado oil or any other oil you prefer to cook with.
- kosher salt – you want a grainy salt. Any type of course salt works well.
HOW TO MAKE CROCK POT BAKED POTATOES:
Scrub potatoes clean under cool water. I do this in a colander in the sink but that’s not required. Using a fork or a small knife, poke holes all around each of the potatoes.
Rub all sides of the potato with a teaspoon each of olive oil and kosher salt. You can add a rolled up piece of foil, or a slow cooker rack if you have one, to the bottom of the slow cooker to help lift the potatoes off the bottom to help keep them from burning or cooking unevenly. Place potatoes into your 6 quart (or larger) slow cooker.
Cover and cook on low 8-10 hours (until fork tender) or on high for 4-5 hours.
Carefully, remove potatoes from the crock pot. Slice down the middle and add toppings of your choice before serving.
CRAVING MORE RECIPES?
Originally published: November 2016
Updated photos & republished: July 2025
Crock Pot Baked Potatoes
Ingredients
For the potatoes:
- 4 large russet potatoes
- 4 teaspoons olive oil (divided use)
- 4 teaspoons kosher salt (divided use)
Optional toppings:
- butter, cheese, chives, green onions, bacon pieces, sour cream, salt and pepper
Instructions
- Scrub 4 large russet potatoes clean under cool water.
- Using a fork or a small knife, poke holes all around each of the potatoes.
- Rub all sides of the potato with a teaspoon each of olive oil and kosher salt.
- Add a piece of rolled foil into the bottom of a 5-6 quart slow cooker or use a rack if you have one. This helps so the bottoms of the potatoes don't burn and everything cooks evenly. Place the prepared potatoes into the bottom of the slow cooker on top of the foil or rack.
- Cover and cook on low 8-10 hours (until fork tender) or on high for 4-5 hours.
- Careful when removing. Potatoes will be very hot. Serve with desired toppings.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I don’t think I will ever make potatoes the same way again! These came out so light and fluffy!! Excellent recipe!
Love hearing that Marjorie! Thanks so much for taking the time to come back and comment – it means a lot!
Delicious, easy and I don’t have to turn on my oven. The texture is so much better than cooking them in the microwave.
May I ask what to do wit the aluminum foil? I am not seeing why you need it. I know I need new glasses but I feel blind.
If you are going to put it in the oven (see post above), you will need it to line the baking sheet. This post is about using up Thanksgiving leftovers as well.
Do these have to be wrapped in foil cause I noticed yours wasn’t in the picture?
Nope! They don’t need to be 🙂
These came out absolutely perfect! So fluffy – wow!
Thank you so much Cara! I appreciate you coming back to let me know!