Slow Cooker Baked Potatoes are ideal when you want the taste of a classic baked potato without heating up the oven. Prep them as you normally would, place them in the slow cooker, and forget about them while the appliance does the work—an easy, hands-off side dish that’s ready when you are.
Slow Cooker Baked Potatoes
Potatoes belong at the table more often than not. Whether mashed, roasted, fried, or baked, they’re versatile, comforting, and easy to dress up. Baked potatoes are a classic side, but using the oven can be time-consuming and warm up the kitchen. The slow cooker offers a simple solution: wash the potatoes, rub them with oil and coarse salt, arrange them in the cooker, and cook on low for about six hours. You can leave the house and come home to tender, ready-to-top potatoes that pair well with butter, sour cream, cheese, bacon, chives, or any favorite toppings.
What’s the best way to reheat a baked potato?
There are several reheating methods, each with pros and cons. For the best texture—crispy skin and moist interior—use the oven: it takes about 15–20 minutes but yields the most satisfying result. An air fryer is a good faster alternative for crisping the skin. Cutting the potato in half and warming it in a skillet works well too. The microwave is the quickest option, but it often leaves the skin soft and can dry the interior, so reserve it for when speed matters most.
How To Make Slow Cooker Baked Potatoes
- Rub. Drizzle olive oil over the potatoes and rub until evenly coated. Sprinkle with sea salt and pepper if desired.
- Cook. Place the potatoes in a single layer in the slow cooker. Cover and cook on low for about 6 hours, or until a fork slides in easily.
- Broil (optional). For extra-crispy skin, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes until they reach your preferred level of crispiness. Watch closely to avoid burning.
Storing Slow Cooker Baked Potatoes
Store leftover baked potatoes in an airtight container in the refrigerator for up to four days. Reheat in the oven to preserve moisture and crisp the skin; if you’re short on time, the microwave will work for a quick reheating but may soften the skin.
Ingredients Notes for Slow Cooker Baked Potatoes
- Potatoes: Russets are ideal for that classic baked potato texture and size.
- Olive oil: Avocado oil is a good substitute if preferred.
- Salt: Use coarse sea salt or flaky salt for better texture and flavor.
- Optional: A dash of black pepper or other seasonings to taste.
- Toppings: Classic options include butter, sour cream, shredded cheddar, bacon bits, chives, or green onions—mix and match to create a loaded potato.
Enjoy!
~Nichole
Slow Cooker Baked Potatoes
Ingredients
- 4 Large Russet Potatoes scrubbed clean
- 1 Tablespoon Olive Oil
- 1-2 teaspoons Sea Salt
- Optional: 1 teaspoon of pepper
Instructions
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Rub each potato with oil, then sprinkle with sea salt and pepper if using.
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Place potatoes in the slow cooker, cover, and cook on low for about 6 hours, or until tender when pierced with a fork.
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If you prefer crisp skin, move the potatoes to a baking sheet and broil for 3–5 minutes until crispy, watching carefully to avoid burning.
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Slice almost through each potato, fluff the insides with a fork, and serve hot with toppings such as cheddar, sour cream, butter, chives, bacon, salt, and pepper.