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Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt

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Slow cooked baked potatoes infused with olive oil, kosher salt, and pepper. They’re soft, tender, and melt in your mouth delicious! Get a restaurant-quality baked potato at home in your crockpot! Enjoy them as-is or with your favorite toppings.

baked potato in foil split open with butter sitting in a slow cooker

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Baked potatoes are a delicious and easy side dish. And, they’re the perfect addition to your next BBQ. But, did you know that you can make them in the slow cooker? It’s true! And it couldn’t be easier. 

You know I love an air fryer baked potato, but try them in the slow cooker, too. This recipe is simple and easy.

In this post, I’ll show you how to make baked potatoes in the crockpot with only four simple ingredients: kosher salt, pepper olive oil, and russet potatoes.

closeup of baked potato split open with butter, salt, and pepper

Ingredients For The Best Baked Potatoes

You don’t need much to make an out-of-this-world potato. Below is a list of ingredients with some helpful tips but scroll all the way down for the full recipe card.

Potatoes – Russets make the best baked potato. Give them a good scrub and then pat them dry.
Olive Oil – Try to pick a light, high quality olive oil for the best flavor.
Kosher Salt – Kosher salt has a larger flake than table salt and less additives. I use it instead of iodized salt.
Black Pepper – Freshly cracked black pepper, if you want to get a bit fancy.

overhead shot of potatoes, oil, salt & pepper to make slow cooker baked potatoes

Equipment You’ll Need To Make Your Slowcooker Baked Potatoes

All you need to make these baked potatoes is a roll of tin foil and a crockpot/slow cooker! If you have an instant pot, you can use that as well on the slow cooker setting. 

  • Slow Cooker – This is my slow cooker of choice that I have used for years.
  • Tongs – I love using tongs in the kitchen and they’re especially helpful for handling hot potatoes. I have a variety of sizes but find the smaller ones easier to work with.

How To Make Baked Potatoes In The Crockpot With Tin Foil

STEP ONE: Wash the potatoes. Give the potatoes a scrub under cold water (they grow underground, after all) and then pat them dry with paper towel.

STEP TWO: Prep the potatoes. Lay the potatoes on a baking sheet, poke them with a fork, then drizzle with olive oil and sprinkle with salt and pepper. I like to rub the oil and seasoning into the skin so it is evenly distributed. Then wrap each potato individually in tin foil and place into the slow cooker.

STEP THREE: Cook the potatoes. Cover the slow cooker and cook for 7-8 hours on LOW or 4-5 hours on HIGH. Pierce with a fork in the largest potato to test if they’re done – if there is any resistance, they need more time.

collage of photos prepping potatoes with oil to cook in crockpot

What To Serve With Your Slow Cooker Baked Potatoes

You can use these potatoes to make anything you want! Load them up chili, chicken, broccoli and cheese, crispy bacon, or just plain ol’ butter and sour cream! 

If you are looking for inspiration on what to make with your baked potatoes, you can’t go wrong with meatloaf muffins or crispy baked bbq chicken strips with oven-roasted garlic green beans!  

Don’t forget dessert! My apple slab pie, chocolate chip snack cake, and blueberry crumble all go amazing with this!

overhead shot of foil wrapped potatoes in a slow cooker

Crockpot Baked Potatoes FAQs

Can I Eat The Skin From These Slow Cooker Baked Potatoes?

Yes! In fact, I encourage you to! The skin is seasoned and delicious, not to mention it is where you’ll find the most nutrients!

How Can I Tell If My Baked Potato is Done?

To check to see if they are done, take a steak knife or fork and insert it through the foil and center of one of the largest potatoes. If there is no resistance, they are ready.

Do I have to use Russet Potatoes, or can I use something else?

I don’t recommend using any other white potatoes for this recipe. You can use sweet potatoes as they hold up nicely like a russet potato in the slow cooker, but that’s a different (though equally delicious) vibe.

How do I keep baked potatoes warm?

You can keep them on the warm setting for up to 3 hours until you are ready to serve, making them great for dinner parties!

What size potatoes should I use for baked potatoes?

You’ll want to use a medium-large sized russet potato that is about the size of a baseball. If you use smaller potatoes, they will be done in just a couple of hours, and if you use larger ones, it can take up to 12!! Cooking times will vary depending on the size of the potatoes. I used a medium-large size potato for this recipe.

How do I reheat baked potatoes after storing them?

You can store baked potatoes for up to five days in the refrigerator. To reheat, preheat your oven to 350°F and wrap each potato tightly with aluminum foil before placing them on a baking sheet. Bake for 15-20 minutes or until heated through thoroughly!

Need more ways to cook potatoes? Try these:

Roasted Potatoes
Crash Hot Potatoes
Garlic Mashed Potatoes
Arabic Potato Salad
Baked Sweet Potato Fries

How about more slow cooker recipes?

Slow Cooker Mac and Cheese
Slow Cooker Turkey Stuffing Casserole
Slow Cooker Lasagna

Click here for my entire collection of slow cooker recipes.

baked potato sitting in foil topped with butter with text overlay reading "slow cooker baked potatoes"

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baked potato in foil split open with butter sitting in a slow cooker

Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt

Melissa Williams
Slow cooked baked potatoes infused with olive oil, kosher salt, and pepper. They're soft, tender, and melt in your mouth delicious! Get a restaurant-quality baked potato at home in your crockpot! Enjoy them as-is or with your favorite toppings.
5 from 3 votes
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

  • 8 russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper

Instructions
 

  • Scrub the potatoes well under cold water. Pat the potatoes dry with a paper towel.
  • Place the potatoes on a sheet tray and pierce the skin with a fork.
  • Brush the potatoes with olive oil and sprinkle with salt and pepper. I like to rub the salt and pepper into the skin to make sure it sticks.
  • Tear off pieces of foil and wrap the potatoes individually in foil. Place them in the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  • Unwrap or slice through the foil and add your favorite toppings.

Notes

The skin is delicious and seasoned, I highly recommend eating the whole potato!
Cooking times will vary depending on the size of the potatoes, I used a medium-large size potato for this recipe. 
To check to see if they are done, take a steak knife and insert it through the foil and center of one of the largest potatoes, if there is no resistance they are ready. 
You can keep the potatoes on the warm setting for up to 3 hours after cooking, perfect for parties!
I do not suggest using any other types of potatoes for this recipe.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 39gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 883mgPotassium: 890mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 12mgCalcium: 29mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Benjamin G says

    I’m single and this recipe takes too much time in my eyes, I like fast recipes, not too much time to cook

    • Melissa Williams says

      It takes a long time to cook because it’s a slow cooker recipe. The prep is only 5 minutes, if that, so it really is very quick.

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