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.
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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.
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.
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.
What To Serve With Your Slow Cooker Baked Potatoes
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:
How about more slow cooker recipes?
Click here for my entire collection of slow cooker recipes.
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Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt
- 8 russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 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.
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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