Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt

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

4.86 from 7 votes

Slow Cooker Baked Potatoes with Olive Oil & Kosher Salt

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.

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Author Melissa Williams

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.
8 russet potatoes
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.
2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon black pepper
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 seasoned and delicious—don’t skip it!
Cooking time varies by size; medium-large potatoes work best.
To check doneness: insert a steak knife through the foil and into the center—if there’s no resistance, they’re ready.
Keep warm for up to 3 hours using the slow cooker’s warm setting—great for parties.
Stick to the recommended potato type for best results; other varieties may not cook the same.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition