Here’s an easy, hands-off way to make baked potatoes in a crockpot—perfect when the oven’s busy.
Crockpot Baked Potatoes
Ingredients
- Russet potatoes (as many as fit, similar size)
- Olive oil (optional)
- Salt
Instructions
- Scrub & dry the potatoes.
- Prick each potato 3–4 times with a fork.
- (Optional) Rub lightly with olive oil and sprinkle with salt.
- Wrap each potato in foil (recommended for even cooking and soft skins).
- Place in the crockpot, cover, and cook:
- Low: 7–8 hours
- High: 4–5 hours
Potatoes are done when a knife slides in easily.
For Crispy Skins (Optional)
After slow cooking, unwrap and bake at 425°F / 220°C for 10–15 minutes, or broil a few minutes.
Topping Ideas
- Butter, sour cream, chives
- Cheddar & bacon
- Chili & cheese
- Greek yogurt & herbs
Tips
- Try to use similar-sized potatoes so they cook evenly.
- Don’t stack too tightly—leave a little airflow.
- Leftovers keep well and reheat nicely.
If you want a no-foil version, sweet potatoes, or loaded crockpot potatoes, I can share those too. 🥔
