Crock Pot Baked Potatoes
Fluffy and tender baked potatoes cooked in a slow cooker, perfect for busy weeknights and customizable with various toppings.
Ingredients
Main ingredients
- 4 to 6 medium russet potatoes, scrubbed Choose similar sized potatoes for even cooking.
- 1 to 2 tablespoons olive oil Used for rubbing on potatoes.
- to taste Kosher salt and black pepper Season generously.
- to taste Optional: garlic powder, onion powder, or smoked paprika Adds flavor if desired.
- as needed Heavy-duty foil Optional for keeping warm after cooking, not during.
Instructions
Preparation
- Scrub potatoes well and dry them completely.
- Prick each potato with a fork 6 to 8 times to allow steam to escape.
- Rub each potato with olive oil and season generously with salt and pepper.
- Place potatoes in the slow cooker in a single layer if possible; a double layer is fine, but rotate halfway.
Cooking
- Cook on High for 4 to 5 hours, or on Low for 7 to 8 hours, until tender.
- For crispier skins, pop them under the broiler for 3 to 5 minutes after cooking.
Notes
Choose similar sized potatoes to ensure even cooking. Avoid adding water as the potatoes release enough steam. Store leftovers in the fridge within 2 hours of cooking.