I use a crockpot all year long. In summer it keeps the kitchen cool, and in fall and winter it’s perfect for soups and easy dinners.
Here’s a simple trick for busy days: put washed potatoes in the crockpot in the morning, set it, and by dinner you have a baked potato bar. It’s an effortless way to serve a comforting meal without spending time at the oven.
My favorite quick topping is a can of heated chili with extra seasoning, plus shredded cheese and sour cream. It’s one of our go-to autumn meals, though I’d happily eat it any time of year.
For best results use medium to large russet potatoes. If your potatoes are small, reduce the cooking time. I used smaller potatoes once and a few were overcooked while the rest were perfect—adjust the time to match the size of your potatoes. Enjoy! What are your favorite baked potato toppings?
Crockpot Baked Potatoes
Pin
Rate
Save
Ingredients
- Russet Potatoes
- Olive Oil
- Kosher Salt
- Foil
Instructions
-
Rinse and scrub the potatoes thoroughly.
-
Pierce each potato several times with a fork or knife.
-
Rub the potatoes with olive oil and sprinkle with kosher salt. Lining them on foil makes this easy—drizzle oil over each potato, rub it in, then rotate and season with salt.
-
Wrap each potato in foil and cook on low for 7–8 hours, or until tender. If your slow cooker is small you can stack potatoes; with a large cooker check doneness around the 7-hour mark.
-
Split the potatoes open and top with your favorite toppings.
Notes
**If you need to save space, you can stack potatoes in a smaller slow cooker. For large slow cookers where potatoes sit on the bottom, check them after about 7 hours to avoid overcooking.
Sharing this recipe with a link is encouraged and appreciated. Copying or posting full recipes and photos without permission is prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow on Pinterest and Instagram for more!