Go Back

Crock Pot Baked Potatoes

Crock pot baked potatoes cook in a slow cooker until their centers are tender enough for a fork to slide through easily. Wrap each russet potato in foil for a simple, hands-off side dish with a fluffy interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium (about 8 ounces each)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Scrub the potatoes.
  2. Dry the potatoes well.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with olive oil.
  5. Sprinkle them evenly with kosher salt.
  6. Wrap each potato tightly in aluminum foil.
  7. Arrange the potatoes in a single layer in a 6-quart slow cooker.
  8. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until a fork slides easily into the center.

Notes

For the most even cooking, arrange the potatoes in a single layer. Refrigerate leftovers for 3 to 4 days; freeze them for up to 3 months.