Easy Slow Cooker Baked Potatoes are the ultimate set-it-and-forget-it comfort food. With just a few minutes of prep, your slow cooker transforms plain russets into tender, fluffy potatoes with perfectly seasoned skins. It’s a simple method that frees up your oven and keeps the process completely hands-off.
Because these potatoes don’t require foil, they’re healthier, eco-friendly, and easier to prepare. Just a drizzle of olive oil, a sprinkle of sea salt, and a few hours of slow cooking bring out the best in each potato. Once done, the insides are cloud-like and ready for any topping you love—classic sour cream and cheddar, smoky bacon, or fresh herbs.
Interestingly, slow cookers became a kitchen staple in the 1970s when home cooks fell in love with their convenience. Today, this recipe proves that old-school appliances still deliver modern magic. Whether for a weeknight side dish or a cozy dinner spread, these baked potatoes are sure to please.
Recipe Yield: 6 servings
INGREDIENTS
6 Russet potatoes, medium, scrubbed clean
2 tbsp Olive oil
1 tbsp Sea salt, coarse
1 tsp Black pepper, freshly ground
2 tbsp Chives, chopped (optional, for garnish)
1/2 cup Sour cream (optional, for serving)
1/2 cup Cheddar cheese, shredded (optional, for serving)
INSTRUCTIONS
1. Prepare the potatoes:
Scrub potatoes thoroughly and pat them completely dry with a kitchen towel. Leave the skins on for extra texture and flavor.
2. Season generously:
Rub each potato with olive oil, then sprinkle with sea salt and black pepper until evenly coated.
3. Arrange in slow cooker:
Place potatoes directly into the slow cooker without foil. Avoid stacking more than two layers so they cook evenly.
4. Cook until tender:
Cover with lid and cook on High for 4–5 hours, or on Low for 7–8 hours, until a fork easily pierces the center.
5. Serve warm:
Carefully remove potatoes, cut a slit in each, and fluff with a fork. Top with sour cream, cheddar cheese, and chives if desired.
Helpful Tips to Perfect This Recipe
- Choose the right potatoes: Russet potatoes are best for slow cooker baked potatoes because they cook up fluffy inside with slightly crisp skins.
- Avoid overcrowding: Keep potatoes in a single layer whenever possible so they don’t steam unevenly.
- Finish under the broiler: For extra-crispy skins, place cooked potatoes on a baking sheet and broil for 2–3 minutes before serving.
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