This super easy way to bake potatoes is sure to become your go-to method, especially on busy weeknights when you want to serve this favorite side for dinner.
I don’t think I’ve ever met anyone of any age who doesn’t love a baked potato. For this reason, plus the fact that they are so easy to prepare and very delicious, baked potatoes are one of the most popular items to serve as a side for dinner. So what’s the problem? Well, if you lead a really busy life, which I know most of you do, and don’t have the hour (sometimes more) it takes to bake potatoes in the oven when you finally get home to prepare dinner, you’ll have to forego this favorite for a side that takes less time. But if you make slow-cooker baked potatoes, the problem will be solved!
We always think of our slow cookers for main dishes and entrees, especially for things that require that low-and-slow cooking process. But just wait until you see what several hours in the slow cooker can do for humble baked potatoes. They come out perfectly cooked, moist, and exceptionally flavorful. And while the outside doesn’t crisp up as it would in a conventional oven, the salt, pepper, and garlic powder we recommend in this recipe are so delicious, you’ll still love eating the skin.
What I love most about this recipe is how easy it is. Once you’ve washed the potatoes, pricked them so the steam can escape, and seasoned them well, you just pop them in the slow cooker, set the timer, and get on with your day. When you get home, your slow cooker baked potatoes will be ready and waiting for you!
Are russet potatoes the only kind you can make in the slow cooker?
No! Russets are a great choice for this recipe, but they’re not the only ones you can use. You can also use Yukon Golds, red potatoes, fingerlings, or even sweet potatoes. You’ll probably have to alter the cooking time for potatoes that are smaller than russets, but the rest of the process remains the same, and the results will be delicious.
How do I store leftovers?
Once the slow-cooker baked potatoes are completely cooled, you can store them in an airtight container in the refrigerator for up to 5 days; reheat them in the microwave, oven, or air fryer. You can also freeze them by wrapping each potato in plastic wrap and then foil or putting them in a freezer-safe bag. They will last in the freezer for 3-6 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Let’s start with the basics. Serve these slow-cooker baked potatoes with Homemade Butter and/or sour cream (or Mexican Crema, which brings a bit of citrusy tang to the spuds). And since we’re rubbing the outside with garlic powder, I also want to suggest topping the potatoes with Easy Oven-Roasted Garlic or Easy Garlic Butter (or both!).
These potatoes are made for nights when you don’t have a lot of time to cook, so try these quick mains that pair beautifully with baked potatoes: Easy Honey-Garlic Steak Bites or Boursin Chicken. Or make your slow-cooker baked potatoes the main dish by topping them with Crock-Pot Taco Meat, chopped-up Roasted Peppers, Fried Corn, and some Chunky Salsa.
Slow-Cooker Baked Potatoes
Ingredients
- 6 medium russet baking potatoes washed and scrubbed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- Desired toppings such as butter, sour cream, or chives
Instructions
- Poke each potato several times with a fork.
- Drizzle the potatoes with olive oil. Sprinkle with garlic powder, salt, and pepper. Massage to evenly coat.
- Place the potatoes in the slow cooker without adding water. Cover and cook on high for about 3 hours, on low for 6 hours, or until the potatoes are fork-tender.
- Carefully remove the hot potatoes from the slow cooker. Slice open and serve with your favorite toppings like butter, sour cream, or chives.
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