Crock Pot Baked Potatoes

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There really is nothing the Crock Pot can’t do, and these Crock Pot Baked Potatoes are no exception. This recipe results in perfectly tender potatoes ready to heap with toppings like grated sharp cheddar, tangy sour cream, and crispy crumbled bacon! “Set it and forget it” to simplify your weeknight dinner prep.

Loaded baked potato on a white plate.

Crock Pot Baked Potatoes

It seems like we’re always waiting on the potatoes. I’m starving! We’re waiting on the potatoes. Do we have everything we’re taking over to Grandma’s? We’re waiting on the potatoes. Well, everything else is ready! We’re waiting on the potatoes. Too many nights have been spent warming an entrée on the stovetop for half an hour while spuds sizzle away slowly in the oven.

Skip the stalling, and pop those potatoes in the Crock Pot to bake on low throughout the day! Crispy-skinned and soft-centered, these Crock Pot Baked Potatoes wouldn’t dare delay your dinnertime.

Want mashed potatoes instead? Try our crock pot mashed potatoes recipe that’s just as good as these baked potatoes!

How To Make Crock Pot Baked Potatoes

  1. Scrub the potatoes under warm water to remove any dirt and pat dry. Use a fork to pierce holes in the potatoes.
  2. Rub each potato with the olive oil, then sprinkle generously with salt.
  3. Place the potatoes into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Potatoes should be fork-tender when done.
  4. Carefully remove the potatoes with tongs, slice, and add your favorite toppings. Enjoy!
Collage showing how to make crock pot baked potatoes.

Tips and Variations

  • Choose your spuds wisely! Cooking time will vary depending on the size of the potatoes: look for medium-sized and as uniformly shaped as possible.
  • Don’t be stingy with the salt if you want to enjoy your potatoes, skins and all…  
  • Or substitute the salt for a spice blend like Homemade Fajita Seasoning or Homemade Ranch Dressing Mix for more flavor.
  • Try topping your potato with Hot Crab Dip or Rotel Dip for a creative departure from the standard sour cream fare.
  • Use this recipe as a shortcut in our Twice Baked Potatoes Recipe: let the potatoes bake in the Crock Pot while you’re at work, and finish up the recipe in just 20 minutes when you return home.
  • Have a leftover tater or two? Dice them up and give them a quick pan-fry in the morning to sprinkle into some Chorizo Breakfast Burritos.
Loaded baked potato with cheese and sour cream.

Storage and Reheating

Refrigerator: Store your Crock Pot Baked Potatoes in the fridge for up to 5 days.

Oven: To best achieve that freshly baked texture, reheat the potatoes in the oven for 15-20 minutes at 350°F.

Microwave: If you’re short on time, slice the potato into halves and cover them with a moistened paper towel. Reheat the covered halves in the microwave for about 3 minutes.

Like This Recipe?

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Crock pot baked potato with toppings.

Crock Pot Baked Potatoes

5 from 1 vote
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 Servings


  • 8 medium russet potatoes
  • 1 tablespoon olive oil, divided
  • kosher salt, for salting the outside of the potatoes
  • Toppings of your choice


  • Wash the potatoes to remove any dirt and pat dry. Use a fork to poke holes in the potatoes.
    8 medium russet potatoes
  • Rub each potato with the olive oil, then sprinkle liberally with salt.
    1 tablespoon olive oil
    kosher salt
  • Place the potatoes into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours or until the potatoes are fork tender.
  • Carefully remove the potatoes with tongs, slice, and add your favorite toppings. Enjoy!
  • See post for storage and reheating options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 potato. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1potato | Calories: 394kcal | Carbohydrates: 87g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 1998mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 4mg
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