Slow Cooker Baked Potatoes Recipe

I have done potatoes this way for a couple of years now and they are truely wonderful. Do them the exact way. yum the family loves them.

Baking potatoes in the slow cooker sounds great! However, one reviewer said she had a roast in the oven all day, at a low temp. It is just as easy to add foil wrapped potatoes to the 5-hour oven baking project. They cook just fine at the lower temp and long baking period. I'm 74 years old, do it all the time, as did my Mother years ago. Works great...saves time, space, etc. You can oil the potatoes before putting in the foil if you wish.

I made these for the first time last night. They turned out great! Tips: Potatoes need to be completely dry ~ Do not wrap in foil ~ Slather in butter &/or olive oil ~ S&P the outsides ~ My potatoes were on the med to smaller side. They were done in 3.5 hours on high ~ The last 30 mins of cooking I took the lid off completely and the potatoes got crispy on the outside (rotating once). I will be doing this again! Thank you for the recipe. Side note: I have a Hamilton Beach 6qt Programable Cooker.

So delicious. I like my skin crispy so I never cover in foil and they are crispy like in the oven.

Tried this in a test run knowing I would have company for dinner the next week and not be home in time to bake anything. (Will never eat/serve a microwaved potato!) “Baked” on low while I was gone, then air fried for a few minutes to crisp the skin…success! Easy peasy, hardly any mess to clean up, and enjoyed by all 😋

Not at all necessary to wrap in aluminum foil (and I don't like aluminum to touch my food anyway). I cook mine on low. If you will be away a longer time, just get bigger potatoes and/or put on a rack in the slow cooker. Works well for sweet potatoes too. (and uncut butternut or acorn squash too just stab it like you do the potato). I baked two of them not long ago and then threw them in my air fryer for a few minutes to crisp up the skin (the best part) - worked great!!!!!! No need to oil and salt either, but it is good that way.

I didn't make any changes and I will make it again. After the potatoes were done, I scooped out the flesh, added sour cream, butter, salt, pepper, and grated cheese. Stirred the combined ingredients and replace them in the potato skins. I recovered them with the foil and placed them back in the slow cooker on low for about 30 minutes. Delicious.

Next time I’ll use smaller potatoes or plan to cook a little longer. I cooked corn on the cob (in the husk, but trimmed on both ends) together with the potatoes and it turned out perfect. I’ll definitely do this again!

I used new red potatoes, rubbed with olive oil and sprinkled with Italian seasonings. Foil is not necessary. Potatoes were excellent and everybody loved them. When I make only a few potatoes I use high heat for 2 1/2 hours. When I have a crockpot full I use high heat for about 4 hours.

Please, please, please don't call this a "baked" potato. It is a cooked/steamed potato & probably is not much worse than a microwaved potato but still a far cry from baking in an oven (or over coals for the adventurous). "Baking" requires dry & open heat to allow the moisture to escape. Any time you wrap in foil or cook in a small, enclosed space you are completely changing the texture of the potato (not for the better).

My change was timing. I made this for a Sunday family dinner at 5pm. As we were leaving the house at the 8 am the temp was changed to the low setting. We had 6 large potatoes. When we returned home around 2pm the potatoes were rotated and I raised the heat to high. At 4:30pm I tested a potato and found them perfect. My other change was using a heavy amount of salt, pepper, garlic and onion powder on the outside. 😉

These baked potatoes always come out of my crock pot steamy hot, well cooked and ready to serve with sour cream, chives and bacon toppings. So easy! I start them around noon and cook them on high for 5-6 hours. Really makes meal prep so simple, and who doesn't love a loaded baked potato! (Note: We live at an altitude of 7,400 feet above sea level, so our cooking times are usually longer than most recipes call for.)

No changes

Doesn't get any easier for a bake potato. Thumbs up!

Can’t wait to make it again next week.

Won’t heat my kitchen.

A keeper! I love that is hands-off cooking. Just place in slow-cooker and come back later to perfectly cooked potatoes. My potatoes were huge, and even so, they were done in about 4 hours on high. I'll definitely be using this method again!

I used the slow cooker function on my instapot aura pro multicooker. They took longer and the texture was off .I think it was the multicooker.

Followed directions, 5 hours on high. Best Ive ever made them and my 10 year was impressed!

Perfect for when you don’t want to have the oven on in 90+ degree weather! So yummy