Slow Cooker Baked Potatoes are perfect for when you don’t want to wait for the oven! Prep the potatoes like normal, set them, and forget them for an easy side dish that takes away all the hassle and heat from the oven!
Slow Cooker Baked Potatoes
Personally, I think potatoes should be included in just about every meal. Whether it’s Mashed Potatoes, or Roasted Potatoes, I love them all! There’s even an international day of the potato. That’s how beloved this starch is. They’re just so versatile! Fried, mashed, roasted, and now slow cooked. Baked potatoes are one of those classic side dishes that are delicious but just take way too long. Well, I’ve found a way to still get that side dish without having to constantly worry about the oven. Once again the slow cooker saves the day! Just wash your potatoes, coat in oil and sea salt, set them in the slow cooker and done. Cook on low for 6 hours and let the appliance do all the work. You’re safe to leave the house and come home to a delicious baked potato that you can dress up any which way you like!
What’s the best way to reheat a baked potato?
There’s a few different options when it comes to reheating a baked potato and each option has its merits. For the best overall in keeping the crispy outside of a baked potato without drying out the insides I recommend using the oven. This method does take a bit (usually around 15-20 minutes) but is worth it. For a slightly quicker option you could put the baked potato in the air fryer or cut the potato in half and heat it up in a skillet on the stove. The quickest method of course is going to be in the microwave. However, this tends to dry out the potato and the skin will no longer be crisp. I would resort to the microwave method only if you have to.
How To Make Slow Cooker Baked Potatoes
- Rub. Drizzle the olive oil over the potatoes and rub until fully coated. Sprinkle them with the sea salt (and pepper if using).
- Cook. Place the potatoes in your slow cooker in an even layer. Cover and cook on low for about 6 hours. Potatoes should be easily pierced with a fork when done.
- Broil. This step is totally optional but if you want that restaurant quality crispy skin on the outside of the baked potatoes, remove them from the slow cooker and place on a baking sheet. Broil in your oven for 3-5 minutes until the outside reaches your desired crispiness. Just be sure to keep an eye on them as they broil so they don’t begin to burn.
Storing Slow Cooker Baked Potatoes
Leftover baked potatoes can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven so as not to dry out the potatoes. However, a minute or so in the microwave will work in a pinch.
Ingredients Notes for Slow Cooker Baked Potatoes
- Potatoes – I find russet potatoes to be the best size and type for that classic baked potato feel.
- Olive Oil – Avocado oil is also great.
- Salt – Sea salt is a must! You want those big, flaky pieces.
- Optional – A dash of pepper for a bit more flavor, or any other seasonings you want.
- Toppings – Butter and sour cream, bacon bits, chives, shredded cheddar cheese, or green onions. Have fun and make a loaded baked potato!
Enjoy!
~Nichole
Slow Cooker Baked Potatoes
Ingredients
- 4 Large Russet Potatoes scrubbed clean
- 1 Tablespoon Olive Oil
- 1-2 teaspoons Sea Salt
- Optional: 1 teaspoon of pepper
Instructions
- Rub each of the potatoes with oil and sprinkle with salt and pepper.
- Place the potatoes in the slow cooker, cover, and cook on low for 6 hours or until fork-tender.
- For crispy skin, transfer the cooked potatoes to a baking sheet and broil in the oven for 3 to 5 minutes or until crispy to your liking.
- Slice in half, leaving them connected at the bottom, then fluff the potato and serve hot with shredded cheddar cheese, sour cream, butter, chives or green onions, crispy chopped bacon, salt and pepper if desired.
