The FLUFFIEST Slow Cooker Baked Potatoes
These Slow Cooker Baked Potatoes are the ULTIMATE hands-off side dish — fluffy, tender, and perfectly seasoned. Cooked low and slow, they free up oven space while delivering that classic baked potato texture with minimal prep and zero fuss.
Servings: 4 potatoes
Calories: 220kcal
Cost: 6
Equipment
- 6-quart slow cooker
- fork for piercing potatoes
- baking sheet for optional broiling
- Tongs for handling hot potatoes
- brush or towel for cleaning potatoes
Ingredients
- 4 large Russet potatoes, scrubbed clean
- 1 tbsp olive oil (or avocado oil)
- 1–2 tsp coarse sea salt
- black pepper, garlic powder, or paprika (optional)
- butter, sour cream, shredded cheddar, chives, bacon bits (for serving)
Instructions
- Wash and scrub the potatoes thoroughly, then pat completely dry. Drizzle with olive oil and rub to coat evenly. Sprinkle generously with sea salt and optional spices.
- Use a fork to pierce each potato 3–4 times on all sides. This allows steam to escape and ensures even cooking.
- Place the potatoes directly into the slow cooker in a single, even layer. Avoid stacking if possible. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Check doneness by piercing with a fork — potatoes should be soft all the way through.
- (Optional) For crispy skin, transfer potatoes to a baking sheet and broil on HIGH for 3–5 minutes, watching carefully to avoid burning.
- Slice open, fluff the insides with a fork, and serve immediately with butter, sour cream, cheese, chives, or bacon bits.
Notes
Russet potatoes are key for the FLUFFIEST results. Don’t wrap them in foil — the slow cooker’s sealed heat provides all the moisture they need. For crispy skin, finish under the broiler for 3–5 minutes after slow cooking. Serve with your favorite toppings for a classic comfort side.