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Slow Cooker Baked Potatoes

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.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 potatoes
Course: Side Dish
Cuisine: American Comfort
Calories: 220
Ingredients Equipment Method Notes

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)

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

Method
 

  1. 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.
  2. Use a fork to pierce each potato 3–4 times on all sides. This allows steam to escape and ensures even cooking.
  3. 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.
  4. Check doneness by piercing with a fork — potatoes should be soft all the way through.
  5. (Optional) For crispy skin, transfer potatoes to a baking sheet and broil on HIGH for 3–5 minutes, watching carefully to avoid burning.
  6. 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.