How to Make Baked Potatoes Easily in Your Slow Cooker!

Mona - Far From The Farm

October 31, 2025

Perfectly fluffy, budget-friendly slow cooker baked potatoes that make dinner easy and cozy every time without breaking the bank!

Makes: 4

Servings: 4

Pour one cup of water into the bottom of your slow cooker.
Rinse your russets under cold water, scrubbing away any dirt. Use a knife to trim off any bruises, eyes, or green spots.
Use a fork to poke several holes all over each potato so steam can escape while cooking. Then wrap each one tightly in aluminium foil.
Most people prefer to keep the shiny side facing inward toward the potato since it reflects heat and keeps moisture in, but honestly, it will work fine either way.
Place the foil-wrapped potatoes inside your slow cooker. You can stack them if needed, just avoid overfilling so air and steam can circulate.
Traditional slow cooker: Cook on HIGH for 6 to 8 hours or LOW for 10 to 12 hours depending on size.
Instant Pot slow cooker function: Cook on HIGH for 10 hours as this setting runs slightly cooler.
Test the largest potato by piercing it with a fork. If it slides through easily, you’re good to go. If it’s still firm, give them another 30 to 60 minutes.
Carefully remove each potato from the foil, cut it open, and fluff the inside with a fork. Add butter, sea salt, or any toppings you fancy.
If you want crispier skins, brush the potatoes with olive oil, sprinkle with sea salt, and pop them under the broiler for 3 to 5 minutes until lightly golden.

Choose medium to large russets for the best texture.
You can also swap in sweet potatoes for a different flavor that pairs beautifully with spiced toppings like taco meat or pulled pork.
Brush with olive oil and broil for extra-crispy skins if that’s your thing.

Keep leftover baked potatoes in an airtight container in the fridge for up to four days.
Reheat in the oven, microwave, or air fryer for best texture.

Nutrition information is automatically calculated, so should only be used as an approximation.