Go Back
Crockpot Baked Potatoes

Fluffy Crockpot Baked Potatoes Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes (10–12 oz each), scrubbed and dried
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter, softened, for serving
  • Optional toppings: sour cream, chives, shredded cheddar, crumbled bacon

Method
 

  1. Scrub potatoes, dry thoroughly, and prick each all over with a fork. Rub with olive oil and sprinkle evenly with salt.
  2. Place potatoes in the slow cooker. Cook on low for 8–9 hours, until a fork slides in easily. (Or cook on high for 4–5 hours.)
  3. Remove potatoes, slice open, fluff the insides with a fork, and top with butter and any desired toppings. Serve hot.

Notes

For the fluffiest texture, use low heat; the long, gentle cook makes a big difference. The cook time is for 4 large potatoes; if using medium ones, start checking an hour early. You can also crisp the skins under the broiler for a couple of minutes after slow cooking, just brush with a little more oil first.