There’s something magical about the humble baked potato—crispy skin, creamy inside, and endless possibilities for toppings. But when you throw a crockpot into the mix, the whole experience transforms into an international food adventure.
Imagine taking the classic baked potato and adding a slow-cooked twist that amplifies convenience while maintaining that comforting indulgence we all love. The crockpot creates the perfect balance of crispy skin and velvety, tender potato, and this method allows you to set it and forget it—giving you more time to focus on the things that matter.
Whether you’re in the heart of the Southern U.S. or sipping tea in a cozy European kitchen, slow cooking is a universal technique that effortlessly brings out the best flavors. It’s a revelation that makes you wonder why we haven’t been baking potatoes this way all along.
This recipe pairs beautifully with hearty stews or creamy soups—try it alongside Crockpot Stew or Crockpot Broccoli Cheese Soup for a meal that’s as satisfying as it is comforting.
What Makes This Recipe Special?
- I was surprised at how much easier it was to set it and forget it with this crockpot method. It’s a brilliant hack for busy days when you want a hearty meal without a lot of work.
- Growing up in Alabama, baked potatoes were a staple, but this version was a revelation—deliciously creamy and perfectly seasoned, no matter how long they cooked.
- The ability to add your own toppings makes it versatile enough for all tastes, from the simplest butter and sour cream to more adventurous global flavors like chimichurri or a zesty tzatziki sauce.
- I’ve found that the longer you let them cook, the more flavorful they become, which gives you a chance to focus on your other dishes—talk about efficiency!
Crockpot Baked Potatoes Recipe
Equipment
- 4 sheets aluminum foil
- Slow cooker
- Brush
- Small bowl for olive oil
- Aluminum foil
- Fork
Ingredients
- 1 tbsp extra virgin olive oil
- 4 baking potatoes, well-scrubbed
- kosher salt to taste
Instructions
- Poke the potatoes several times with a fork to allow steam to escape.
- Rub each potato with olive oil and sprinkle generously with salt.
- Wrap each potato tightly in aluminum foil to lock in moisture.
- Arrange the wrapped potatoes in the slow cooker, ensuring they fit snugly.
- Cook on Low for about 7 1/2 hours or on High for 4 1/2 to 5 hours, until they’re soft when pierced.
- Unwrap, add your favorite toppings, and serve warm.
Notes
- Use similar-sized potatoes for even cooking.
- For crispy skin, finish the cooked potatoes in an oven or air fryer for a few minutes.
| Nutrition | Value |
| Calories | 254kcal |
| Carbohydrates | 51g |
| Fibre | 4g |
| Fat | 4g |
| Protein | 6g |
Variations To Help You Customise Your Dish!
- Cheesy Delight: Add shredded cheddar, mozzarella, or your favorite cheese blend while the potatoes are hot to create a gooey, cheesy topping.
- Loaded Style: Top with sour cream, crispy bacon bits, chopped chives, and a sprinkle of pepper for a classic loaded baked potato.
- Herb-Infused: Mix dried herbs like rosemary, thyme, or garlic powder into the olive oil before rubbing the potatoes for extra flavor.
- Tex-Mex Twist: Add black beans, salsa, guacamole, and a dash of chili powder for a southwestern-inspired dish.
- Vegetarian-Friendly: Load up with sautéed veggies like bell peppers, mushrooms, and onions for a wholesome, veggie-packed meal.
