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Perfect Crockpot Baked Potatoes Recipe (Easy & Fluffy)

Perfect Crockpot Baked Potatoes

These easy slow cooker baked potatoes are made with russet potatoes, olive oil, kosher salt, and optional black pepper. They cook without added water for tender, fluffy centers and pleasantly dry baked-style skins.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 potatoes, about 8–10 ounces each Large russet potatoes
  • 1 tablespoon Olive oil
  • 1 teaspoon, or to taste Kosher salt
  • 1/4 teaspoon, optional Black pepper
Toppings
  • As desired Butter, sour cream, shredded cheese, chives, bacon, or chili

Method
 

Step-by-Step
  1. Scrub the russet potatoes thoroughly under cool running water, dry them well, and trim away any blemishes. Pierce each potato several times with a fork.
  2. Rub the potatoes with olive oil, then season all over with kosher salt and optional black pepper. Arrange them in a single layer in the slow cooker without adding water.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The potatoes are ready when a knife or skewer slides easily through the center and the flesh feels soft throughout.
  4. Split each potato immediately and fluff the center with a fork. Finish with your favorite toppings and serve while hot.

Notes

Use potatoes of similar size so they finish together. Very large potatoes may need the longer end of the cooking range. Do not lift the lid repeatedly, and serve the potatoes as soon as they are tender for especially fluffy centers. Foil is optional, but it creates softer, more steamed skin; leaving potatoes unwrapped gives drier, more traditionally baked skin.