Crock Pot Baked Potatoes
Over the weekend, our kitchen transformed from cool oasis to tropical rainforest. The thermometer hit 92 degrees, the humidity 99 percent, and my desire to turn on my oven plummeted to zero. Bye bye, oven; hello, Crock Pot Baked Potatoes!
Because we live in cooler Wisconsin and our yard is completely shaded with trees, we rarely turn on our air conditioner. In fact, last summer, in a stubborn faceoff with our thermostat (and an attempt to offset the massive heating bill we accumulated during the winter), we didn’t turn it on at all.
Although hotter areas of the country might not have the luxury of keeping the AC off without inducing heat stroke, limiting oven use still helps keep the kitchen cool.
Fifteen minutes of oven heat for the sake of cookies, I can handle on a hot day. The HOUR PLUS I’d need to bake potatoes? No thank you.
I recently learned that Cook’s Illustrated (the magazine put out by the wonderfully obsessive recipe testers at America’s Test Kitchen) had devised a way to “bake” potatoes in the crock pot, and I thought it was brilliant.
Baked potatoes are one of my family’s favorite sides at our cookouts and my Grammy’s annual Fourth of July feast, but keeping the oven on long enough to cook a potato in the middle of summer is a sweaty feat.
I was worried the crock pot baked potatoes would be too mushy and lack the “fluffiness” I love most in classic baked potatoes, but I was thrilled with the results.
The potatoes could not have been easier to prep, the cooking process was completely hands off, and making the potatoes in the slow cooker left my oven free for greater endeavors (ahem, Lemon Cream Pie).
Once the crock pot potatoes were cooked, it was time for them to meet their ultimate destiny: a shower of toppings. I stuck with the classics—bacon, chives, and cheese—then piled on a big dollop of plain Greek yogurt, my favorite healthy swap for sour cream.
Greek yogurt is excellent source of protein, and its lightly tangy flavor is fabulous with baked potatoes. If you’ve never swapped Greek yogurt for sour cream or usually eat your baked potatoes plain Jane, June is the perfect month to give Greek yogurt and cheese a try, because it’s National Dairy Month!
I’m joining one of my long-time blog partners, Pick ‘N Save (our local grocery chain) in celebrating this Wisconsin-appropriate “holiday” by highlighting its dairy products, including the Roundy’s Greek Yogurt and Roundy’s Extra Sharp Cheddar that I heaped aboard my slow cooker baked potato.
Whether you are looking for an easy way to feed a crowd, to beat the heat, or simply love the flexibility of slow cooker recipes, these Crock Pot Baked Potatoes have you covered.
Tools I used to make this recipe:
Crock Pot Baked Potatoes
Crock Pot Baked Potatoes—how to bake potatoes in your slow cooker. Easy method with no cleanup. Perfect for weeknight dinners or to feed a crowd.
Yield: 4–6 servings
Prep Time: 10 minutes
Total Time: 8 hours (on low)
- 4–6 russet baking potatoes
- 2–3 teaspoons olive oil (1/2 teaspoon per potato)
- 1–1 1/2 teaspoons kosher salt (1/4 teaspoon per potato)
- Aluminum foil
- Toppings: Freshly grated Roundy’s Cheese (I used extra-sharp cheddar), chopped chives, cooked and crumbled bacon; Roudy’s Non-Fat Plain Greek Yogurt
- Scrub the potatoes and dry completely. For each potato: tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.
- Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not over cook, or the potatoes may become soggy. Remove and carefully unwrap (the potatoes will be hot). Split and top with cheese, chives, bacon, and Greek yogurt as desired.
The cooking time will vary based on the size of your potato. Large potatoes will need longer, while smaller potatoes will cook more quickly. I think this method would also work well with other types of potatoes (such as Yukon gold) or sweet potatoes, so feel free to experiment.
Serving Size: 1 medium/large (6-ounce) skin-on potato, without toppings
- Amount Per Serving:
- Calories: 177
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 280mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 2g
- Protein: 6g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
If you like these Crock Pot Baked Potatoes, don’t miss these other slow cooker recipes:
I am sharing this post in partnership with Pick ‘N Save. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue providing quality content to you!